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首页> 外文期刊>Journal of Food Processing and Preservation >Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)
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Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

机译：蒸煮和脱水处理对紫苏（风信子豆）分离蛋白的营养品质和功能特性的影响

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摘要

The study conducted was focused on investigating the effect of steaming and dehydrationon the nutritional quality and functional properties of protein isolatesproduced from hyacinth bean. This was for obtaining value-added legume-derivedprotein ingredients for potential food applications. Protein isolates prepared by isoelectricprecipitation from legume grains subjected to steaming and dehydration priorto soaking, respectively, displayed traits of high-quality proteins. The major proteinpolypeptides present among samples were vicilin (7S) and legumin (11S). Steamingwas identified useful for producing protein ingredients for nutritional interventionwith potential health benefits. Samples recorded improved Fischer's ratio (1.57–1.78), BCAA to tyrosine ratio (3.51–4.28), predicted biological values (44.84–54.70),foaming, and emulsion properties. Dehydration extensively preserved the nutritionalqualities and functionality of steamed samples. Findings have the potential to diversifythe use of hyacinth bean and help improve the competitiveness of the legumegrain sector.Practical applicationsThis study presents how processing strategies (soaking, steaming, and dehydration)may be employed for obtaining legume-derived protein ingredients with improvednutritional quality and functional properties for potential food applications. Theunderutilization of many indigenous crops is mainly attributed to both limited researchand marketing. Thus, research findings could potentially improve the valueof hyacinth bean by diversifying its use and help improve the competitiveness of thelegume grain sector. This could be achieved through demand for possible food applicationsthat require protein enrichment. Furthermore, results may assist in broadeningdehydration technology preferences in existing markets for obtaining legumegrain-based ingredients or products with maximum quality.
机译：进行的研究专注于研究蒸煮和脱水对风信子豆分离蛋白的营养品质和功能特性的影响。这是为了获得增值的豆类衍生蛋白成分，以用于潜在的食品应用。通过等电沉淀从豆类谷物中分别经过浸泡和汽蒸后再浸泡得到的蛋白质分离物表现出高品质的蛋白质特性。样品中存在的主要蛋白质多肽是蚕豆素（7S）和豆蛋白（11S）。蒸熟被认为可用于生产蛋白质成分，用于营养干预，具有潜在的健康益处。样品记录了改进的菲舍尔比（1.57–1.78），BCAA与酪氨酸比（3.51–4.28），预测的生物学值（44.84–54.70），起泡性和乳液特性。脱水广泛保留了蒸制样品的营养品质和功能。研究结果有可能使风信子豆的用途多样化，并有助于提高豆科植物的竞争力。实际应用本研究介绍了如何采用加工策略（浸泡，蒸煮和脱水）来获得豆类衍生的蛋白质成分，从而改善营养品质和功能潜在食品应用的特性。许多本地农作物的利用不足主要是由于有限的研究和销售。因此，研究发现可能通过使风信子豆多样化使用而潜在地提高其价值，并有助于提高豆类粮食部门的竞争力。这可以通过对可能需要蛋白质富集的食品应用的需求来实现。此外，结果可能有助于扩大脱水技术在现有市场上的偏好，从而获得以豆科植物为基础的成分或产品的最高质量。

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