从一些潜在植物源中提取蛋白质的新辅助提取技术的比较综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Paul Ndubuisi Anyiam , Suphat Phongthai , Passakorn Kingwascharapong , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen
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引用次数: 0

摘要

随着人口增长和消费者寻求可持续和有营养的替代品,全球蛋白质需求正在上升。基于植物的蛋白质因其消费者接受度,对环境影响较小和健康益处而受到青睐。然而,为食品应用提取高质量和功能性植物蛋白的主要挑战是选择最合适的提取方法。传统的蛋白质提取方法(酸碱和盐提取)有几个缺点。新的辅助提取技术,如酶辅助、超声辅助、微波辅助、高压辅助和脉冲电场辅助提取,已被证明在提高高质量蛋白质的产量方面是有效的。本文综述了在优化条件下从六种有前途的植物蛋白来源中提取蛋白质的新技术的最新数据,重点介绍了它们的产量、蛋白质质量和功能特性,以及与传统技术相比的机制、缺点和未来展望。最后一节探讨了用从某些潜在植物来源分离的蛋白质来丰富食品的最新趋势,强调了它们提高食品质量和解决蛋白质缺乏问题的能力。现有的数据表明,在优化的条件下,细胞破坏技术有可能提高蛋白质的回收率和植物来源的功能特性,同时最大限度地减少环境污染。鉴于近年来对替代植物蛋白的兴趣激增,本文综述将为植物蛋白加工的未来研究和发展提供见解和参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources

A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources
Global protein demand is rising as populations grow and consumers seek sustainable and nutritious alternatives. Plant-based proteins are favored for their consumer acceptance, lower environmental impact, and health benefits. However, the main challenge in extracting high-quality and functional plant proteins for food applications is to select the most suitable extraction method. Conventional protein extraction methods (acid-alkaline and salt extraction) have several drawbacks. Novel-assisted extraction techniques such as enzyme-assisted, ultrasound-assisted, microwave-assisted, high-pressure-assisted, and pulse electric field-assisted extractions, have proven effective in enhancing the yield of high-quality protein. This review examines recent data on novel protein extraction technologies from six promising plant protein sources under optimized conditions, focusing on their yield, protein quality, and functional properties, as well as mechanisms, drawbacks and future perspectives compared to conventional techniques. The final section explores recent trends in enriching foods with protein isolated from some potential plant sources, highlighting their ability to improve food quality and tackle protein deficiencies. The available data indicate that under optimized conditions, cell-disruptive techniques have the potential to improve protein recovery, and functional properties from plant sources, while minimizing environmental pollution. Given the recent surge in interest in alternative plant-based proteins, this review will offer insights and references for future research and development in plant-based protein processing.
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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