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超声处理时间对豌豆、羽扇豆和大米蛋白结构及凝胶特性的影响

Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.

作者信息

Riquelme Natalia, Díaz-Calderón Paulo, Luarte Alejandro, Arancibia Carla

机构信息

Laboratorio de Investigación en Propiedades de los Alimentos (INPROAL), Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Estación Central 9170201, Chile.

Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Chile, Las Condes 7620001, Chile.

出版信息

Gels. 2025 Apr 4;11(4):270. doi: 10.3390/gels11040270.

Abstract

Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of US treatment time (0-15 min) on the structure and gelling properties of pea, lupin, and rice proteins was evaluated. The results showed that the whiteness (60%) of all freeze-dried proteins remained unchanged ( 0.05), regardless of the US time. However, FT-IR analysis revealed progressive reductions in α-helix and β-sheet for pea and lupin proteins (50%) with US time, indicating partial unfolding. In addition, microstructure analysis showed an ~80% reduction in aggregate size for these proteins, while rice protein exhibited minimal changes. Conversely, weak gels were formed with pea and lupin proteins treated after 5 and 10 min of US, respectively, whereas rice protein did not form gels. Furthermore, US treatment time significantly increased ( 0.05) the mechanical moduli, resulting in more structured gels after longer treatment times (tan δ ~0.3 at 15 min of US). These findings suggest that US treatment enhances the gelling properties of pea and lupin proteins, making them more suitable for plant-based food applications such as yogurt or desserts.

摘要

由于对植物基产品的需求不断增长,植物蛋白正受到越来越多的关注,但其在凝胶类食品中的功能仍然有限。超声(US)技术可能会改善蛋白质的工艺性能。因此,评估了超声处理时间(0 - 15分钟)对豌豆、羽扇豆和大米蛋白的结构和凝胶特性的影响。结果表明,无论超声处理时间如何,所有冷冻干燥蛋白的白度(约60%)均保持不变(P > 0.05)。然而,傅里叶变换红外光谱(FT - IR)分析显示,随着超声处理时间的延长,豌豆和羽扇豆蛋白的α - 螺旋和β - 折叠逐渐减少(约50%),表明部分展开。此外,微观结构分析表明,这些蛋白的聚集体尺寸减少了约80%,而大米蛋白的变化最小。相反,豌豆和羽扇豆蛋白分别在超声处理5分钟和10分钟后形成了弱凝胶,而大米蛋白未形成凝胶。此外,超声处理时间显著增加(P < 0.05)了力学模量,在较长处理时间后形成了结构更紧密的凝胶(超声处理15分钟时,损耗因子tan δ约为0.3)。这些发现表明,超声处理增强了豌豆和羽扇豆蛋白的凝胶特性,使其更适合用于酸奶或甜点等植物基食品应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1367/12026612/3ba457772fe6/gels-11-00270-g001.jpg

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