使用不同碱性溶液提取和表征绿豆蛋白。
Extraction and characterization of mung bean proteins using different alkaline solutions.
作者信息
Kim Jae Won, Kim Hyun-Seok
机构信息
Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.
Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Korea.
出版信息
Food Sci Biotechnol. 2024 Jun 24;33(13):3047-3056. doi: 10.1007/s10068-024-01624-x. eCollection 2024 Oct.
UNLABELLED
This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO, and NaCO and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01-0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN > MPC > MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6-8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO, and NaCO and its functional properties were better when NaCO was used than when NaOH was used.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01624-x.
未标注
本研究调查了碱性溶液对绿豆蛋白（MBP）产量和特性的影响。使用NaOH、NaHCO₃和Na₂CO₃的碱性溶液制备MBP，分别命名为MPN、MPH和MPC。在不同碱浓度（0.01 - 0.1%）下，MBP的产量、蛋白质回收率和粗蛋白含量无显著差异。尽管不同碱类型之间MBP产量无显著差异，但蛋白质回收率和粗蛋白含量按以下顺序增加：MPN＞MPC＞MPH。MBP之间的必需氨基酸和支链氨基酸含量、分子量分布和ζ-电位没有差异。关于MBP的pH依赖性溶解度，MPN在pH 6 - 8时的溶解度低于MPH和MPC。其他物理性质也普遍观察到这种模式。总体而言，使用NaHCO₃和Na₂CO₃制备MBP，使用Na₂CO₃时其功能特性优于使用NaOH时。
补充信息
在线版本包含可在10.1007/s10068 - 024 - 01624 - x获取的补充材料。
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