Yu Rui, Huppertz Thom, Vasiljevic Todor
Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Sports, Health and Engineering, Victoria University, Melbourne 8001, Australia.
FrieslandCampina, 3818 LE Amersfoort, The Netherlands.
Foods. 2024 Nov 29;13(23):3857. doi: 10.3390/foods13233857.
Faba bean protein isolate (FBPI) is emerging as a promising protein ingredient in the food industry. However, a lack of comprehensive scientific understanding of its functional properties, particularly solubility, limits broader application. This study investigated the reconstitution behaviour of FBPI under different conditions. For this purpose, FBPI dispersions (5% / protein) were prepared with varying pH (6.8 or 7.5), temperature (15, 40, or 65 °C), duration of stirring (30, 60, or 90 min), stirring intensity (1000 or 1500 rpm), and water hardness (0, 200, or 400 ppm). Low reconstitution temperature resulted in greater particle size and lower solubility, while elevated temperature minimised intermolecular attractions, improving solubility. Higher pH increased the net-negative charge and thus enhanced the repulsion between the proteins, leading to greater solubility. Water hardness was another important parameter, as greater hardness generally resulted in greater particle size and lower solubility, likely due to calcium bridging. The selection of conditions for the hydration of faba bean protein isolate is important to produce high-quality and high-stability suspensions.
蚕豆分离蛋白（FBPI）正成为食品工业中一种很有前景的蛋白质成分。然而，对其功能特性，尤其是溶解性缺乏全面的科学认识，限制了其更广泛的应用。本研究考察了不同条件下FBPI的复溶行为。为此，制备了不同pH值（6.8或7.5）、温度（15、40或65℃）、搅拌时间（30、60或90分钟）、搅拌强度（1000或1500转/分钟）和水硬度（0、200或400 ppm）的FBPI分散液（5%/蛋白质）。复溶温度较低会导致粒径增大和溶解度降低，而升高温度可使分子间吸引力最小化，提高溶解度。较高的pH值增加了净负电荷，从而增强了蛋白质之间的排斥力，导致溶解度更高。水硬度是另一个重要参数，因为硬度增加通常会导致粒径增大和溶解度降低，这可能是由于钙桥接作用。选择蚕豆分离蛋白水合的条件对于制备高质量和高稳定性的悬浮液很重要。
