Aiello Gilda, Pugliese Raffaele, Rueller Lukas, Bollati Carlotta, Bartolomei Martina, Li Yuchen, Robert Josef, Arnoldi Anna, Lammi Carmen
Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy.
NeMO Lab., ASST Grande Ospedale Metropolitano Niguarda, 20133 Milan, Italy.
Foods. 2021 Mar 8;10(3):562. doi: 10.3390/foods10030562.
This study was aimed at the valorization of the okara byproduct deriving form soy food manufacturing, by using ultrasound at different temperatures for extracting the residual proteins. The physicochemical and conformational changes of the extracted proteins were investigated in order to optimize the procedure. Increasing the temperature from 20 up to 80 °C greatly enhanced the yields and the protein solubility without affecting the viscosity. The protein secondary and tertiary structures were also gradually modified in a significant way. After the ultrasonication at the highest temperature, a significant morphological transition from well-defined single round structures to highly aggregated ones was observed, which was confirmed by measuring the water contact angles and wettability. After the ultrasound process, the improvement of peptides generation and the different amino acid exposition within the protein led to an increase of the antioxidant properties. The integrated strategy applied in this study allows to foster the okara protein obtained after ultrasound extraction as valuable materials for new applications.
本研究旨在通过在不同温度下使用超声提取剩余蛋白质,实现大豆食品制造过程中产生的豆渣副产品的增值。对提取蛋白质的物理化学和构象变化进行了研究,以优化提取过程。将温度从20℃提高到80℃可显著提高产量和蛋白质溶解度,且不影响粘度。蛋白质的二级和三级结构也以显著方式逐渐改变。在最高温度下进行超声处理后,观察到从明确的单个圆形结构到高度聚集结构的显著形态转变,通过测量水接触角和润湿性得到了证实。超声处理后,肽生成的改善以及蛋白质内不同氨基酸的暴露导致抗氧化性能增强。本研究中应用的综合策略有助于将超声提取后获得的豆渣蛋白培育成为具有新应用价值的材料。