Extraction, physicochemical characteristics and functional properties of Mung bean protein
Extraction, physicochemical characteristics and functional properties of Mung bean protein
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DOI：
10.1016/j.foodhyd.2017.01.003
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发表时间：
2018-03-01
影响因子：
10.7
通讯作者：
Xie, Mingyong
中科院分区：
文献类型：
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作者：
Du, Mengxia;Xie, Jianhua;Xie, Mingyong
为发掘绿豆蛋白在食品工业中的应用潜力，对绿豆蛋白提取物的理化特性、功能特性和氨基酸组成进行了测定和分析。结果表明，在料液比为15.0 mg/mL、pH值为9.0、提取温度为40 ℃的条件下，绿豆分离蛋白的提取率最高，为73.25%。结果表明，提取的蛋白质具有良好的溶解性、持水性、吸油性、乳化性和起泡性。与白蛋白相比，MPI在pH 4.0-5.0范围内溶解度最小，在pH 6.2-7.2范围内溶解度最大，其溶解度与白蛋白相似; MPI的功能特性，尤其是乳化能力和稳定性也较白蛋白好。MPI还显示出与市售大豆分离蛋白相当的持水能力（WHC）和吸油能力（OAC）。通过傅里叶变换红外光谱（FTIR）和圆二色谱（CD）分析，MPI和白蛋白的主要结构为分子内α-螺旋、β-折叠。此外，MPI和白蛋白含量较高，Pro、Glu、Arg、Leu和Phe含量较高，是一种优质的天然蛋白质。这些结果表明，MPI和白蛋白可作为潜在的营养保健品或功能性保健食品的成分。(C)2017爱思唯尔有限公司版权所有
The physicochemical characteristics, functional properties and amino acid composition of protein extracts from Mung bean were determined and analyzed for discovering its potential in the food industry. The highest efficiency (73.25%) of extracting the Mung bean protein isolate (MPI) was achieved under the buffer-to-sample ratio of 15.0 mg/mL, pH value of 9.0 and extraction temperature of 40 degrees C. Results showed that the extracted protein had a good solubility, water holding capacity (WHC), oil absorption capacity (OAC), emulsifying and foaming properties. Comparing to the albumin, MPI showed a similar solubility profile with the minimum solubility at pH 4.0-5.0 and the maximum solubility at pH 6.2-7.2; and MPI also exhibited a better functional properties, particularly the capacity and stability of emulsifying. MPI also showed comparable water holding capacity (WHC) and oil absorption capacity (OAC) to commercially available soy protein isolate. The main structure of MPI and albumin contained intramoleculara-helix, beta-sheet by Fourier transform infrared spectroscopy (FTIR) and circular Dichroism (CD) spectra analysis. In addition, MPI and albumin were predominant with the Pro, Glu, Arg, Leu and Phe, which could be considered as a high quality of natural protein. These results indicated that MPI and albumin could be used as potential nutraceutical or ingredient of functional and health-promoting foods. (C) 2017 Elsevier Ltd. All rights reserved.