Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria; LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal.
National Institute of Health Dr. Ricardo Jorge, Department of Environmental Health, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal; LAQV/REQUIMTE, University of Porto, Portugal.
Food Chem. 2021 Jun 30;348:128858. doi: 10.1016/j.foodchem.2020.128858. Epub 2020 Dec 24.
The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.
叶蛋白的营养价值和消化率仍然是一个主要问题。因此，这项工作的目标是通过使用 Viscozyme L 的酶提取来优化辣木脱油叶（MODL）的蛋白浓缩物（PC）的生产，并评估其营养价值和消化率。使用析因设计筛选了蛋白提取条件。酶/底物比和 pH 值没有显著影响，而温度（°C）、酶浓度和孵育时间（h）是显著变量，通过中心复合设计（CCD）进行了优化。PC 含有 55.7%的蛋白质，与 MODL 相比具有平衡的氨基酸谱，并且含有更高含量的必需氨基酸（EAA）（分别为 488.6-402.9mg/g 蛋白质）。与 PC 相比，MODL 的蛋白质消化率得到了提高（分别为 64.75-99.86%），并且蛋白质消化率校正氨基酸评分（PDCAAS）更高（分别为 62.10-91.41%）。PC 符合粮农组织的蛋白质质量预期。
