Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada.
Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada.
Food Chem. 2021 Aug 30;354:129494. doi: 10.1016/j.foodchem.2021.129494. Epub 2021 Mar 7.
This study investigated alkaline shifting, ultrasonication, and their combination on functional modifications of faba bean protein isolate (FPI). The protein characterization revealed that the combined alkaline shifting/ultrasound treatment dissociated large aggregates of FPI into small ones, resulting in increased protein surface hydrophobicity and decreased free sulfhydryl groups. Such structural changes significantly increased FPI solubility from 12.2 to 40.4% to more than 95% at pH 3 and 7 and more than 80% at pH 6. Furthermore, the FPI modified by the combined alkaline shifting/ultrasound treatment produced emulsions with smaller particle size and superior stability at pH values 3 and 7. Likewise, a striking enhancement in foaming capacity (from 93% to 306-386%) and stability (from 10 s to 473-974 s) was achieved by the combined treatment. This study suggested that the ultrasound-assisted alkaline shifting treatment could be considered an effective method for improving FPI functional properties.
本研究探讨了碱处理、超声处理及其组合对菜豆分离蛋白（FPI）功能改性的影响。蛋白质特性分析表明，联合碱处理/超声处理将 FPI 的大聚集物解离成小的聚集物，导致蛋白质表面疏水性增加，游离巯基减少。这种结构变化显著提高了 FPI 在 pH 3 和 7 时的溶解度，从 12.2%增加到 40.4%以上，在 pH 6 时增加到 80%以上。此外，经联合碱处理/超声处理改性的 FPI 在 pH 值为 3 和 7 时产生的乳液粒径更小，稳定性更好。同样，通过联合处理，起泡能力（从 93%提高到 306-386%）和稳定性（从 10 s 提高到 473-974 s）也得到了显著提高。本研究表明，超声辅助碱处理可以被认为是一种有效提高 FPI 功能特性的方法。
