转谷氨酰胺酶和超声预处理对豌豆蛋白乳凝胶结构和消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-06 DOI:10.1016/j.foodhyd.2025.111620

Jaqueline Auer , Hanna Eriksson Röhnisch , Sarah Heupl , Marina Marinea , Mathias Johansson , Marie Alminger , Galia Zamaratskaia , Anders Högberg , Maud Langton

{"title":"转谷氨酰胺酶和超声预处理对豌豆蛋白乳凝胶结构和消化率的影响","authors":"Jaqueline Auer , Hanna Eriksson Röhnisch , Sarah Heupl , Marina Marinea , Mathias Johansson , Marie Alminger , Galia Zamaratskaia , Anders Högberg , Maud Langton","doi":"10.1016/j.foodhyd.2025.111620","DOIUrl":null,"url":null,"abstract":"<div><div>This study examines the effects of ultrasound and transglutaminase pre-treatments on the structure, rheological properties, and digestibility of emulsion gels made from pea protein isolate and concentrate. Pre-treatments enhanced the elasticity and deformation resistance of gels made from pea protein isolate, with the combination of both treatments yielding the highest storage modulus. In contrast, emulsion gels from pea protein concentrate showed a more complex response, with untreated samples exhibiting higher storage modulus. These differences reflect variations in gelation behaviour between isolates and concentrates, likely due to differences in composition and extraction processes. Protein digestibility, assessed using the o-phthalaldehyde assay, showed significant differences between pre-treatments, but the impact was less pronounced compared to the difference between gels made from isolate and concentrate. Gels made from pea protein isolate had a hydrolysis degree of 77 %, while those from pea protein concentrate had 48 %, with this difference mainly attributed to the higher amounts of starch and fiber in the concentrate, which affected both the gel structure and digestibility. Nuclear magnetic resonance-based metabolomics revealed lower glucose release in transglutaminase-treated gels made from pea protein concentrate and lower glycine release from ultrasound and transglutaminase-treated gels made from pea protein isolate during gastric digestion. However, no significant differences were observed after intestinal digestion, indicating no major limitations in nutrient release due to processing. Overall, these findings highlight the role of protein source and processing methods in influencing rheological properties and nutrient bioavailability in protein systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111620"},"PeriodicalIF":11.0000,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels\",\"authors\":\"Jaqueline Auer , Hanna Eriksson Röhnisch , Sarah Heupl , Marina Marinea , Mathias Johansson , Marie Alminger , Galia Zamaratskaia , Anders Högberg , Maud Langton\",\"doi\":\"10.1016/j.foodhyd.2025.111620\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study examines the effects of ultrasound and transglutaminase pre-treatments on the structure, rheological properties, and digestibility of emulsion gels made from pea protein isolate and concentrate. Pre-treatments enhanced the elasticity and deformation resistance of gels made from pea protein isolate, with the combination of both treatments yielding the highest storage modulus. In contrast, emulsion gels from pea protein concentrate showed a more complex response, with untreated samples exhibiting higher storage modulus. These differences reflect variations in gelation behaviour between isolates and concentrates, likely due to differences in composition and extraction processes. Protein digestibility, assessed using the o-phthalaldehyde assay, showed significant differences between pre-treatments, but the impact was less pronounced compared to the difference between gels made from isolate and concentrate. Gels made from pea protein isolate had a hydrolysis degree of 77 %, while those from pea protein concentrate had 48 %, with this difference mainly attributed to the higher amounts of starch and fiber in the concentrate, which affected both the gel structure and digestibility. Nuclear magnetic resonance-based metabolomics revealed lower glucose release in transglutaminase-treated gels made from pea protein concentrate and lower glycine release from ultrasound and transglutaminase-treated gels made from pea protein isolate during gastric digestion. However, no significant differences were observed after intestinal digestion, indicating no major limitations in nutrient release due to processing. Overall, these findings highlight the role of protein source and processing methods in influencing rheological properties and nutrient bioavailability in protein systems.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"169 \",\"pages\":\"Article 111620\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25005806\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25005806","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

本研究考察了超声和转谷氨酰胺酶预处理对豌豆分离蛋白和浓缩蛋白乳状凝胶的结构、流变学特性和消化率的影响。预处理提高了豌豆分离蛋白凝胶的弹性和抗变形能力，两种处理的组合产生了最高的储存模量。相比之下，由豌豆蛋白浓缩物制成的乳液凝胶表现出更复杂的反应，未经处理的样品表现出更高的储存模量。这些差异反映了分离物和浓缩物之间凝胶行为的差异，可能是由于成分和提取过程的差异。使用邻苯二醛测定法评估的蛋白质消化率显示出预处理之间的显著差异，但与分离物和浓缩物制成的凝胶之间的差异相比，这种影响不那么明显。豌豆分离蛋白凝胶的水解度为77%，而豌豆浓缩蛋白凝胶的水解度为48%，这主要是由于浓缩物中淀粉和纤维的含量较高，这对凝胶结构和消化率都有影响。基于核磁共振的代谢组学显示，由豌豆蛋白浓缩物制成的经转谷氨酰胺酶处理的凝胶在胃消化过程中葡萄糖释放较低，超声和转谷氨酰胺酶处理的豌豆蛋白分离物制成的凝胶在胃消化过程中甘氨酸释放较低。然而，肠道消化后没有观察到显著差异，表明加工对营养物质释放没有重大限制。总的来说，这些发现强调了蛋白质来源和加工方法在影响蛋白质系统流变特性和营养物质生物利用度方面的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels

This study examines the effects of ultrasound and transglutaminase pre-treatments on the structure, rheological properties, and digestibility of emulsion gels made from pea protein isolate and concentrate. Pre-treatments enhanced the elasticity and deformation resistance of gels made from pea protein isolate, with the combination of both treatments yielding the highest storage modulus. In contrast, emulsion gels from pea protein concentrate showed a more complex response, with untreated samples exhibiting higher storage modulus. These differences reflect variations in gelation behaviour between isolates and concentrates, likely due to differences in composition and extraction processes. Protein digestibility, assessed using the o-phthalaldehyde assay, showed significant differences between pre-treatments, but the impact was less pronounced compared to the difference between gels made from isolate and concentrate. Gels made from pea protein isolate had a hydrolysis degree of 77 %, while those from pea protein concentrate had 48 %, with this difference mainly attributed to the higher amounts of starch and fiber in the concentrate, which affected both the gel structure and digestibility. Nuclear magnetic resonance-based metabolomics revealed lower glucose release in transglutaminase-treated gels made from pea protein concentrate and lower glycine release from ultrasound and transglutaminase-treated gels made from pea protein isolate during gastric digestion. However, no significant differences were observed after intestinal digestion, indicating no major limitations in nutrient release due to processing. Overall, these findings highlight the role of protein source and processing methods in influencing rheological properties and nutrient bioavailability in protein systems.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.