PDF(Pubmed)
Abstract：
Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer a high-quality protein source with promising bioactive compounds for food applications. This study explores the efficacy of ultrasound-assisted extraction under optimal conditions (123 W power, 1:15 g/mL solute/solvent ratio, 41 min sonication, 623 mL total volume) to isolate faba bean protein (U-FBPI). The ultrasound-assisted method achieved a protein extraction yield of 19.75 % and a protein content of 92.87 %, outperforming the control method\'s yield of 16.41 % and protein content of 89.88 %. Electrophoretic analysis confirmed no significant changes in the primary structure of U-FBPI compared to the control. However, Fourier-transform infrared spectroscopy revealed modifications in the secondary structure due to ultrasound treatment. The U-FBPI demonstrated superior water and oil holding capacities compared to the control protein isolate, although its foaming capacity was reduced by ultrasound. Thermal analysis indicated minimal impact on the protein\'s thermal properties under the applied ultrasound conditions. This research highlights the potential of ultrasound-assisted extraction for improving the functional properties of faba bean protein isolates, presenting a viable approach for advancing plant-based food production and contributing to sustainable protein consumption.
摘要：
与动物蛋白质生产相关的环境问题加剧了人们对可持续替代品的兴趣，专注于未充分利用的植物蛋白。法巴豆，主要用于动物饲料，为食品应用提供具有有前途的生物活性化合物的高质量蛋白质来源。本研究探讨了在最佳条件下超声辅助提取的功效（123W功率，1:15g/mL溶质/溶剂比，超声处理41分钟,总体积623mL）分离蚕豆蛋白（U-FBPI）。超声辅助法获得蛋白质提取率19.75%,蛋白质含量92.87%,优于对照方法的收率为16.41%，蛋白质含量为89.88%。电泳分析证实,与对照相比,U-FBPI的一级结构没有显著变化。然而,傅里叶变换红外光谱显示，由于超声处理，二级结构发生了变化。与对照蛋白分离物相比，U-FBPI表现出优异的持水和持油能力，尽管超声降低了其起泡能力。热分析表明在所应用的超声条件下对蛋白质的热性质影响最小。这项研究强调了超声辅助提取用于改善蚕豆蛋白分离物功能特性的潜力，提出了一种可行的方法来促进植物性食品生产并促进可持续的蛋白质消费。
