Rawdkuen Saroat, D'Amico Stefano, Schoenlechner Regine
Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Institute of Animal Nutrition and Feeding, AGES-Austrian Agency for Health and Food Safety, Spargelfeldstr. 191, 1220 Vienna, Austria.
Foods. 2022 Jun 24;11(13):1869. doi: 10.3390/foods11131869.
Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were estimated to be 93.27, 90.67%, and 49.15, 59.32%, respectively. The protein patterns of the Thai and Peru SI samples analyzed by SDS-PAGE showed glycoprotein as a major protein, with a molecular weight of 35 kDa. Both protein isolates (PI) showed water and oil holding capacities in the range of 2.97−3.09 g/g sample and 2.75−2.88 g/g sample, respectively. The emulsifying properties of the PI from Thai SI were higher than those of Peru (p < 0.05), while the foaming properties were not analogous to the emulsion properties. The Thai SI sample showed lower digestibility up to 120 min of in vitro digestion time than that of the Peru SI sample (p < 0.05). However, simulated in vitro pepsin digestion of Thai and Peru Si samples displayed hydrolyzed protein bands compared to trypsin digestion, which showed no protein patterns in both SI samples on a 4−20% gradient gel. These results suggest that the protein isolates from Thai and Peru SI exhibit marked variations in physical and techno-functional properties and have a high potential to be employed as plant-based protein additives for future non-animal-based protein-rich foods.
来自美藤果（SI）的蛋白质因其有益健康的特性而广为人知。本研究旨在调查从泰国和秘鲁美藤果的榨油饼中获得的不同蛋白质分离物。泰国和秘鲁美藤果的蛋白质含量和蛋白质回收率估计分别为93.27%、90.67%以及49.15%、59.32%。通过SDS-PAGE分析的泰国和秘鲁美藤果样品的蛋白质图谱显示，糖蛋白是主要蛋白质，分子量为35 kDa。两种蛋白质分离物（PI）的持水能力和持油能力分别在2.97−3.09 g/g样品和2.75−2.88 g/g样品范围内。泰国美藤果PI的乳化特性高于秘鲁美藤果（p < 0.05），而起泡特性与乳化特性不同。在体外消化120分钟内，泰国美藤果样品的消化率低于秘鲁美藤果样品（p < 0.05）。然而，与胰蛋白酶消化相比，泰国和秘鲁美藤果样品的模拟体外胃蛋白酶消化显示出水解蛋白条带，在4−20%梯度凝胶上，两种美藤果样品经胰蛋白酶消化后均未显示蛋白质图谱。这些结果表明，来自泰国和秘鲁美藤果的蛋白质分离物在物理和技术功能特性方面表现出显著差异，并且具有很高的潜力可作为基于植物的蛋白质添加剂用于未来非动物源富含蛋白质的食品。
