Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen

Plant protein beverage adulteration occurs frequently,which may cause health problems for consumers due to the hidden allergens.Hence,a novel method was developed for authentication by ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).Almond,peanut,walnut and soybean were hydrolyzed,followed by separation by NanoLC-Triple TOF MS.The obtained fingerprints were identified by ProteinPilotTM combined with Uniprot,and 16 signature peptides were selected.Afterwards,plant protein beverages treated by trypsin hydrolysis were analyzed with UPLC-MS/MS.This method showed a good linear relationship with R2>0.99403.The limit of quantification(LOQ)were 0.015,0.01,0.5 and 0.05 g/L for almond,peanut,walnut and soybean,respectively.Mean recoveries ranged from 84.77%to 110.44%with RSDs<15%.The developed method was successfully applied to the adulteration detection of 31 plant protein beverages to reveal adulteration and false labeling.Conclusively,this method could provide technical support for authentication of plant protein beverages to protect the rights and health of consumers.

The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality

Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.

Selected dietary plant-based proteins for growth and health response of Nile tilapia Oreochromis niloticus

Tilapia culture is one of the largest sectors of global aquaculture.Among the different species of tilapia,Nile tilapia(Oreochromis niloticus)is perhaps the top cultured species.The production of Nile tilapia has been continually increasing throughout the years resulting in genetic deterioration.Several tilapia strains with better growth performance and adaptive capability to survive in different culture conditions have been developed to alleviate the crisis.Increased demand for Nile tilapia implies higher farming cost.Plant-based proteins are utilized as partial or complete fishmeal replacements to reduce feed cost.However,these proteins can adversely affect and alter growth and feed performance,carcass composition and indices,and gut and hepatic health.This review discusses the use of seven plant-based proteins:namely,soybean,copra,pea,corn,palm kernel,microalgae,and seaweed as a Nile tilapia aquafeed.Different processing methods are employed to produce several types of plant-based proteins.Processed plant-protein types,when utilized as an aquafeed ingredient,vary in its effect on the performance,hemato-immunological parameters,and gut and hepatic health of Nile tilapia.Studies have shown that Nile tilapia can effectively maximize plant-based protein diets based on the preparation method,type of plant source,amino acid supplementation,and inclusion levels of the plant proteins.These readily available crops should be considered as primary protein sources for aquaculture.Hindrances to the use of plant-based proteins as a main dietary protein are limiting amino acids,presence of anti-nutritional factors,and the competition between its demand as human food and as animal feed.

Peanut proteins:Extraction,modifications,and applications:A comprehensive review

As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate,making them an appealing protein source in food products and a promising alternative to animal protein.In this paper,the recent works on the extraction method,modification method,and application of peanut proteins were reviewed.Both advantages and disadvantages of current extraction and modification were discussed.Recently updated information about peanut protein research was summarized.Based on these,the prospection of peanut proteins research was presented,which may be instructive for future research in this field.Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.

汉麻蛋白与EGCG复合物的制备及应用

为探究没食子酸酯(EGCG)对汉麻蛋白(HPI)功能特性与抗氧化活性的影响,通过单因素正交试验确定HPI-EGCG复合物的最佳制备条件,研究其功能特性和抗氧化能力,并评估其在植物蛋白饮料中的应用潜力。结果表明,在pH值为8,温度为60 ℃和盐浓度为0.2 mol/L的条件下,得到HPI-EGCG复合物最佳溶解度(53.87±0.42)%。与单独的HPI相比,HPI-EGCG复合物的乳化性、乳化稳定性、DPPH和ABTS自由基清除率分别提高110.38%,82.73%,59.44%,30.60%。在植物蛋白饮料的应用中,HPI-EGCG复合物表现出比大豆分离蛋白更好的离心沉淀率和稳定系数,在感官评价中获得较高评分。研究为HPI-EGCG的相关研究提供理论依据,拓展HPI和EGCG在食品工业中应用范围。

红茶-花生蛋白复合饮品工艺优化及其营养特性研究

以红茶、花生为主要原料,脱脂奶粉、白砂糖为辅料,研制一款营养丰富、口感良好的红茶-花生蛋白复合饮品,并基于感官评分、蛋白质含量、脂肪含量、渗透压等指标研究该复合饮品的最佳工艺条件及营养特性。结果表明:红茶-花生蛋白复合饮品的最佳工艺条件为花生蛋白浆与红茶汁体积比1∶2、脱脂奶粉添加量10%、白砂糖添加量2%,在此条件下,所制备复合饮品的感官评分最高(86分),蛋白质含量为5.51 g/100 g,脂肪含量为5.90 g/100 g,总酚含量为139.04μg/mL,总黄酮含量为258.98μg/mL,脂肪液滴分布均匀且平均粒径(7.54μm)较小,渗透压(336.00 mmol/kg)接近人体血液渗透压,可满足消费者对感官品质和健康饮食的要求。

不同品种榛子加工榛子露适宜性评价

为了靶向利用榛子原料资源,获得更高品质的榛子露产品。从榛子的四大栽培区(北部、中部、南部、干旱及半干旱)收集了共21份榛子样品,按照相同工艺加工成榛子露植物蛋白饮料并测定其感官、理化与营养、加工品质三类指标。结合相关性、主成分分析筛选出榛子露的核心指标5项:b*、可溶性固形物、离心沉淀率、脂肪、蛋白质。层次分析确定核心指标权重依次为:7.198%、10.916%、14.271%、27.657%、39.959%,从而建立榛子露综合品质评价模型。在综合品质得分基础上通过聚类分析实现数据的最优分割。17号(南部安徽辽榛9号)以0.92综合得分排序第一,北部栽培区的辽榛3号表现较佳,推荐加工榛子露,干旱栽培区的榛子表现欠佳,可做其它榛子深加工产品的考虑。上述结果可以为后续企业生产榛子露时,在榛子原料品种选择和榛树选育上提供理论参考。

欧李仁植物蛋白饮料的研制及其营养特性分析

以欧李仁为原料制备植物蛋白饮料,并评价其营养特性。在单因素试验的基础上,采用正交试验确定欧李仁植物蛋白饮料的最佳配方为:料液比1∶20(g/mL),蔗糖添加量4%,蔗糖脂肪酸酯添加量0.06%,黄原胶添加量0.10%。采用该配方制作的饮料中含14种氨基酸,总量为0.955 mg/mL,其中6种为人体必需氨基酸(苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸),总量为0.336 mg/mL,占氨基酸总量的35.18%。同时,含有亚油酸、油酸、棕榈酸、二十碳五烯酸(EPA)、硬脂酸、十三烷酸、二十二碳二烯酸7种脂肪酸,其中油酸和亚油酸含量较高,分别为59.80 mg/100 g和66.40 mg/100 g。采用上述配方研制的饮料产品呈乳白色,香味浓郁,稳定性好,具有较高的营养价值和保健功能。

双蛋白奶发酵乳饮料制备工艺研究

以混合蛋白粉、乳粉、白砂糖为原料,研制双蛋白奶发酵乳饮料。在单因素试验基础上采用L_(9)(3^(4))正交试验研究大豆-乳清蛋白比例、乳粉添加量、白砂糖添加量对双蛋白奶发酵乳饮料感官品质的影响,得到最佳配比的双蛋白奶发酵乳饮料配方。以感官评价为主要评价指标优化双蛋白奶发酵乳饮料配方参数,最终确定双蛋白奶发酵乳饮料的最佳配方为乳清蛋白与大豆蛋白配比5∶1,乳粉添加量13%,白砂糖添加量6%,在此配方下,双蛋白奶发酵乳饮料的感官评价为92分,具有质地细腻、营养丰富、口感良好的特点。为双蛋白奶发酵乳饮料新品种的研发提供理论依据,商品化开发价值较好。

Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underuti-lized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-ther-mal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.

基于模拟酶切的大豆7S球蛋白酶解改性探究

为高效筛选适用于改善大豆7S球蛋白酸溶特性的蛋白酶,该文利用PeptideCutter软件对7S进行模拟酶切,然后采用Compute pI/M_(w)软件预测生成肽段的等电点(isoelectric point,pI),从中挑选pI>pH 6.0或pI<pH 3.0的肽段建立肽库,结果发现在39种选定蛋白酶中能得到20个以上目标肽段的蛋白酶依次分别是蛋白酶K、胃蛋白酶、嗜热菌蛋白酶、胰凝乳蛋白酶和胰蛋白酶。实验验证表明,上述5种优势酶都可不同程度提高7S在pH 3.0~4.5下的蛋白溶解度(protein solubility,PS),其中蛋白酶K表现最佳,其制备的7S酶解产物的PS在pH 3.0~5.0下约为81%。进行电泳和Zeta电位分析发现与模拟酶切预测结果一致,5种优势酶可将7S中α′、α和β亚基完全降解成小分子肽,所得7S酶解产物等电点与对照7S相比向酸性方向偏移。但由于7S酶解过程的复杂性,当不同蛋白酶模拟酶切所得目标肽段数量相差不大时,预测结果不够准确。采用Turbiscan稳定性分析仪测定发现7S经蛋白酶K酶解改性后在酸橙汁(pH 3.86)中不易引起絮凝沉淀。该研究表明基于计算机模拟酶切指导7S酶解改性可大大提高水解用酶的筛选效率,所制备的7S酶解产物具有良好的酸溶特性,在酸性饮料中有应用前景。

糙米植物蛋白饮料的研制

以糙米粉、菜籽油和豌豆蛋白为原料,经酶解、配料和超高温瞬时灭菌(UHT)制成。通过双酶解正交实验、稳定性分析实验和感官评价研究酶解工艺和产品配方。结果表明,最佳配方为:糙米粉添加量12.00%、菜籽油添加量2.50%、豌豆蛋白添加量2.50%、α-淀粉酶添加量0.072%、葡糖淀粉酶添加量0.120%、结冷胶添加量0.028%、磷酸三钙添加量0.160%、磷酸氢二钾添加量0.140%。最佳酶解条件:酶解温度60℃、酶解时间80 min,此时产品口感、风味和稳定性最好,可通过管式UHT批量生产,终产品蛋白质含量2.90%,脂肪含量2.50%,葡萄糖当量浓度即DE值(以湿基计)6.99%。

豌豆蛋白对巴旦木饮料贮藏稳定性的影响及其机理探究

该研究制备了不同改性处理的豌豆蛋白(pea protein isolate,PPI),研究其对巴旦木饮料贮藏稳定性的影响,并初步探究了其中的机理。结果显示,与未改性PPI相比,改性PPI对饮料贮藏稳定性改善较为明显,且挤压联合磷酸化处理豌豆蛋白(extruded co-phosphorylated pea protein isolate,EPPPI)对饮料的改善作用接近酪蛋白酸钠(sodium caseinate,SC)。添加EPPPI后,饮料界面蛋白吸附率增加45.80%,液滴间静电排斥力增大8.41%,粒径减小37.13%,离心沉淀率降低22.66%,饮料稳定性改善。贮藏实验和微观形态结果表明,EPPPI制备的饮料粒径分布均匀,在贮藏期间稳定性良好,聚结程度低,与将SC作为乳化剂制备的饮料相似。研究结果表明,EPPPI具有替代SC作为乳化剂应用在市售巴旦木饮料中的可能性。

金枪鱼红肉抗氧化肽制备及功能性肽饮料配方优化

目的制备金枪鱼红肉抗氧化肽,并以此抗氧化肽为原料开发一款功能性肽饮料。方法以金枪鱼红肉为原料,选用复合蛋白酶、碱性蛋白酶、中性蛋白酶、风味蛋白酶和胰蛋白酶5种蛋白酶对其进行水解,以水解度为指标筛选适合的蛋白酶,对水解度最高的酶解产物进行抗氧化活性分析,并使用还原糖、柠檬酸、乙基麦芽酚、β-环状糊精对金枪鱼酶解液进行风味调配,并通过正交优化其配方。结果复合蛋白酶酶解物的水解度最高为16.73%,酶解液具有良好的抗氧化活性。通过正交实验获得的金枪鱼肽饮料最佳配方为还原糖添加量10%、柠檬酸添加量0.6%、β-环状糊精添加量0.5 mg/mL、乙基麦芽酚添加量0.06%,该饮料理化指标和微生物指标符合国家标准,饮料总氨基酸含量为5.264 g/100 g,必需氨基酸/总氨基酸和必需氨基酸/非必需氨基酸均接近蛋白质理想模式,抗氧化氨基酸占总氨基酸含量的50.03%,表明产品具有良好的抗氧化能力。结论本研究通过复合蛋白酶酶解获得了金枪鱼红肉抗氧化肽,并以此为原料开发了一款抗氧化功能肽饮料,可为金枪鱼红肉功能肽的制备及功能肽产品的开发提供参考。

不同前处理方式对花生蛋白乳饮料的影响

为探究不同前处理方式对花生蛋白乳饮料的影响,选用干花生、未处理花生、浸泡后发芽1mm~4mm的花生、浸泡后发芽5mm~7mm的花生、常温水浸泡后的花生、沸水煮后的花生6种经不同方式处理的花生为原料制作花生蛋白乳饮料。以感官评分为指标,研究花生和水的不同比例对其稳定性的影响以及不同前处理方式对花生蛋白乳饮料感官指标和蛋白质含量的影响。结果表明,当花生与水的比例为160∶1000(g/mL)时,样品的稳定性最好,感官评分最高。花生浸泡后发芽1mm~4mm制得的花生蛋白乳饮料评分最高且蛋白质含量最高,为1.10g/100mL,较传统的干花生及浸泡花生更优。采用本前处理方式制备的花生蛋白乳饮料呈乳白色,口感细腻,稳定性好且蛋白质含量较高,达到国家标准。

药食同源欧李与核桃植物蛋白饮料研制

以欧李仁中核桃仁作为原料,进行单因素试验、正交试验,制备了一款具有欧李风味的植物蛋白饮料,并对该复合型植物蛋白饮料所要用到的原辅料添加量进行了研究,确定了相对较优的生产工艺及配方。结果表明,饮料总体积500 mL,欧李仁粉用量22.5 g,核桃仁粉用量17.5 g,绵白糖用量50.0 g,豆奶用量110 mL。采用此配方生产所得的饮料状态均一,外观色泽较白,口感纯正,具有独特的欧李仁风味,营养价值丰富,可以发挥欧李药食同源的保健功能。

欧李核桃复合植物蛋白饮料质量研究

基于前期试验结果对已确定的最佳欧李核桃植物蛋白饮料配比进行质量研究。采用热乙醇指示剂滴定法、感官评价、化学法、菌落计数法,考查欧李核桃植物蛋白饮料的抗氧化性能、感官指标、常规理化指标。结果表明,欧李核桃植物蛋白饮料油脂酸价均值为0.558 mg/g,色泽、滋味、气味、组织状态、杂质4个方面感官评分分别为82.0,85.5,82.5,78.0分,加速氧化试验第36天酸价达到0.932 mg/g,过氧化值为2.035 mmol/kg,常规理化微生物指标(可溶性固形物为8.3 g/100 g,蛋白质含量为0.9%,脂肪含量1.4%;菌落总数、大肠杆菌数,均为0)均符合国家标准。欧李核桃植物蛋白饮料口感良好、符合国家标准,在36 d加速氧化试验与豆奶饮料相比酸价、过氧化值更低,表明欧李核桃植物蛋白饮料的抗氧化性更优,欧李核桃植物蛋白饮料具有商业开发优势。

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Soy(Glycine max)and oats(Avena sativa)are plant sources used in milk-alternative beverages.However,protein and lipid constituents of these food matrices can undergo alterations during the storage.In this work,a commercial formulation of soy and oat-based beverages were comparatively evaluated.During the 12 months of shelf life and two following months,their phenolic content,antioxidant capacity,lipid peroxidation,protein carbonyl formation and protein breakdown were assessed.Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months.Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level,however,due to the different content of unsaturated fats,when lipid peroxidation was stimulated,soy exhibited a major peroxidizability with respect to oat beverage.Oxidative alteration of proteins,estimated as carbonyl group formation,presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months.Finally,soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life,while oat did not show significant changes in protein fragmentation.In conclusion,both soy and oat beverages resulted oxidatively stable throughout their storage.We suggest that phytochemicals might guarantee the oxidative stability of the product,possibly in combination with antioxidant bioactive peptides,which already have well-known benefits on human health.

蚕蛹蛋白饮料的研制

研究了新鲜蚕蛹经漂烫、水解、调配、均质等工序制成蛋白饮料的工艺条件 ,消除了蚕蛹蛋白的褐变和凝沉现象。由此制成的饮料具有风味独特、口感柔和细腻、营养丰富等特点和一定的药用价值 ,是一种具有保健功能的新型饮料。

花生蛋白饮料加工技术研究

研究花生蛋白饮料的生产工艺,结果表明原辅料配比为12%花生浆(由花生仁和水按1:10的质量比研磨成,具体见工艺)和6%蔗糖。采用0.03%黄原胶、0.05%卡拉胶、0.10%蔗糖脂肪酸酯和0.10%分子蒸馏单甘酯组成的复合稳定剂可获得理想的稳定效果。在25MPa、30℃条件下均质,可使产品细腻、口感滑爽。