Cerit İnci, Mehdizade Könül, Avcı Ayşe, Demirkol Omca
Department of Food Engineering Sakarya University Esentepe Sakarya Turkey.
Food Sci Nutr. 2024 Jan 29;12(5):3309-3321. doi: 10.1002/fsn3.3997. eCollection 2024 May.
Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant ( > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low-protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data ( > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low-protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.
氨基酸相关疾病是由氨基酸基团代谢途径中的缺陷引起的。这些患者必须终生遵循蛋白质饮食。本研究的目的是采用酶水解和沉淀法生产低蛋白可可粉（LPP）。首先，通过加热和酶处理（淀粉酶、复合酶和碱性蛋白酶）提高可可粉的溶解度。然后，通过等电沉淀降低蛋白质含量。根据所得结果，可可粉的溶解度从28.61%提高到50.69%。蛋白质含量降低了近40%，氨基酸谱也有显著降低；蛋氨酸（100%）、赖氨酸（73.65%）、亮氨酸（53.64%）、丙氨酸（46.17%）和异亮氨酸（44.73%）水平下降最为明显。LPP具有较高的酚类含量（25.10mg/g GAE），抗氧化活性的变化不显著（>0.05）。此外，还在实验室条件下用LPP和对照粉进行了巧克力生产。用低蛋白可可粉（LPC）生产的巧克力样品的硬度（1732.52g）、水分含量（0.60%）和水分活度（0.37）均低于对照样品。Casson模型与流变学数据拟合良好（>0.990），巧克力样品表现出弹性行为。通过傅里叶变换红外光谱分析验证了可可中蛋白质的去除情况。巧克力的熔点（对照样品和LPC样品分别为31.84和31.54°C）在应用该工艺后没有变化。总之，本研究表明，为患有氨基酸疾病的患者生产低蛋白可可粉和巧克力是可行的。
