Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, N.L., Mexico.
School of Medicine and Nutrition, UJED, Durango, Mexico.
Food Chem. 2018 Sep 15;260:299-305. doi: 10.1016/j.foodchem.2018.04.009. Epub 2018 Apr 6.
Soybean and peanut protein isolates underwent phosphorylation using sodium trimetaphosphate (STMP). Changes in functional properties and the influence of STMP (1, 2 or 3% w/w), pH (11.5 or 12.5), temperature (35 or 55 °C) and time (3 or 5 h) were evaluated. The highest degree of phosphorylation was achieved at 2% of STMP and pH 12.5. The best specific conditions varied according to the raw material: in soybean, 25% phosphorylation was achieved at 55 °C and 5 h whereas in peanut, 30% was reached at 35 °C and 3 h. The modified proteins showed an improved emulsifying activity (27.3% for soybean and 6.6% for peanut), whereas NSI for soybean increased more than three times and for peanut decreased by half. In vitro digestibility improved in both isolates around 1.5%. These results showed that phosphorylation with STMP of peanut and soybean proteins yielded isolates with a wide array of potential applications in food systems.
大豆和花生蛋白分离物分别使用三聚磷酸钠（STMP）进行磷酸化。评估了功能特性的变化以及 STMP（1、2 或 3%w/w）、pH 值（11.5 或 12.5）、温度（35 或 55°C）和时间（3 或 5 小时）的影响。在 2%的 STMP 和 pH 值为 12.5 的条件下，磷酸化程度最高。根据原料的不同，最佳特定条件也有所不同：在大豆中，在 55°C 和 5 小时下可实现 25%的磷酸化，而在花生中，在 35°C 和 3 小时下可实现 30%的磷酸化。改性蛋白质显示出乳化活性的提高（大豆为 27.3%，花生为 6.6%），而大豆的 NSI 增加了三倍以上，花生的 NSI 则降低了一半。两种分离物的体外消化率均提高了约 1.5%。这些结果表明，使用 STMP 对花生和大豆蛋白进行磷酸化可得到具有广泛潜在应用的分离物。
