酶法脱酰胺增强豌豆蛋白凝胶的凝胶化和营养特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-10 DOI:10.1016/j.foodhyd.2025.111968

Lijuan Luo , Ping Li , Yuanyuan Deng , Guang Liu , Yan Zhang , Xiaojun Tang , Pengfei Zhou , Zhihao Zhao , Jiarui Zeng , Mingwei Zhang

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引用次数: 0

摘要

由于半胱氨酸含量低，豌豆蛋白表现出较差的凝胶性，限制了其作为食品系统结构成分的应用。本研究考察了酶解脱酰胺对钙诱导的豌豆蛋白热凝胶化的影响，并通过微观结构修饰阐明了提高消化率的机制。结果表明，与天然豌豆分离蛋白（NPPI）相比，酶解脱酰胺显著改善了钙诱导的豌豆分离蛋白热凝胶化，将最小凝胶化浓度从9%降低到3%，并将钙耐受性从20 mM提高到40 mM。微观结构分析表明，脱酰胺PPI （DPPI）形成均匀的细链网络，而NPPI则形成由大尺寸蛋白质聚集体组成的粗糙多孔网络。这种结构转变是由于羧基的增加促进了钙桥接，增强了凝胶强度、保水能力和消化营养特性。DPPI凝胶的细链网络结构通过促进消化酶与蛋白质底物的接触、增加裂解位点的可及性和促进钙肽复合物的释放，显著提高了蛋白质的消化率（68 - 86%对57%）和钙的生物利用度（85 - 90%对77%）。脱酰胺为创造具有优越功能和营养价值的豌豆蛋白凝胶提供了一种有前途的策略。

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Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation

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Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation

Pea protein exhibits poor gelation properties due to low cysteine content, limiting its application as a structural ingredient in food systems. This study investigated the effects of enzymatic deamidation on calcium-induced thermal gelation of pea protein and elucidated the mechanism of improved digestibility through microstructural modification. Results show that enzymatic deamidation significantly improves calcium-induced thermal gelation of pea protein isolate, reducing minimum gelation concentration from 9 % to 3 % and increasing calcium tolerance from 20 mM to 40 mM compared to native pea protein isolate (NPPI). Microstructural analysis revealed deamidated PPI (DPPI) formed homogeneous fine-stranded networks, while NPPI developed rough porous networks composed of large-sized protein aggregates. This structural transformation, attributed to increased carboxyl groups facilitating calcium bridging, enhanced gel strength, water-holding capacity, and digestive nutritional properties. The fine-stranded network structure of DPPI gels significantly improved protein digestibility (68–86 % vs. 57 %) and calcium bioavailability (85–90 % vs. 77 %) by promoting contact between digestive enzymes and protein substrates, increasing the accessibility of cleavage sites and facilitating the release of calcium-peptide complexes. Deamidation offers a promising strategy for creating pea protein gels with superior functionality and nutritional value.

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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.