Proteins derived from green biomass: Alfalfa (Medicago sativa L.) and water lentil concentrate (Lemna minor L.) in the focus as stabilizers for emulsions

IF 5.1 Q1 CHEMISTRY, APPLIED
Maren Müller , Olaf Holderer , Kuno Schwärzer , Anika Wiese-Klinkenberg , Beate Förster , Stephan Förster , Joachim Kohlbrecher , Kathleen Wood , Baohu Wu , Stephan Hauschild , Henrich Frielinghaus , Theresia Heiden-Hecht
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引用次数: 0

Abstract

Green crop biomass is a sustainable protein source, which can support solving global food challenges as well as improving the bioeconomy for novel food utilization. Two green biomasses -alfalfa and water lentil- known for a high protein content and their value as feed and food components were investigated for their potential in stabilizing emulsions.
For interfaces in complex food systems like emulsions, the proteins from the green biomasses act similarly to other plant proteins and even to some extent to whey proteins. The extracted green biomass protein concentrates were composed of a diverse mixture of proteins: RuBisCo as the main component, enzymes like ATP subunit synthase, chlorophyll a-b binding proteins, histones and cytochromes, which all were associated as protein aggregates or protein-polyphenol complexes with sizes from 33 up to 85 nm.
These multicomponent and complex green protein components were obtained in an extraction process, and proved their capability to stabilize emulsions. Key parameters are a narrow oil droplet size distribution with rather small oil droplets with a median of about 3.5 μm, a low interfacial tension with around 15 mN/m and an elastic interfacial layer with an elastic modulus of about 45 mN/m comparable to functional whey or plant proteins. The oil/water interface of the emulsion revealed a more pronounced structural rearrangement for alfalfa protein compared to water lentil proteins as quantified by small-angle neutron scattering (SANS), indicating the relevance of plant protein source to the final structure.
Green biomass proteins from alfalfa and water lentil represent a novel protein source to stabilize emulsions.

Abstract Image

从绿色生物质中提取的蛋白质:苜蓿(Medicago sativa L.)和水扁豆浓缩物(Lemna minor L.)作为乳剂的稳定剂
绿色作物生物质是一种可持续的蛋白质来源,可以支持解决全球粮食挑战,并改善生物经济以实现新的粮食利用。两种绿色生物质-紫花苜蓿和水扁豆-以蛋白质含量高而闻名,它们作为饲料和食品成分的价值被研究了它们在稳定乳剂中的潜力。对于乳剂等复杂食物系统的界面,来自绿色生物质的蛋白质的作用与其他植物蛋白质相似,甚至在某种程度上与乳清蛋白相似。提取的绿色生物质蛋白浓缩物由多种蛋白质组成:RuBisCo为主要成分,ATP亚基合成酶、叶绿素a-b结合蛋白、组蛋白和细胞色素等酶,它们都以蛋白质聚集体或蛋白质-多酚复合物的形式存在,大小从33 ~ 85 nm不等。在萃取过程中得到了这些多组分和复杂的绿色蛋白组分,并证明了它们具有稳定乳状液的能力。关键参数是油滴尺寸分布窄,油滴中值约为3.5 μm,界面张力低,约为15 mN/m,弹性界面层弹性模量约为45 mN/m,与功能乳清或植物蛋白相当。小角中子散射(SANS)结果表明,与水扁豆蛋白相比,苜蓿蛋白在乳状液的油水界面结构重排更为明显,表明植物蛋白来源与乳状液的最终结构相关。从苜蓿和扁豆中提取的绿色生物质蛋白是一种稳定乳状液的新型蛋白质来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
4.50
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