Li Mengqing, Dang Yueyi, Liu Yangjin, Jiang Fan, Yu Xiuzhu, Du Shuang-Kui
College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China.
J Sci Food Agric. 2025 May;105(7):3742-3752. doi: 10.1002/jsfa.14129. Epub 2025 Jan 20.
Proso millet bran protein (PMBP), derived from agricultural by-products, possesses high nutritional value, despite its challenging extraction process. The present study proposes an extraction method for PMBP using ultrasound-assisted cellulase technology (UAE), and optimizes the process parameters. Non-waxy (N-PMBP) and waxy (W-PMBP) PMBPs, extracted through alkaline solubilization and acid precipitation (conventional treatment, CT), served as control groups to assess the impact of UAE on the structure and functionality of PMBP, as well as the distinctions between N-PMBPs and W-PMBPs.
At an ultrasonic power of 420 W, cellulase concentration of 80 U g, enzymolysis pH of 5.0, enzymolysis temperature of 55 °C and enzymolysis time of 3 h, the maximum PMBP extraction rate was achieved at 76.80%. Compared to CT, UAE extraction resulted in enhancements in α-helix and random content, particle size, surface hydrophobicity (H) and ξ-potential value, leading to improved functionality of the PMBPs. Additionally, significant functional and structural disparities were observed between N-PMBPs and W-PMBPs. Although no significant difference in molecular weight was detected, each exhibited three major bands. W-PMBPs exhibited significantly higher beta-sheet content compared to N-PMBPs, whereas the reverse trend was observed for α-helix content. W-PMBPs displayed strong solubility and water/oil holding capacity compared to N-PMBPs, albeit with lower emulsifying properties and H.
UAE could enhance PMBP extraction, inducing structural and functional changes in PMBPs compared to CT. Significant differences in functionality and structure were observed between N-PMBPs and W-PMBPs, providing fundamental data and a theoretical basis for PMBP development and utilization. © 2025 Society of Chemical Industry.
黍米麸皮蛋白（PMBP）来源于农业副产品，尽管其提取过程具有挑战性，但具有很高的营养价值。本研究提出了一种使用超声辅助纤维素酶技术（UAE）提取PMBP的方法，并优化了工艺参数。通过碱溶酸沉法（传统处理，CT）提取的非糯性（N-PMBP）和糯性（W-PMBP）PMBP作为对照组，以评估UAE对PMBP结构和功能的影响，以及N-PMBP和W-PMBP之间的差异。
在超声功率420W、纤维素酶浓度80U/g、酶解pH值5.0、酶解温度55℃和酶解时间3h条件下，PMBP的最大提取率达到76.80%。与CT相比，UAE提取提高了α-螺旋和无规卷曲含量、粒径、表面疏水性（H）和ξ-电位值，从而改善了PMBP的功能。此外，N-PMBP和W-PMBP之间存在显著的功能和结构差异。虽然未检测到分子量的显著差异，但两者均呈现三条主要条带。与N-PMBP相比，W-PMBP的β-折叠含量显著更高，而α-螺旋含量则呈现相反趋势。与N-PMBP相比，W-PMBP具有较强的溶解性和水/油持留能力，尽管其乳化性能和H较低。
UAE可以提高PMBP的提取率，与CT相比，能引起PMBP的结构和功能变化。N-PMBP和W-PMBP之间在功能和结构上存在显著差异，为PMBP的开发利用提供了基础数据和理论依据。©2025化学工业协会。
