农业要闻中国传统豆类蛋白成为植物基蛋白肉新材料推动社会可持续发展

甘人友博士和方亚鹏教授共同通讯，葛姣博士为第一作者，在国际顶级期刊《Food Hydrocolloids》上发表了题为“八种传统中国豆类蛋白的理化性质及其pH依赖功能性”的研究文章。他们以大豆蛋白和豌豆蛋白作为对照，探讨了绿豆、黑豆、红豆、赤小豆、黑芸豆、奶花芸豆、鹰嘴豆和豇豆中的各类蛋白在不同pH值（3.0、5.0、7.0和9.0）下的表面特性和功能性能。此外，他们还分析了这些蛋白质的一些物理化学特性，如氨基酸组成以及颜色特征。研究结果显示，相比其他种类的植物蛋白，红bean protein, red kidney bean protein, black soybean protein, mung bean protein and cowpea protein在营养价值上占据优势；而black soybean protein 和 mung bean protein 具有最高的光泽度，而cowpea protein 的光泽度最低。在所有样本中，它们在pH 3.0时具有最高的疏水性，其次是pH 7.0 和 pH 9.0，而它们表面张力的最大值出现在pH 5.0后紧随其后的是pH 3.0。尽管black soybeanprotein 和mung beanprotein 的溶解度较低，但它们能够有效降低表面张力。此外，这8种传统植物蛋白在乳化能力方面表现出一致性的指数，而cowpea possessed the best water and oil absorption properties; while red kidney bean, black soybean and mung bean showed excellent foaming ability and foam stability.The researchers noted that the minimum gelation concentration of green soybeans (8%), black beans (4%), mung beans (4%) and cowpeas (6%) at pH 3 was significantly lower than that of other proteins (12%). In summary, both black soybeans and mung beans have not only good nutritional value but also most excellent functional properties except for water and oil absorption capacity, making them very promising plant-based proteins for food industry applications such as replacing soya or pea proteins in various plant-based meat alternatives.

参考文献：

Jiao Ge et al., "Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans," Food Hydrocolloids , vol.112, no., pp., doi:10..1016/j.foodhyd..106288