Turker Izzet, Olgun Gamze Nur, Isleroglu Hilal
Faculty of Engineering and Architecture, Food Engineering Department Tokat Gaziosmanpasa University Tokat Turkey.
Food Sci Nutr. 2024 Jun 17;12(9):6353-6366. doi: 10.1002/fsn3.4247. eCollection 2024 Sep.
In this study, fenugreek seed proteins were extracted using ultrasonic-assisted extraction with varying solid:solvent ratios (20-60 g/L) and sonication amplitudes (30%-80%) to determine optimal conditions for the highest extraction yield. The functional, structural, and nutritional characteristics of the protein isolates of fenugreek seeds were investigated. The highest yield (98.74 ± 0.49%) was achieved at a solid:solvent ratio of 43.83 g/L and an amplitude of 67.51%. The coagulated protein values of fenugreek seed protein isolates ranged from ~15.8% to 31.2%, water-holding capacities ranged from ~2.2 to 3.2 g/g, oil-holding capacities ranged from ~2.6 to 4.1 g/g, foaming capacities ranged from ~16.3% to 21.3%, foam stabilities ranged from ~59.7% to 78.1%, emulsion stabilities ranged from ~30.2 to 34.5 min, emulsion activities ranged from ~73.8 to 76.8 m/g, and emulsion capacities ranged from ~26.9% to 30.5% under different extraction conditions. SDS-PAGE analysis revealed three distinct bands (46, 59, and 80 kDa) for the protein isolates. FT-IR spectroscopy showed a high presence of β-sheet structures. The amino acid composition analysis of fenugreek seed protein isolates was determined, revealing richness in essential amino acids (317.97 g amino acid/kg protein isolate). In addition, cupcakes enriched with protein isolates (5%, 10%, and 20% as flour substitutes) were produced, and quality properties such as color change, browning index, moisture content, water activity, baking yield, bulk density, hardness, volume, symmetry, and uniformity indexes were determined. The application of protein isolates in cupcake production demonstrated the potential of fenugreek seeds as valuable ingredients for enhancing the nutritional profile of bakery products.
在本研究中，采用超声辅助提取法提取胡芦巴种子蛋白，改变固液比（20 - 60 g/L）和超声振幅（30% - 80%），以确定获得最高提取率的最佳条件。对胡芦巴种子蛋白分离物的功能、结构和营养特性进行了研究。在固液比为43.83 g/L、振幅为67.51%时，获得了最高产量（98.74 ± 0.49%）。胡芦巴种子蛋白分离物的凝聚蛋白值在15.8%至31.2%之间，持水能力在2.2至3.2 g/g之间，持油能力在2.6至4.1 g/g之间，发泡能力在16.3%至21.3%之间，泡沫稳定性在59.7%至78.1%之间，乳液稳定性在30.2至34.5分钟之间，乳液活性在73.8至76.8 m/g之间，乳液能力在26.9%至30.5%之间，具体取决于不同的提取条件。SDS - PAGE分析显示蛋白分离物有三条明显的条带（46、59和80 kDa）。傅里叶变换红外光谱显示β - 折叠结构含量较高。测定了胡芦巴种子蛋白分离物的氨基酸组成分析，结果表明其富含必需氨基酸（每千克蛋白分离物含317.97 g氨基酸）。此外，制作了添加蛋白分离物（分别替代5%、10%和20%的面粉）的纸杯蛋糕，并测定了其颜色变化、褐变指数、水分含量、水分活度、烘焙产量、堆积密度、硬度、体积、对称性和均匀性指数等品质特性。蛋白分离物在纸杯蛋糕生产中的应用证明了胡芦巴种子作为有价值的成分用于改善烘焙食品营养成分的潜力。
