Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Food Chem. 2024 Aug 1;448:139104. doi: 10.1016/j.foodchem.2024.139104. Epub 2024 Mar 22.
Legume proteins can be induced to form amyloid-like fibrils upon heating at low pH, with the exact conditions greatly impacting the fibril characteristics. The protein extraction method may also impact the resulting fibrils, although this effect has not been carefully examined. Here, the fibrillization of lentil protein prepared using various extraction methods and the corresponding fibril morphology were characterized. It was found that an acidic, rather than alkaline, protein extraction method was better suited for producing homogeneous, long, and straight fibrils from lentil proteins. During alkaline extraction, co-extracted phenolic compounds bound proteins through covalent and non-covalent interactions, contributing to the formation of heterogeneous, curly, and tangled fibrils. Recombination of isolated phenolics and proteins (from acidic extracts) at alkaline pH resulted in a distinct morphology, implicating a role for polyphenol oxidase also in modifying proteins during alkaline extraction. These results help disentangle the complex factors affecting legume protein fibrillization.
在低 pH 值下加热时，豆科植物蛋白会被诱导形成类似淀粉样的纤维，确切的条件会极大地影响纤维的特性。蛋白质提取方法也可能会影响得到的纤维，尽管这一影响尚未被仔细研究。在这里，我们使用各种提取方法对小扁豆蛋白的纤维化过程进行了研究，并对相应的纤维形态进行了表征。结果发现，对于从小扁豆蛋白中制备均一、长而直的纤维，酸性而非碱性的蛋白质提取方法更合适。在碱性提取过程中，共提取的酚类化合物通过共价和非共价相互作用与蛋白质结合，导致形成不均匀、卷曲和纠结的纤维。在碱性 pH 值下，分离的酚类化合物和蛋白质（来自酸性提取物）的重组导致了明显不同的形态，表明多酚氧化酶在碱性提取过程中也参与了蛋白质的修饰。这些结果有助于厘清影响豆科植物蛋白纤维化的复杂因素。
