摘要
豆类分离蛋白因其蛋白含量高,营养价值丰富,常被应用于食品开发.研究在对大豆(soy protein isolate,SPI)、豌豆(peaprotein isolate,PPI)、鹰嘴豆(chickpea protein isolate,CPI)以及蚕豆分离蛋白(fabapro-tein isolate,FPI)的原料特性进行系统的评价基础上,使用挤压技术制备组织化蛋白,并测定其质构特性及色泽.结果表明:不同豆类分离蛋白的基本成分、功能特性、氨基酸组成以及流变学特性存在着显著性差异(P＜0.05),PPI的蛋白质含量、持水性、乳化性以及必需氨基酸含量均高于SPI、CPI以及FPI.且PPI是易溶解的豆类蛋白,其在酸性(pH=2)和碱性(pH=12)条件下有着较好的溶解度.PPI挤压得到的组织化蛋白的硬度(3 699.53 g)、弹性(0.94)、咀嚼性(2 616.18 g)均大于其他3种豆类分离蛋白.PPI挤压后的组织化蛋白表面更加明亮光滑,有利于后续产品的加工赋色.CPI和SPI挤压后的组织化蛋白颜色较深.各类豆类组织化蛋白呈现出截然不同的二级结构,其中在PPI中,β-折叠质量分数最高(59％),而在CPI中以α-螺旋为主(36.7％),与此同时,CPI中β-转角占18.4％为主要的构型.其中β-折叠在豆类组织化蛋白形成中发挥着关键的作用.通过对豆类分离蛋白原料特性与组织化蛋白品质相关性分析发现,原料特性与其挤压后的组织化蛋白品质之间有一定的联系,且呈显著性正相关.
Abstract
The utilization of legume protein isolate in food innovation is prevalent due to its substantial protein content and rich nutritional value.In this investigation,textured proteins were produced through extrusion,based on a comprehensive assessment of the inherent characteristics of soybean(SPI),pea(PPI),chickpea(CPI),and faba protein isolate(FPI).Consequently,texture properties and color of these proteins were evaluated,revealing notewor-thy distinctions in constituents,functional attributes,amino acid composition,and rheological properties among the legume protein isolates.Particularly,PPI exhibited superior protein content,water-holding capacity,emulsifying properties,and essential amino acid content compared to SPI,CPI,and FPI.Moreover,PPI emerged as the most soluble legume protein,demonstrating commendable solubility in both acidic(pH=2)and alkaline(pH=12)envi-ronments.Regarding the textured protein extruded by PPI,it demonstrated elevated hardness,elasticity,and chewi-ness compared to the other three legume protein isolates.The extruded PPI protein surface exhibited heightened brightness and smoothness,facilitating subsequent processing and coloring.Conversely,the textured proteins resul-ting from CPI and SPI extrusion displayed a darker appearance.Various categories of leguminous tissue proteins man-ifest markedly distinct secondary structures.Among them,within the PPI,the content of β-folds attains the apex,registering a significant 59％.Meanwhile,in the CPI,α-helices predominate,accounting for 36.7％,and concur-rently,the CPI prominently features β-turns,constituting 18.4％of the main configuration.Notably,these β-folds assume a pivotal role in the constitution of leguminous tissue protein formations.Through the analysis of the re-lationship between the inherent characteristics of legume protein isolate and the quality of textured protein,there was a certain relationship between the properties of raw materials and the quality of textured proteins after extrusion,high-lighting a significant positive correlation.
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