文献类型：期刊文献

中文题名：pH 循环法制备豌豆-草鱼双蛋白及营养特性分析

英文题名：Preparation and Nutritional Characterization of Pea–Grass Carp Dual-Protein by pH Cycling Method

作者：Zhou, Xiaohu[1,2,3,4]; Xie, Xin[2]; Diao, Xinrui[2]; Chen, Jie[2]; Zhao, Liangzhong[2]; Chen, Hao[2]; Li, Yang[1,3]; Lü, Ping[1,3]; Li, Bin[1,3]; Liu, Shucheng[4]

机构：[1] College of Food Science, Northeast Agricultural University, Harbin, 150030, China; [2] College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang, 422000, China; [3] Zhejiang Daoji Agricultural Science and Technology Development Co., Ltd., Jiaxing, 314000, China; [4] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524000, China

年份：2026

卷号：47

期号：12

起止页码：147

外文期刊名：Science and Technology of Food Industry

收录：EI(收录号：20262520963803)

语种：中文

外文关键词：Alkalinity - Amino acids - Cobalt - Medicinal chemistry - Nutrition - Particle size analysis - Physicochemical properties - Precipitation (chemical) - Proteins - Zeta potential

外文摘要：To obtain high quality co-precipitated dual proteins with desirable functional properties and enhanced nutritional value, this study systematically evaluated the effects of varying dissolution pH levels (2.0, 3.0, 9.0, 10.0, and 11.0) on the nutritional and physicochemical properties of pea-grass carp dual protein (Co). Parameters including optimal precipitation pH, proximate composition, particle size, Zeta potential, protein subunit composition, amino acid profile, and digestibility were analyzed. Results indicated that the optimal precipitation pH for Co was 5.0. All Co samples prepared by the pH cycling method were identified as high-quality proteins, containing major heterologous protein subunits and a full spectrum of amino acids, with methionine content significantly higher than that of pea protein alone. Physicochemical analyses revealed that alkaline-processed Co samples (Co9, Co10, and Co11) exhibited higher α-helix and lower β-sheet ratios compared to acid-processed ones (Co2, Co3). SDS-PAGE results demonstrated that the alkaline method facilitated the enrichment of readily digestible protein fractions. Alkaline-processed Co also showed smaller particle sizes and higher absolute Zeta potential values. Nutritional profiling indicated that Co10 had a crude protein content of 86.98%, an essential-to-total amino acid ratio of 40%, and in vitro protein digestibility and corrected amino acid score of 86.16% and 1.04, respectively. These attributes support the commercial potential of Co10. In conclusion, the alkaline pH cycling method represents a promising approach for preparing pea–grass carp dual protein with superior nutritional benefits. ? The Author(s) 2026.