Hegde Keshav Raghav, Buvaneswaran Malini, Bhavana M R, Sinija V R, Rawson Ashish, Hema V
Food Processing Business Incubation Centre, India.
Department of Food Safety and Quality Testing, India.
Int J Biol Macromol. 2025 Feb;289:138877. doi: 10.1016/j.ijbiomac.2024.138877. Epub 2024 Dec 18.
This study explores the effect of individual and combination treatments of ultrasound (US) and high pressure (HP) on the extraction of pearl millet protein isolate (PMPI). Compared to the conventional extraction technique (control) the millets treated with non-thermal techniques provided a higher protein recovery percentage. The highest recovery of 63.43 % was observed in the high-pressure and ultrasound combination (HU) treatment. The solubility of PMPI was significantly enhanced in all pH levels, the highest solubility was observed at pH 10. Combination treatments demonstrated superior functional properties, including emulsifying capacity, foaming property, surface hydrophobicity, water-holding capacity (WHC), and oil-holding capacity (OHC) compared to individual treatments and control. Significant improvement in protein in-vitro digestibility (IVPD) was identified in non-thermal treated PMPI. The involvement of nonthermal techniques for protein extraction significantly altered the protein's secondary structure, surface characteristics, and molecular weight. These findings underscore the application and advantage of combination treatments in the extraction of millet protein isolates.
本研究探讨了超声（US）和高压（HP）单独及联合处理对珍珠粟分离蛋白（PMPI）提取的影响。与传统提取技术（对照）相比，采用非热技术处理的粟米具有更高的蛋白质回收率。在高压和超声联合（HU）处理中观察到最高回收率为63.43%。PMPI在所有pH值水平下的溶解度均显著提高，在pH值为10时观察到最高溶解度。与单独处理和对照相比，联合处理表现出优异的功能特性，包括乳化能力、发泡性能、表面疏水性、持水能力（WHC）和持油能力（OHC）。在非热处理的PMPI中发现蛋白质体外消化率（IVPD）有显著提高。非热技术用于蛋白质提取显著改变了蛋白质的二级结构、表面特性和分子量。这些发现强调了联合处理在粟米分离蛋白提取中的应用及优势。
