改良IP-EWT法制备脱脂米糠浓缩蛋白的理化性质评价

IF 2.5 4区 农林科学 Q3 CHEMISTRY, APPLIED
Keiko Ueda, Charin Techapun, Noppol Leksawasdi, Thanongsak Chaiyaso, Naomi Abe-Kanoh, Masanori Watanabe
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引用次数: 0

摘要

背景和目的IP - EWT是一种蛋白质回收和纯化工艺,结合等电沉淀(IP)和电解水处理(EWT),从热稳定脱脂米糠(HSDFRB)中生产高营养、低过敏性的蛋白质。本研究通过与大豆蛋白、乳清蛋白和酪蛋白的比较,对经IP-EWT修饰的HSDFRB蛋白浓缩物的理化性质进行了评价。结果通过改变NaOH浓度、等电沉淀pH和除磷回收工艺,改性IP-EWT的HSDFRB蛋白浓缩物的蛋白质含量和回收率最高可达77.0 w/w%和41.5%。pH值对HSDFRB蛋白浓缩物的溶解度、乳状液活性和稳定性、泡沫容量和稳定性以及吸油吸水平衡的影响与酪蛋白相似,而与大豆蛋白和乳清蛋白不同。结论经IP-EWT修饰的HSDFRB蛋白浓缩物在中性和碱性范围内具有与酪蛋白相似的理化性质。在这里,我们通过修饰IP-EWT进一步浓缩了HSDFRB蛋白浓缩物,并为其在中性和碱性pH范围内作为植物性酪蛋白类似物在食品中的应用提供了见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process

Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process

Background and Objectives

The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.

Findings

The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.

Conclusions

HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.

Significance and Novelty

Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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