Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin
Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin
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DOI：
10.1016/j.fufo.2022.100178
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发表时间：
2022-08
期刊：
影响因子：
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通讯作者：
K. Ninomiya;Y. Yamaguchi;H. Kumagai;H. Kumagai
中科院分区：
文献类型：
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作者：
K. Ninomiya;Y. Yamaguchi;H. Kumagai;H. Kumagai
荞麦白蛋白是一种很有前途的功能性食品原料，具有抑制餐后血糖升高的作用。在这里，我们研究了荞麦白蛋白的物理化学和功能特性，如耐热性，溶解性，乳化和发泡性能，以评估其在各种食品中的应用潜力，如蛋黄酱，冰淇淋，蛋白霜和海绵蛋糕。在添加和不添加二硫苏糖醇（DTT）的情况下，使用差示扫描量热法（DSC）测量荞麦白蛋白的变性温度，并且在pH 3.0-6.0范围内的溶解度测量为加热之前和之后上清液中的蛋白质浓度。研究了蛋白酶水解前后荞麦清蛋白的乳化性和起泡性。荞麦白蛋白具有很高的耐热性，变性温度为148.4 °C。然而，随着DTT的加入，DSC热谱图的峰值温度降低，变性焓增加。在pH 3.0-6.0下观察到高溶解度，其甚至在80 °C下加热20分钟后仍保持。荞麦清蛋白在pH 3.0-6.0范围内具有良好的乳化和起泡性能。蛋白酶处理后，虽然乳化性降低，但水解后仍能保持较高的起泡能力。这些结果表明，荞麦蛋白可以广泛应用于各种功能食品。
Buckwheat albumin is a promising functional food material that can suppress postprandial blood glucose elevation. Here, we studied the physicochemical and functional properties of buckwheat albumin such as thermal resistance, solubility, and emulsifying and foaming properties to evaluate its potential for application in various foods such as mayonnaise, ice cream, meringues and sponge cake. The denaturation temperature of buckwheat albumin was measured using Differential Scanning Calorimetry (DSC) with and without the addition of dithiothreitol (DTT), and solubility in the pH range of 3.0–6.0 was measured as protein concentration in supernatant before and after heating. Emulsifying and foaming properties of buckwheat albumin were also evaluated before and after hydrolysis by protease. Buckwheat albumin exhibited high thermal resistance with a denaturation temperature of 148.4 °C. However, the peak temperature of DSC thermogram decreased and denaturation enthalpy increased with DTT addition. High solubility was observed at pH 3.0–6.0, which was retained even after heating at 80 °C for 20 min. Furthermore, buckwheat albumin showed high emulsifying and foaming properties in the pH range 3.0–6.0. Although its emulsifying property was decreased on protease treatment, high foaming capacity was maintained even after hydrolysis. These findings suggested that buckwheat albumin can be widely used in various functional foods.