共沉淀和高压处理对谷子和辣木蛋白功能和结构特性的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-06 DOI:10.1016/j.foodchem.2025.142773

M.R. Bhavana , Keshav Raghav Hegde , Malini Buvaneswaran , V.R. Sinija , Ashish Rawson , V. Hema

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引用次数: 0

摘要

蛋白质共沉淀法克服了单个蛋白质的局限性，改善了蛋白质的营养特征和功能特性。研究了共沉淀和高压（HP）处理对谷子-辣木蛋白共沉淀结构和功能特性的影响。共同沉淀已经显著(p & lt; 0.05)改善了水控股(4.17 ±0.02  g / g),石油控股(7.49 ±0.16  g / g)能力,和乳化稳定性指数(60.72 ±2.00  %)。在共沉淀样品中观察到zeta电位的增加和粒径的减小，这解释了它们的高溶解度。圆二色性（CD）光谱结果描述了共沉淀和HP处理过程中蛋白质二级结构的变化。共沉淀和HP处理显著提高了谷子和辣木叶分离蛋白的体外蛋白质消化率。综上所述，共沉淀和HP处理是提高谷子和辣木蛋白功能特性的有效方法。

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The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein

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The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein

Protein co-precipitation overcomes the limitations of individual proteins and improves their nutritional profile and functional properties. This study examined the impact of co-precipitation and high-pressure (HP) treatment on millet-moringa protein co-precipitate structure and functional properties. The co-precipitation has significantly (p < 0.05) improved the water holding (4.17 ± 0.02 g/g), oil holding (7.49 ± 0.16 g/g) capacity, and emulsifying stability index (60.72 ± 2.00 %). The increase in zeta potential and decrease in particle size were observed in co-precipitated samples, which explains their high solubility. Circular dichroism (CD) spectra results depict a change in the secondary structure of protein during the co-precipitation and HP treatment. The co-precipitation and HP treatment have significantly increased the invitro protein digestibility of millet and moringa leaf protein isolates. According to the findings, co-precipitation and HP treatment could be an effective method for enhancing the functional properties of millet and moringa protein.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.