简化共喷雾干燥工艺对豌豆蛋白分离物磷酸化的结构和功能性质的影响。
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process.
机构信息
Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
出版信息
Food Chem. 2022 Nov 1;393:133441. doi: 10.1016/j.foodchem.2022.133441. Epub 2022 Jun 8.
In this work, to improve the functionality of pea protein isolate (PPI), sodium hexametaphosphate (SHMP) was added during last step of protein extraction and co-spray dried. The influence of PPI to SHMP mixing ratios (95:5 and 90:10) and reaction pH conditions (pH 6, 7, 8, and 9) on reaction efficiency, structural and functional properties of phosphorylated PPI were evaluated. Results showed that both mixing ratios had a similar degree of phosphorylation, suggesting the high efficiency of a 95:5 mixing ratio. The mixing ratio affected powder yield and proximate composition whereas hydrophobicity and denaturation temperature were regulated by pH conditions. For functionality, both mixing ratios showed significantly increased solubility at pH 6. Moreover, an increase in foaming capacity was observed in all phosphorylated PPI. The result from the current study may work as a basis for PPI phosphorylation in the food industry using the simplified method.
在这项工作中，为了提高豌豆分离蛋白（PPI）的功能，在蛋白质提取的最后一步加入六偏磷酸钠（SHMP）并进行共喷雾干燥。评估了 PPI 与 SHMP 的混合比（95:5 和 90:10）和反应 pH 值条件（pH 值 6、7、8 和 9）对反应效率、磷酸化 PPI 的结构和功能特性的影响。结果表明，两种混合比的磷酸化程度相似，表明 95:5 混合比的效率很高。混合比对粉末得率和近似成分有影响，而疏水性和变性温度则由 pH 值条件调节。在功能方面，两种混合比在 pH 值 6 时均表现出显著提高的溶解度。此外，所有磷酸化 PPI 的起泡能力都有所增加。本研究的结果可为食品工业中使用简化方法对 PPI 进行磷酸化提供依据。
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