采用绿色提取技术从山核桃中获得的高附加值副产品。
High-added value co-products obtained from pecan nut () using a green extraction technology.
作者信息
Polmann Gabriela, Rossi Gabriela Barbosa, Teixeira Gerson Lopes, Maciel Laércio Galvão, de Francisco Alicia, Arisi Ana Carolina Maisonnave, Block Jane Mara, Feltes Maria Manuela Camino
机构信息
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
出版信息
J Food Sci Technol. 2022 Jun;59(6):2284-2294. doi: 10.1007/s13197-021-05242-x. Epub 2021 Sep 8.
ABSTRACT
The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food.
摘要
对在碱性蛋白酶辅助水提取山核桃油过程中作为副产物获得的水相（AF）和固相（SF）馏分进行了评估。测定了AF中蛋白质水解度（DH）、蛋白质水解产物的电泳图谱、酚类化合物以及抗氧化能力（亲水性化合物的还原电位，RPHC；2,2-二苯基-1-苦基肼，DPPH；以及脂质过氧化抑制率）。对SF的近似组成和微观结构进行了评估。结果表明DH为3.9%。用酶处理的样品（ET）显示蛋白质分子量低于15 kDa。ET显示出比未进行酶处理的样品更高的酚类含量（726.3 mg GAE/100 g）和抗氧化能力。SF显示出富含油酸和亚油酸的残留脂质含量。此外，观察到近似组成和微观结构的变化。结果表明水解馏分在食品应用方面具有潜力。
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