Miranda Cristiane Grella, Speranza Paula, Kurozawa Louise Emy, Kawazoe Sato Ana Carla
Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas - SP 13083-862, Brazil.
Heliyon. 2022 Nov 24;8(11):e11775. doi: 10.1016/j.heliyon.2022.e11775. eCollection 2022 Nov.
Plant proteins with improved solubility, foaming, and emulsifying properties are required to meet the demand for plant-based foods. This study evaluated the influence of alkaline extraction combined with enzyme- and ultrasound-assisted extraction on lentil protein structure and functionality. Enzyme- and ultrasound-assisted extractions were not capable of increasing the protein yield compared to alkaline extraction alone. However, the purity of isolated protein was dependent on the extraction process, ranging from 82.7% to 90%. Although the molecular mass, zeta potential profiles, and denaturation temperature were not dependent on the extraction method, the enthalpy of denaturation for protein obtained solely by alkaline extraction was significantly lower than that for assisted processes, indicating that protein denaturation is caused by an alkaline process. Changes in protein structure were also suggested by solubility analyses that showed that lentil proteins obtained by enzyme-assisted and ultrasound-assisted extraction have better solubility at pH 7 when compared to alkaline extraction alone. The surface activity of lentil protein was evidenced by interfacial and surface analysis, and it was influenced by the extraction process applied. We demonstrated that combining alkaline extraction with assisted processes, especially ultrasound technology, results in concentrates/isolates with higher solubility as compared to ones obtained solely by the traditional alkaline method, even though the choice of extraction method should depend on the desired functionality.
为满足对植物性食品的需求，需要具有改善的溶解性、起泡性和乳化性的植物蛋白。本研究评估了碱性提取结合酶辅助和超声辅助提取对扁豆蛋白结构和功能的影响。与单独的碱性提取相比，酶辅助和超声辅助提取并不能提高蛋白质产量。然而，分离蛋白的纯度取决于提取工艺，范围在82.7%至90%之间。虽然分子量、zeta电位分布和变性温度不依赖于提取方法，但仅通过碱性提取获得的蛋白质的变性焓显著低于辅助提取工艺获得的蛋白质，这表明蛋白质变性是由碱性过程引起的。溶解度分析也表明了蛋白质结构的变化，结果显示与单独的碱性提取相比，通过酶辅助和超声辅助提取获得的扁豆蛋白在pH 7时具有更好的溶解性。扁豆蛋白的表面活性通过界面和表面分析得到证实，并且它受所应用的提取工艺的影响。我们证明，将碱性提取与辅助提取工艺，特别是超声技术相结合，与仅通过传统碱性方法获得的浓缩物/分离物相比，可得到具有更高溶解度的浓缩物/分离物，尽管提取方法的选择应取决于所需的功能。
