Abstract：
The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems.
摘要：
杰克豆的可提取性和消化性差限制了它们在食品系统中的应用。热处理可以是破坏植物基质的致密构象并使固有的抗营养素失活的处理工具。因此,这项研究调查了传统的热辅助（HA-）和微波辅助（MA-）萃取处理对结构的影响，功能属性，在不同的提取pH下，杰克豆蛋白浓缩物（JBPC）的消化率。本研究带来的新颖性是建立热处理/提取pH组合，以提高JBPC的技术功能和消化率。加热（50°C持续1小时）和连续微波功率（400W，600W,和800W持续5分钟）在三个提取pH值（9.0、10.0和11.0）下进行了研究。随着提取pH值的增加，蛋白质含量显著下降，并观察到β-片结构，在pH11.0>10.0>9.0的顺序。使用HA处理提取的JBPC显示出最高的表面疏水性(90.02)和巯基含量。在功能属性中，在400W下，MA提取的JBPC显示出显着改善的溶解度（93.45％），乳化活性指数（45.23m2/g），与其他热处理相比，发泡能力(141.70%)。水解度结果表明，在400W的低功率水平下，MA处理提高了JBPC的体外消化率。这些发现表明，无论提取pH如何，MA提取处理都可以改善JBPC的功能和营养特性。因此，扩大在食品系统中的潜在应用。
