深入了解乳菇（L.volemus）蛋白分离物的物理化学特性、功能和消化行为：微波辅助提取的影响。
Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction.
机构信息
Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China; Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
出版信息
Food Chem. 2024 Jan 15;431:137070. doi: 10.1016/j.foodchem.2023.137070. Epub 2023 Aug 12.
The impacts of microwave assisted-extraction (MAE) on the physicochemical characteristics, functionalities, and digestion behavior of Lactarius volemus (L. volemus) protein isolate (LPIs) was investigated. Compared with the conventional water bath assisted-extraction method (WAE), MAE significantly enhanced the extraction rate of LPIs by 30.00% and 47.98% at 20 and 60 min, respectively. Also, MAE unfolded the spatial structure of LPIs, promoting the transformation from ordered structure to disordered structure, exposing its hydrophobic groups and increasing free sulfhydryl content. In addition, LPIs obtained by MAE showed better solubility, emulsifying and foaming characteristics than that by WAE. MAE method can improve the digestibility and the degree of hydrolysis of LPIs compared to WAE, which were increased by 6.06% and 19.78% after 20 min extraction in the small intestine digestion, respectively. This study can provide a potential strategy to produce L. volemus protein isolate with high efficiency and quality.
研究了微波辅助提取（MAE）对乳菇（Lactarius volemus）蛋白分离物（LPIs）理化特性、功能特性和消化行为的影响。与传统的水浴辅助提取（WAE）方法相比，MAE 在 20 和 60 min 时分别显著提高了 LPIs 的提取率 30.00%和 47.98%。此外，MAE 还使 LPIs 的空间结构展开，促进了从有序结构向无序结构的转变，暴露出其疏水性基团并增加了游离巯基含量。此外，与 WAE 相比，MAE 得到的 LPIs 具有更好的溶解性、乳化性和起泡性。与 WAE 相比，MAE 法可以提高 LPIs 的消化率和水解度，在小肠消化 20 min 后分别提高了 6.06%和 19.78%。本研究可为高效、高质量地生产乳菇蛋白分离物提供潜在策略。
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