超声、微波和高压均质对辐射葡萄蛋白结构和功能特性的影响

IF 2.4 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of chemical technology and biotechnology Pub Date : 2025-09-08 DOI:10.1002/jctb.70061

Charu Agarwal, Gladys Sara Saji, Anurag Singh Rathore

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引用次数: 0

摘要

现有的提取和加工方法收率低，限制了可持续植物蛋白的利用。研究了超声波、微波和高压均质三种提取技术与常规碱性提取技术对绿豆蛋白质结构和功能特性的影响。结果均质法提取率最高（20.1%）。红外和圆二色光谱分析显示，与碱性提取相比，不同提取方法的蛋白质二级结构发生了变化。所有浓缩物均显示豆科蛋白特有的x射线衍射无定形光晕。与对照组相比，显微结构分析显示均质衍生蛋白的多孔结构，微波衍生蛋白的粗糙度以及超声衍生蛋白的致密和聚集形态。所有浓缩物的电泳图谱和粒径排除色谱图相似。微波处理的吸水率最高（5.20 g g−1），油结合率最高（3.32 g g−1），泡沫稳定性最高（100%），表面疏水性最高（1250）。动态光散射证实，均质化处理得到的颗粒尺寸最小（142 nm）。结论提取工艺对蛋白浓缩物的提取率、结构属性和功能性能有显著影响。在食品工业中，可以根据开发各种植物性食品所需的质量属性来选择提取技术。©2025化学工业学会（SCI）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Influence of ultrasound, microwave and high-pressure homogenization on the structural and functional properties of Vigna radiata L. proteins

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Influence of ultrasound, microwave and high-pressure homogenization on the structural and functional properties of Vigna radiata L. proteins

BACKGROUND

Utilization of sustainable plant proteins is limited by low yield of the existing extraction and processing methods. The study aims to present a comparative assessment of three extraction techniques – ultrasound, microwave and high-pressure homogenization – against conventional alkaline extraction as control on the structural and functional properties of Vigna radiata L. (mung bean) proteins.

RESULTS

Homogenization resulted in the highest extraction yield (20.1%). Infrared and circular dichroism spectroscopic analyses revealed changes in the secondary structure of proteins due to extraction treatments compared to alkaline extraction. All concentrates showed X-ray diffraction amorphous halos typically seen in legume proteins. Compared to the control, microstructural analysis revealed the porous structure of homogenization-derived proteins, roughness of microwave-derived proteins, and dense and aggregated morphology of ultrasound-derived proteins. The electrophoresis profiles and size-exclusion chromatograms were similar for all concentrates. Microwave treatment resulted in the highest water absorption (5.20 g g⁻¹), oil binding (3.32 g g⁻¹), foam stability (100%) and surface hydrophobicity (1250). Homogenization treatment resulted in the lowest particle size (142 nm), as confirmed by dynamic light scattering.

CONCLUSION

The extraction techniques significantly influenced the extraction yield, structural attributes and functional performance of the protein concentrates. The extraction technique can be chosen based on the desired quality attributes for developing various plant-based foods in the food industry. © 2025 Society of Chemical Industry (SCI).

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来源期刊

Journal of chemical technology and biotechnology 工程技术-工程：化工

CiteScore

7.00

自引率

5.90%

发文量

268

审稿时长

1.7 months

期刊介绍： Journal of Chemical Technology and Biotechnology(JCTB) is an international, inter-disciplinary peer-reviewed journal concerned with the application of scientific discoveries and advancements in chemical and biological technology that aim towards economically and environmentally sustainable industrial processes.