水果种子蛋白的提取方法、基本成分、理化性质和功能特性的比较分析

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-10-24 DOI:10.1002/efd2.117
Adharsh Ashok N., Manmath Sontakke
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引用次数: 0

摘要

这篇综合综述深入到水果种子蛋白质的领域,检查他们的提取方法,理化性质和功能特征。这些蛋白质在食品工业的各种应用中显示出巨大的潜力。通过深入了解有效的提取技术和了解水果种子蛋白质的物理化学和功能特性,研究人员和行业专业人员可以利用他们的优势开发创新的食品。各种提取方法,如酸碱、微波辅助、超声辅助、反胶束提取和Box-Behnken实验设计,已被用于从一系列水果种子中提取蛋白质,包括菠萝蜜、猕猴桃、西瓜、枣椰树和葡萄籽。这些方法的选择是基于它们的效率、蛋白质产量和与水果种子蛋白质的相容性,以及研究人员适当承认的任何相关局限性。本文还探讨了用于菠萝蜜种子蛋白的傅立叶变换红外、热重分析、差示扫描量热法和扫描电子显微镜等理化表征技术,同时深入研究了菠萝蜜种子蛋白的基本功能特性,包括溶解度、水结合力、油结合力、乳化能力、发泡能力和体积密度。这些特性在决定水果种子蛋白在各种食品应用中的适用性方面起着至关重要的作用,对质地、松脆度和颜色等因素有重大影响。经常被忽视的废弃水果种子可以作为蛋白质的宝贵来源,具有多种功能,包括营养、结构、酶、乳化、发泡、凝胶和增稠。然而,与其他蛋白质来源相比,水果种子蛋白质受到的科学关注有限,因此本综述通过对提取方法和性质的全面见解,对现有文献做出了独特而有价值的贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review

Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review

This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave-assisted, ultrasound-assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water-binding capacity, oil-binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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