Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand.
Mahidol University Frontier Research Facility, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand.
Sci Rep. 2024 Aug 20;14(1):19241. doi: 10.1038/s41598-024-70276-y.
The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow-brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.
从未经预处理 (NP)、热预处理 (HP; 在 55°C 下干燥至水分含量达到 10%) 和组合热和酶预处理 (HEP; 2.98% (w/w) 酶负荷、48°C 孵育温度和 76 分钟孵育时间) 提取油脂后获得的 Hodgsonia heteroclita 油籽饼粉 (OCP) 的物理化学和功能特性、结构和营养特性进行了研究。HP 和 HEP 导致 OCP 的亮度降低，但黄棕色颜色增加。结果表明，HEP-OCP 的油和吸水率指数、糊化特性和胶凝焓显著降低，而水溶性指数、泡沫和乳化特性显著提高。傅里叶变换红外光谱 (FTIR) 和 X 射线衍射表明，预处理后蛋白质二级结构发生了微小变化。此外，根据预处理方法的不同，OCP 样品的营养价值存在显著差异。然而，所有 OCP 样品都可以被称为高蛋白来源，含有所有 9 种必需氨基酸和 9 种非必需氨基酸。最后，HEP-OCP 似乎具有适合用作各种食品（如汤、酱汁、冰淇淋、慕斯、戚风蛋糕和搅打奶油）潜在成分的特性。
