Using casein and gluten protein fractions to obtain functional ingredients

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
D. Prikhodko, A. Krasnoshtanova
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引用次数: 3

Abstract

Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.
使用酪蛋白和面筋蛋白组分获得功能成分
今天,食品工业广泛使用动物和植物蛋白。动物蛋白具有平衡的氨基酸组成,而植物蛋白具有更明显的功能特性。然而,这两种类型的蛋白质都可以作为过敏原,这限制了它们的实际应用。因此,我们的目标是选择以酪蛋白水解物和面筋蛋白为基础的低过敏性混合物的最佳条件,该混合物具有良好的功能特性和平衡的氨基酸组成。我们使用含有12.6%粗蛋白质和69.4%淀粉的小麦粉(Makfa,俄罗斯)和含有90%蛋白质的凝乳蛋白酪蛋白(athletic Food,俄罗斯)。方法包括Lowry法、Anson法、Laemmli电泳、离子交换色谱法和酶联免疫吸附法。蛋白酶6L是水解麦胶蛋白的最佳酶制剂,而凝乳胰蛋白酶是水解谷蛋白和酪蛋白的最佳酶制剂。所有酶的最佳添加量为40单位/g底物。我们分析了酪蛋白、谷蛋白和麦胶蛋白酶解时间对水解产物功能特性的影响,发现后者具有相对较低的水和脂肪保持能力。麦胶蛋白水解物的发泡能力最强,酪蛋白和谷蛋白水解物的乳化能力最强。此外,蛋白质酶解显著降低了过敏原性,因此水解产物可用于获得低过敏原产品的功能性添加剂。酪蛋白水解液与麦胶蛋白或谷蛋白水解液的混合物氨基酸组成平衡,氨基酸评分高。同时,它们还具有较高的乳化和发泡能力。该研究证明了小麦蛋白和酪蛋白水解物的混合物的必要性,这种混合物具有良好的功能特性和低过敏性。
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来源期刊
Foods and Raw Materials
Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-
CiteScore
3.70
自引率
20.00%
发文量
39
审稿时长
24 weeks
期刊介绍: The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.
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