Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Ultrason Sonochem. 2024 Dec;111:107129. doi: 10.1016/j.ultsonch.2024.107129. Epub 2024 Oct 28.
Okara protein (OP) is a potential plant-based protein that is beneficial to human health. In this work, an alternating ultrasonic/alkali treatment method with non-continued cavitation and thermal energy output was used to extract protein (AUA-OP) from okara to enhance the functional properties of OP and improve the stability of OP-based emulsions. The purity of AUA-OP was greater than 80%. Compared with traditional (physical-assisted) alkali treatment, FTIR and SDS-PAGE revealed that AUA-OP retained the chemical structure of the protein, but the number of ultrasound-induced exposure sites increased, with increased fluorescence intensity, surface hydrophobicity, and absolute ζ-potential. After alternating ultrasonic/alkali treatment, the protein particles were looser and smaller. In addition, the water/oil holding capacity, EAI, and ESI of AUA-OP further increased. The viscosity of the AUA-OP-stabilized emulsion was also greater. Finally, a 28-day emulsion storage assay revealed that the AUA-OP-stabilized emulsion was stable with a relatively low droplet size and creaming index, indicating great potential for the development of stable protein-based emulsions.
豆渣蛋白（OP）是一种潜在的植物蛋白，对人体健康有益。本工作采用非连续空化和热能输出的交替超声/碱处理方法从豆渣中提取蛋白（AUA-OP），以增强 OP 的功能特性并提高基于 OP 的乳液的稳定性。AUA-OP 的纯度大于 80%。与传统（物理辅助）碱处理相比，FTIR 和 SDS-PAGE 表明 AUA-OP 保留了蛋白质的化学结构，但增加了超声诱导的暴露点数量，荧光强度、表面疏水性和绝对 ζ-电位增加。经过交替超声/碱处理后，蛋白质颗粒变得更疏松和更小。此外，AUA-OP 的水/油保持能力、EAI 和 ESI 进一步增加。AUA-OP 稳定的乳液的粘度也更大。最后，进行了 28 天的乳液储存试验，结果表明 AUA-OP 稳定的乳液稳定性好，粒径和乳状液指数相对较低，表明开发稳定的基于蛋白质的乳液具有很大的潜力。
