期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 1, 页码 302-311出版社
WILEY
DOI: 10.1111/ijfs.14632
关键词
Alternative protein; improved protein solubility and digestibility; rubisco; red clover; white clover; sulphite
资金
- Biobase Green Protein project - Aarhus University
- Danish Ministry of Food, Agriculture and Fisheries
Sulphite inhibited oxidative enzymes and increased the quality of protein extracted from white clover and red clover.
New alternative protein sources are needed. Clover grasses as white clover (WC) and red clover (RC) may provide a novel protein source to achieve high-quality food protein. To prevent protein oxidation, endogenous oxidative enzymes as polyphenol oxidase (PPO) and peroxidases were inhibited with sulphite. RC showed higher PPO activity than WC. Low sulphite inhibited the PPO activity in both species, but browning still occurred in RC. Sulphite did not affect the polyphenol (PP) content in WC, rather suggesting peroxidase than PPO activity. In RC juice, the PP content increased in a dose-dependent manner with increasing sulphite. High sulphite impaired browning and increased the content of soluble rubisco in RC, mainly by increasing the content of native rubisco.In vitrodigestibility of RC protein increased with increasing sulphite. In conclusion, sulphite inhibited oxidative enzymes and increased the quality of protein extracted from WC and RC.
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