Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

被引：43

作者：

Benhammouche, Tassadit ^{[1
,2
]}

Melo, Armindo ^{[3
,4
]}

Martins, Zita ^{[2
]}

Faria, Miguel A. ^{[2
]}

Pinho, Susana C. M. ^{[2
,5
]}

Ferreira, Isabel M. L. P. V. O. ^{[2
]}

Zaidi, Farid ^{[1
]}

机构：

[1] Univ Bejaia, Fac Sci Nat & Vie, Dept Sci Alimentaires, Bejaia, Algeria

[2] Univ Porto, Dept Chem Sci Food Sci Lab & Hydrol, LAQV REQUIMTE, Fac Pharm, Porto, Portugal

[3] Natl Inst Hlth Dr Ricardo Jorge, Dept Environm Hlth, Rua Alexandre Herculano 321, P-4000055 Porto, Portugal

[4] Univ Porto, LAQV REQUIMTE, Porto, Portugal

[5] Univ Porto, Inst Biomed Sci Abel Salazar, LAQV, REQUIMTE, Porto, Portugal

来源：

FOOD CHEMISTRY | 2021年 / 348卷

关键词：

Moringa oleifera defatted leaves; RSM; Protein concentrate; Amino acids; Protein quality; FUNCTIONAL-PROPERTIES; EXTRACTION; FOOD; YIELD; SEED; NUTRIENT; ACID; RAW;

D O I：

10.1016/j.foodchem.2020.128858

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (degrees C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.

引用

页数：8

共 41 条

[11] Nutritional value of proteins from different food sources. A review [J].

Friedman, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (01) :6-29

[12] Possible juvenile-related proteins in olive tree tissues [J].

Garcia, JL ;

Avidan, N ;

Troncoso, A ;

Sarmiento, R ;

Lavee, S .

SCIENTIA HORTICULTURAE, 2000, 85 (04) :271-284

[13] Nutrient and antinutrient contents in raw and cooked young leaves and immature pods of Moringa oleifera, Lam [J].

Gidamis, AB ;

Panga, JT ;

Sarwatt, SV ;

Chove, BE ;

Shayo, NB .

ECOLOGY OF FOOD AND NUTRITION, 2003, 42 (06) :399-411

[14] Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds [J].

Gorguc, Ahmet ;

Bircan, Cavit ;

Yilmaz, Fatih Mehmet .

FOOD CHEMISTRY, 2019, 283 :637-645

[15] Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology [J].

Guan, Xiao ;

Yao, Huiyuan .

FOOD CHEMISTRY, 2008, 106 (01) :345-351

[16]

Horwitz W., 2002, Official methods of analysis of AOAC international

[17] Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour [J].

Ijarotimi, Oluwole S. ;

Adeoti, Oluwole A. ;

Ariyo, Oluwaseun .

FOOD SCIENCE & NUTRITION, 2013, 1 (06) :452-463

[18] Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.) [J].

Mao, Xiaoying ;

Hua, Yufei .

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2012, 13 (02) :1561-1581

[19] The low-methionine content of vegan diets may make methionine restriction feasible as a life extension strategy [J].

McCarty, Mark F. ;

Barroso-Aranda, Jorge ;

Contreras, Francisco .

MEDICAL HYPOTHESES, 2009, 72 (02) :125-128

[20] A standardised static in vitro digestion method suitable for food - an international consensus [J].

Minekus, M. ;

Alminger, M. ;

Alvito, P. ;

Ballance, S. ;

Bohn, T. ;

Bourlieu, C. ;

Carriere, F. ;

Boutrou, R. ;

Corredig, M. ;

Dupont, D. ;

Dufour, C. ;

Egger, L. ;

Golding, M. ;

Karakaya, S. ;

Kirkhus, B. ;

Le Feunteun, S. ;

Lesmes, U. ;

Macierzanka, A. ;

Mackie, A. ;

Marze, S. ;

McClements, D. J. ;

Menard, O. ;

Recio, I. ;

Santos, C. N. ;

Singh, R. P. ;

Vegarud, G. E. ;

Wickham, M. S. J. ;

Weitschies, W. ;

Brodkorb, A. .

FOOD & FUNCTION, 2014, 5 (06) :1113-1124

← 1 2 3 4 5 →