Ge Jiao, Sun Cui-Xia, Sun Manman, Zhang Yin, Fang Yapeng
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
Zhejiang Top Hydrocolloids Co., Ltd, Shanghai 200240, People's Republic of China.
Food Chem. 2022 Sep 15;388:133016. doi: 10.1016/j.foodchem.2022.133016. Epub 2022 Apr 20.
Panda bean protein isolate (PDPI), a legume-protein with Chinese characteristics, was investigated as an alternative potential food protein source. The physicochemical characteristics, functional properties and amino-acid composition of PDPI were determined and compared with soybean (SPI) and pea protein isolate (PPI). Results showed that PDPI was rich in phaseolin (mainly 7S vicilin), and its molecular weight was lower than that of SPI and PPI which were rich in legumin and vicilin. In comparison to SPI and PPI, PDPI showed the lowest solubility, surface-charge and surface-tension at pH 3.0, 7.0 and 9.0, but it exhibited comparable or even superior functionalities, especially in emulsifying and foaming abilities, gelling behaviour, rheological and textural properties. Moreover, the amino-acid composition and protein efficiency ratio of PDPI were excellent. The knowledge gained in the study is expected to provide reliable scientific science data for the potential application of PDPI in the food industry.
熊猫豆分离蛋白（PDPI）是一种具有中国特色的豆类蛋白，作为一种潜在的替代食品蛋白来源进行了研究。测定了PDPI的理化特性、功能特性和氨基酸组成，并与大豆分离蛋白（SPI）和豌豆分离蛋白（PPI）进行了比较。结果表明，PDPI富含菜豆蛋白（主要是7S豌豆球蛋白），其分子量低于富含豆球蛋白和豌豆球蛋白的SPI和PPI。与SPI和PPI相比，PDPI在pH 3.0、7.0和9.0时的溶解度、表面电荷和表面张力最低，但它表现出相当甚至更优异的功能特性，尤其是在乳化和发泡能力、凝胶行为、流变学和质地特性方面。此外，PDPI的氨基酸组成和蛋白质效率比都很优异。该研究中获得的知识有望为PDPI在食品工业中的潜在应用提供可靠的科学数据。
