Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD Aarhus University Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO Aarhus University Centre for Circular Bioeconomy, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
Food Chem. 2024 Feb 15;434:137301. doi: 10.1016/j.foodchem.2023.137301. Epub 2023 Aug 26.
Ribulose-1,5-bisphosphate-carboxylase/oxygenase (RuBisCO) from alfalfa is a potentially climate-friendly alternative protein with a promising amino acid composition. The balance between yield and purity is a challenge for alternative plant proteins, partly due to the naturally occurring antinutrients. Therefore, measuring the in vitro protein digestibility (IVPD) of RuBisCO with various purity levels is of interest. It was hypothesized that the digestibility of RuBisCO from alfalfa might vary with different processing histories and levels of refinement. To test this hypothesis, RuBisCO from alfalfa with 4 different processing histories were subjected to the INFOGEST IVPD protocol and measurement of free N-terminals and peptidomics. The result showed that the digestibility of RuBisCO was high regardless of the processing history and purity, as demonstrated by 77-99% sequence coverage in the gastric phase. In intestinal phase, increase of free N-terminals and lower sequence coverage (< 10%) indicated that the proteins were hydrolyzed to smaller peptides.
苜蓿核酮糖-1,5-二磷酸羧化酶/加氧酶（RuBisCO）是一种具有潜在气候友好性的替代蛋白，其氨基酸组成具有很大的优势。对于替代植物蛋白来说，产量和纯度之间的平衡是一个挑战，部分原因是天然存在的抗营养因子。因此，测量具有不同纯度水平的 RuBisCO 的体外蛋白质消化率（IVPD）是很有意义的。研究假设，苜蓿来源的 RuBisCO 的消化率可能因不同的加工历史和精制程度而有所不同。为了验证这一假设，研究人员对具有 4 种不同加工历史的 RuBisCO 进行了 INFOGEST IVPD 方案和游离 N 末端的测量以及肽组学分析。结果表明，无论加工历史和纯度如何，RuBisCO 的消化率都很高，在胃阶段的序列覆盖率达到了 77-99%。在肠阶段，游离 N 末端的增加和较低的序列覆盖率（<10%）表明蛋白质被水解成较小的肽。
