Dent Terrence, Maleky Farnaz
Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.
Crit Rev Food Sci Nutr. 2023;63(29):9914-9925. doi: 10.1080/10408398.2022.2070723. Epub 2022 May 27.
Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins. These processing steps have consequential effects on the composition and structure of the resulting proteins which may modify their functional properties. This study reviews the most prominent options for each unit operation of pulse protein processing such as extraction, isolation, and drying. It also emphasizes the benefits and drawbacks of such methods and their effects on the pulse protein functionality. Furthermore, enzymatic hydrolysis is discussed as an optional processing step that is thought to counteract loss of functionality associated with pulse protein isolation. However, review of enzymatic hydrolysis literature reveals methodological issues in which insoluble and nonfunctional fractions of pulse protein hydrolysates are removed before analysis. This literature may draw into question the validity of the conventional wisdom that enzymatic hydrolysis is always beneficial to protein functionality.
植物性蛋白质成分是解决与动物性蛋白质相关的环境和健康问题的新兴方案。豆类已成为这些植物性成分的一个有前景的来源。为了从豆类谷物中生产功能性蛋白质，必须进行大量加工以提取其中的蛋白质。这些加工步骤会对所得蛋白质的组成和结构产生相应影响，这可能会改变其功能特性。本研究综述了豆类蛋白质加工各单元操作（如提取、分离和干燥）最突出的选择。它还强调了这些方法的优缺点及其对豆类蛋白质功能的影响。此外，酶解作为一个可选的加工步骤进行了讨论，人们认为它可以抵消与豆类蛋白质分离相关的功能损失。然而，对酶解文献的综述揭示了方法学问题，即在分析之前，豆类蛋白质水解产物的不溶性和无功能部分被去除了。这一文献可能会让人质疑酶解总是有利于蛋白质功能这一传统观念的有效性。
