De Angelis Davide, Latrofa Vittoria, Squeo Giacomo, Pasqualone Antonella, Summo Carmine
University of Bari "Aldo Moro", Department of Soil, Plant and Food Science (DISSPA), Via Amendola, 165/A, 70126, Bari, Italy.
Curr Res Food Sci. 2024 Oct 29;9:100906. doi: 10.1016/j.crfs.2024.100906. eCollection 2024.
Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, = 8) and dry fractionation (DF, = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.
干法分馏是一种很有前景的生产植物蛋白成分的技术，因为它对环境的影响最小，并且能适应多种植物来源。由于对干法分馏蛋白的物理化学、流变学和化学性质缺乏广泛了解，这类蛋白仍在研发中，在食品工业中的应用有限。湿法提取虽然应用广泛，但消耗大量能源、水和化学物质。在本研究中，对通过湿法提取（WE，n = 8）和干法分馏（DF，n = 9）获得的各种植物来源的商业蛋白成分的技术功能、流变学和化学性质进行了研究，以确定它们在食品中的潜在应用。与DF成分相比，WE蛋白在pH值为7和9时表现出最低的水溶解度指数和蛋白溶解度，以及最低的发泡和乳化能力。二级结构分析表明WE成分中存在变性蛋白结构，这可以解释这种现象，该分析显示无规卷曲结构的含量更高。相反，未变性结构与碳水化合物等其他成分的存在可能有助于DF蛋白成分具有高溶解度和凝胶特性。虽然湿法提取技术可以广泛调节成分功能，提供广泛的食品应用，但干法分馏似乎只能保证有限的技术功能特性范围，尽管在某些方面如溶解度和发泡方面可能具有更高的性能。
