Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
Centre of Excellence in Epigenetics, Department of Life Sciences, Shiv Nadar Institution of Eminence, Delhi NCR 201 314, India.
Food Chem. 2024 Aug 1;448:139084. doi: 10.1016/j.foodchem.2024.139084. Epub 2024 Mar 23.
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.
杏仁蛋白分离物（API）从杏仁粉中提取，使用动态高压微射流（0、40、80、120 和 160 MPa 压力；单次通过）进行处理。微射流处理导致粒径显著减小，绝对zeta 电位增加。SDS-PAGE 分析表明，在 80 MPa 以上，带强度降低，带完全消失。API 的结构分析（通过圆二色性、紫外可见光谱和内源荧光光谱）表明，在 80 MPa 以下发生解聚，在 80 MPa 以上发生再聚集。与对照相比，API（80 MPa）的蛋白质消化率（提高 1.16 倍）和蛋白质消化校正氨基酸评分（PDCAAS；提高 1.15 倍）显著增加。此外，功能特性也得到了显著改善，即抗氧化活性、蛋白质溶解度和乳化性能。总的来说，结果表明，适度的微射流处理（80 MPa）是一种有效和可持续的技术，可以提高 API 的物理化学和功能特性，从而有可能使其在功能性食品/营养保健品中的应用。
