Comparative Evaluation of Plant Protein Isolate Blends and Commercial Isolates: Structural, Digestive, and Functional Insights

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-09-02 DOI:10.1021/acsfoodscitech.5c00467

Brijesh Lekhak, Minakshi Dutta, Rama Prashat G, Suneha Goswami, Ranjeet Ranjan Kumar, Navita Bansal, Nagesh C R, Satish M, Shalini Gaur Rudra, Somnath Mandal, S. V. Ramesh, Vignesh Muthusamy, Shivani Nagar, Aruna Tyagi* and Vinutha T*,

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Abstract

Three plant protein isolate (PlPI) blends were formulated using mung bean, chickpea, sesame, peanut, and spirulina, and compared with seven commercial plant protein isolates (CPlPIs) to evaluate nutritional, structural, digestive, and functional properties. PlPI blends showed superior essential amino acid content, higher soluble protein, and in vitro protein digestibility (73–82%) compared to CPlPIs (33–64%). The improved digestibility was linked to a higher α-helix/β-sheet ratio (24.1%), as confirmed by FTIR, and favorable microstructures observed via SEM and TEM. SDS-PAGE revealed greater levels of β-conglycinin and glycinin in PlPI blends, contributing to improved emulsion stability. Overall, PlPI blends demonstrated enhanced solubility, digestibility, and emulsifying capacity due to synergistic effects of individual proteins. These results highlight PlPI blends as promising, sustainable alternatives for inclusion in protein-rich functional foods and beverages.

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植物蛋白分离混合物和商业分离物的比较评价：结构、消化和功能见解

采用绿豆、鹰嘴豆、芝麻、花生和螺旋藻配制了3种植物分离蛋白（PlPI）混合物，并与7种商品植物分离蛋白（cplpi）进行了营养、结构、消化和功能特性的比较。与cplpi（33-64%）相比，PlPI混合物具有更高的必需氨基酸含量，更高的可溶性蛋白质和体外蛋白质消化率（73-82%）。红外光谱（FTIR）和扫描电镜（SEM）、透射电镜（TEM）观察到良好的微观结构，证实了α-螺旋/β-薄片比（24.1%）的提高与消化率的提高有关。SDS-PAGE显示，PlPI共混物中β-甘氨酸和甘氨酸的含量更高，有助于提高乳液的稳定性。总体而言，由于单个蛋白质的协同作用，PlPI共混物表现出更高的溶解度、消化率和乳化能力。这些结果突出了PlPI混合物作为富含蛋白质的功能性食品和饮料中有前途的、可持续的替代品。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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