Suárez-Hernández María Fernanda, Posada Ramirez Sara Gabriela, Castillo Cruz Darling Del Carmen, Higuera Ciapara Inocencio, Pacheco López Neith Aracely, Herrera Pool Iván Emanuel, Ruiz-Ruiz Jorge Carlos
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico.
Universidad Politécnica de Yucatán, Tablaje Catastral 7193, Carretera Mérida-Tetiz Km 4.5, Ucú C.P. 97357, Yucatán, Mexico.
Foods. 2024 Sep 11;13(18):2875. doi: 10.3390/foods13182875.
This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications.
本研究旨在满足有效提取和表征蛋白质的需求，以挖掘像斯沃茨坚果这样未充分利用的植物资源的潜力，旨在提高它们作为食品应用中功能成分的价值。采用了包括pH调节、超声辅助提取和酶水解在内的提取方法，以增强其技术功能和生物活性。对蛋白质提取物的溶解性、乳化能力、起泡特性以及持水/持油能力进行评估，以评价其技术功能潜力。此外，还分析了抗氧化和抗炎活性等生物活性，以探索潜在的健康益处。结果表明，综合提取技术显著提高了斯沃茨坚果蛋白质的产量和质量。特别是酶水解产生的水解产物具有优异的生物活性。这些发现凸显了斯沃茨坚果蛋白质作为食品和制药行业有价值成分的潜力，推动了对未充分开发植物资源的利用，以实现可持续和促进健康的应用。
