National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK.
Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK.
Ultrason Sonochem. 2024 Nov;110:107030. doi: 10.1016/j.ultsonch.2024.107030. Epub 2024 Aug 15.
Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer a high-quality protein source with promising bioactive compounds for food applications. This study explores the efficacy of ultrasound-assisted extraction under optimal conditions (123 W power, 1:15 g/mL solute/solvent ratio, 41 min sonication, 623 mL total volume) to isolate faba bean protein (U-FBPI). The ultrasound-assisted method achieved a protein extraction yield of 19.75 % and a protein content of 92.87 %, outperforming the control method's yield of 16.41 % and protein content of 89.88 %. Electrophoretic analysis confirmed no significant changes in the primary structure of U-FBPI compared to the control. However, Fourier-transform infrared spectroscopy revealed modifications in the secondary structure due to ultrasound treatment. The U-FBPI demonstrated superior water and oil holding capacities compared to the control protein isolate, although its foaming capacity was reduced by ultrasound. Thermal analysis indicated minimal impact on the protein's thermal properties under the applied ultrasound conditions. This research highlights the potential of ultrasound-assisted extraction for improving the functional properties of faba bean protein isolates, presenting a viable approach for advancing plant-based food production and contributing to sustainable protein consumption.
与动物蛋白生产相关的环境问题加剧了人们对可持续替代品的兴趣，其中重点是利用未充分利用的植物蛋白。蚕豆主要用于动物饲料，可为食品应用提供具有有前景的生物活性化合物的高质量蛋白质来源。本研究探讨了在最佳条件下（123 W 功率、1:15 g/mL 溶质/溶剂比、41 分钟超声处理、623 mL 总体积）使用超声波辅助提取分离蚕豆蛋白（U-FBPI）的效果。超声辅助法的蛋白质提取产率为 19.75%，蛋白质含量为 92.87%，优于对照法的产率 16.41%和蛋白质含量 89.88%。电泳分析证实与对照相比，U-FBPI 的一级结构没有明显变化。然而，傅里叶变换红外光谱显示由于超声处理，二级结构发生了变化。与对照蛋白分离物相比，U-FBPI 具有更好的水和油保持能力，尽管其泡沫能力因超声而降低。热分析表明，在应用的超声条件下，对蛋白质的热性质几乎没有影响。这项研究强调了超声辅助提取在改善蚕豆蛋白分离物功能特性方面的潜力，为推进植物性食品生产和促进可持续蛋白质消费提供了一种可行的方法。
