Schlegel Katharina, Lidzba Norbert, Ueberham Elke, Eisner Peter, Schweiggert-Weisz Ute
Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany.
Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.
Foods. 2021 Jan 31;10(2):281. doi: 10.3390/foods10020281.
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation ( ssp. , and ) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466-3481%) and solubility at pH 4.0 (19.7-36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.
采用酶水解（木瓜蛋白酶、碱性蛋白酶2.4L和胃蛋白酶）和乳酸发酵（ 、 和 ）相结合的方法处理羽扇豆分离蛋白，以研究其对功能特性、感官特性和蛋白质完整性的影响。结果表明，与未处理的羽扇豆分离蛋白相比，所有发酵水解产物的起泡活性（2466 - 3481%）和在pH 4.0时的溶解度（19.7 - 36.7%）均有所提高，未处理的羽扇豆分离蛋白的起泡活性为1613%，在pH 4.0时的溶解度为7.3。SDS - PAGE和微珠分析结果表明，羽扇豆分离蛋白的酶水解和发酵相结合可有效将主要过敏原羽扇豆球蛋白1降低至<0.5%的残留水平。酶水解和发酵相结合能够生产出在蛋白质溶解性和泡沫形成方面具有良好功能特性、香气和味道平衡的食品配料。
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