抗营养因子对大豆、豌豆和大米分离蛋白热致凝胶化的影响。
Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates.
作者信息
Kaspchak Elaine, Silveira Joana Léa Meira, Igarashi-Mafra Luciana, Mafra Marcos R
机构信息
Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil.
Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil.
出版信息
J Food Sci Technol. 2020 Nov;57(11):4201-4210. doi: 10.1007/s13197-020-04458-7. Epub 2020 Apr 29.
Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins.
植物源蛋白质在其组成中可能含有抗营养因子（ANs）。这些抗营养因子可与蛋白质相互作用，影响其溶解性和功能特性，如凝胶化。本研究评估了三种抗营养因子，即植酸（PA）、单宁酸（TA）和皂树树皮皂苷（QBS）对大豆分离蛋白（SPI）、豌豆分离蛋白（PPI）和大米分离蛋白（RPI）的凝胶化和溶解性的影响。抗营养因子改变了分离蛋白的凝胶化和溶解性。在pH 3.0时，PA降低了三种分离蛋白的溶解性和凝胶化。在所分析的两个pH值下，TA是最能降低SPI和PPI溶解性和凝胶化特性的抗营养因子。在pH 3.0时，QBS增加了SPI的凝胶化，但在相同pH值下降低了RPI的最终凝胶强度。这些结果表明，了解分离蛋白中抗营养因子的存在对于植物蛋白的加工具有至关重要的意义。
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