Langendörfer Lena Johanna, Avdylaj Blerarta, Hensel Oliver, Diakité Mamadou
Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, Germany.
Faculty of Organic Agricultural Science, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, Germany.
Foods. 2023 Oct 15;12(20):3787. doi: 10.3390/foods12203787.
Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties. These properties of legume proteins can be influenced by multiple factors, among which the macronutrients and amino acid contents play an important role. Therefore, the question arises as to what extent the techno-functional properties are related to these factors. The water- and oil-holding capacities and the emulsion and foaming properties of commercially available legume protein powders were analyzed. Correlations between macronutrient, amino acid content, steric structure, and techno-functional properties were conducted. However, the protein concentration is the focus of techno-functional properties, as well as the type of protein and the interaction with the non-protein ingredients. The type of protein is not always quantified by the quantity of amino acids or by their spatial arrangement. In this study, the effects of the three-dimensional structure were observed by the used purification method, which overshadow the influencing factors of the macronutrients and amino acid content. In summary, both the macronutrient and amino acid contents of legume proteins provide a rough indication but not a comprehensive statement about their techno-functional properties and classification in an adequate product context.
利用植物蛋白仿制动物源产品是一项技术挑战，但基于其功能特性是可以掌握的。豆类蛋白的这些特性会受到多种因素影响，其中常量营养素和氨基酸含量起着重要作用。因此，技术功能特性在多大程度上与这些因素相关就成了问题。对市售豆类蛋白粉的持水能力、持油能力以及乳化和发泡特性进行了分析。对常量营养素、氨基酸含量、空间结构和技术功能特性之间的相关性进行了研究。然而，蛋白质浓度是技术功能特性的重点，蛋白质类型以及与非蛋白质成分的相互作用也是重点。蛋白质类型并不总是通过氨基酸数量或其空间排列来量化。在本研究中，通过所采用的纯化方法观察到了三维结构的影响，这掩盖了常量营养素和氨基酸含量的影响因素。总之，豆类蛋白的常量营养素和氨基酸含量都只能提供一个大致的指示，而不能在适当的产品背景下对其技术功能特性及其分类做出全面说明。
