数字农科院2.0

Quality characteristics and structure-function relationships of peanut proteins from different phase sources by aqueous enzymatic extraction

文献类型： 外文期刊

作者： Xin Guo;Wen ye Xie;Hui Hu;Feng ying Gu;Fu sheng Chen;Xing feng Guo;Bo Jiao;Qiang Wang

作者机构：

关键词： Amino acid composition;Aqueous enzymatic extraction;Different phase sources;Peanut protein;Structure-function relationship

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 485 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： For improved utilization of peanut proteins from the emulsion, aqueous, and solid phases obtained via aqueous enzymatic extraction, this study investigated their nutritional, functional, and structural characteristics and interrelationships. Eighteen amino acids were identified, with about 29 % being essential amino acids. Emulsion-phase proteins exhibited more disordered secondary structure, stronger surface hydrophobicity, and a rough microscopic surface, resulting in superior water-holding capacity (5.26 ± 0.06 g/g) and oil-holding capacity (5.94 ± 0.11 g/g), emulsion activity (45.41 ± 0.72 m2/g) and emulsion stability (106.78 ± 2.83 min). Aqueous-phase proteins exhibited smaller hydrodynamic diameter, higher |ζ-potential|, more disordered secondary structure, and a rough microscopic surface, resulting in the highest nitrogen solubility index (52.78 ± 1.76 %) and the best foaming property (78.33 ± 4.71 %). Solid-phase proteins had the strongest foam stability (92.96 ± 5.00 %) and gel strength (31.16 ± 3.46 g) due to their compact microstructure, abundant disulfide bonds, and more ordered secondary structure.

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