Department of Chemical Engineering, Howard University, Washington, DC 20059, USA.
Department of Chemical Engineering, Howard University, Washington, DC 20059, USA.
Food Chem. 2019 Jun 15;283:101-110. doi: 10.1016/j.foodchem.2019.01.031. Epub 2019 Jan 15.
A sustainable, chemical-free dry tribo-electrostatic separation approach was employed to fractionate navy bean flour. The resulting protein-enriched fractions had 36-38% protein on a moisture free basis, accounting for 43% of the total available protein. SDS-PAGE analysis of the dry-enriched protein fractions showed a similar protein profile to that of the original navy bean flour. The functional properties of these fractions were examined and compared with the commercial soybean protein concentrate as well as navy bean protein isolate obtained by a conventional wet fractionation process. These electrostatically separated protein fractions exhibited superior solubility at their intrinsic pH as well as superior emulsion stability (ES), foam expansion (FE) and foam volume stability (FVS) compared to the wet-fractionated navy bean protein isolate that was almost depleted of albumins, exhibiting poor solubility and foaming properties. These results suggest electrostatic separation as a promising route to deliver functional protein concentrates as novel food formulation ingredients.
采用可持续的、无化学物质的干法摩擦静电分离方法对海军豆粉进行了分级。得到的富含蛋白质的部分在无水基础上的蛋白质含量为 36-38%，占总可利用蛋白质的 43%。SDS-PAGE 分析表明，干法富集的蛋白质部分与原始海军豆粉的蛋白质图谱相似。研究了这些部分的功能特性，并与商业大豆蛋白浓缩物以及通过常规湿法分级过程获得的海军豆蛋白分离物进行了比较。与几乎耗尽白蛋白、表现出较差溶解性和起泡性的湿法分级海军豆蛋白分离物相比，这些静电分离的蛋白质部分在其固有 pH 值下表现出更好的溶解性以及更好的乳液稳定性 (ES)、泡沫膨胀 (FE) 和泡沫体积稳定性 (FVS)。这些结果表明，静电分离是一种很有前途的途径，可以提供功能性蛋白质浓缩物作为新型食品配方成分。
