[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2629":3},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":24,"tags":26,"view_count":31,"doi":32,"paper":33,"created_at":56},2629,"Impact of chemical and enzymatic modification on structural, techno-functional, and rheological properties of Sacha inchi (Plukenetia volubilis L.) press cake flour","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1887911","Sacha inchi ( Plukenetia volubilis L.) press cake is a protein-rich agro-industrial by-product whose functional utilization is constrained by antinutritional factors and suboptimal techno-functional properties. To improve its performance as a protein ingredient, the effect of chemical modification under acidic, neutral, and alkaline conditions (pH 4, 7, and 9) and enzymatic (Protease, Neutrase, and Alcalase) treatments on the composition, protein structure, antinutritional factors, and rheological behavior of the defatted material was evaluated. Protein content ranged from 62 to 75%; protein digestibility increased significantly in enzymatically treated samples (67–69%) relative to the untreated control (18%), confirming that controlled proteolysis enhances enzymatic accessibility during digestion. Extractable phenolic content was highest at pH 7, yet antioxidant activity did not follow a proportional relationship with total phenolic concentration, indicating the contribution of additional matrix components to radical scavenging capacity. Extractable tannin content was lowest under alkaline conditions, whereas extractable phytic acid was highest at pH 9, reflecting treatment-dependent changes in extractability rather than actual removal. Fourier transform infrared analysis revealed a redistribution of secondary structural elements, with an increase in less ordered conformations under alkaline treatment; as this technique is primarily sensitive to secondary structure, modifications at the primary structure level could not be assessed. At pH 4, heat-induced gel formation was inhibited; at pH 7, weak viscoelastic networks formed and lost rigidity over 24 h; and at pH 9, progressive structural reinforcement was observed, with an approximately 200% increase in the storage modulus. Protease treatment produced a comparable consolidation effect, whereas Alcalase generated high initial stiffness followed by time-dependent structural weakening. The results indicate that the functional performance of Sacha inchi press cake is closely related to the balance between controlled denaturation, conformational reorganization, and degree of proteolysis.","印加果（Plukenetia volubilis L.）压榨饼是一种富含蛋白质的农工业副产物，其功能性利用受到抗营养因子和技术功能特性欠佳的制约。为改善其作为蛋白质配料的性能，本研究评估了酸性、中性和碱性条件（pH 4、7和9）下的化学修饰以及酶法（Protease、Neutrase和Alcalase）处理对脱脂原料的组成、蛋白质结构、抗营养因子和流变行为的影响。蛋白质含量范围为62%~75%；酶处理样品的蛋白质消化率（67%~69%）较未处理对照（18%）显著提高，证实受控蛋白质水解可增强消化过程中的酶促可及性。可提取酚类含量在pH 7时最高，但抗氧化活性与总酚浓度并不呈比例关系，表明其他基质组分对自由基清除能力亦有贡献。可提取单宁含量在碱性条件下最低，而可提取植酸在pH 9时最高，反映了处理依赖性的提取率变化而非实际去除。傅里叶变换红外光谱分析揭示了二级结构元素的重新分布，碱性处理下无序构象增加；由于该技术主要对二级结构敏感，一级结构层面的修饰无法评估。在pH 4时，热诱导凝胶形成受到抑制；在pH 7时，形成弱黏弹性网络并在24 h内失去刚性；在pH 9时，观察到结构逐步增强，储能模量增加约200%。Protease处理产生了类似的巩固效应，而Alcalase则产生高初始刚度随后随时间推移结构弱化。结果表明，印加果压榨饼的功能性能与受控变性、构象重排和蛋白质水解程度之间的平衡密切相关。",null,"Frontiers in Sustainable Food Systems","2026-09-15T00:00:00Z","论文",10,false,66,{"impact":17,"substance":18,"depth":19,"authority":20,"freshness":21,"relevant":22,"comment":23},8,20,16,13,9,1,"印加果饼粕蛋白改性的实验研究，方法系统、数据扎实，但属细分领域基础研究，产业影响有限，可作为农产品加工方向的参考资讯。",[25],{"name":10,"url":6},[27,28,29,30],"农产品加工","副产物利用","植物蛋白","食品科技",0,"10.3389\u002Ffsufs.2026.1887911",{"doi":32,"openalex_id":34,"authors":35,"venue":10,"cited_by_count":31,"oa_url":48,"card":49,"direction":53,"ingested_from":55},"W7213247763",[36,38,41,43,45],{"name":37,"orcid":9},"Ruby Aracely Narváez Cadena",{"name":39,"orcid":40},"Diego Fernando Roa-Acosta","https:\u002F\u002Forcid.org\u002F0000-0002-7198-9827",{"name":42,"orcid":9},"Héctor Samuel Villada",{"name":44,"orcid":9},"José Fernando Solanilla",{"name":46,"orcid":47},"Jesus Bravo","https:\u002F\u002Forcid.org\u002F0000-0001-6462-3512","https:\u002F\u002Fwww.frontiersin.org\u002Fjournals\u002Fsustainable-food-systems\u002Farticles\u002F10.3389\u002Ffsufs.2026.1887911\u002Fpdf",{"tldr":50,"method":51,"finding":52,"direction":53,"opportunity":54},"研究化学与酶法改性对印加果压榨饼粕蛋白结构、抗营养因子及流变特性的影响。","采用pH 4\u002F7\u002F9酸碱处理及Protease、Neutrase、Alcalas","酶解使蛋白消化率从18%升至67–69%，碱性条件显著增强凝胶储能模量约200%。","其他","可探索改性饼粕蛋白在植物基食品或可降解包装中的应用，并优化酶解-碱处理协同工艺。","openalex","2026-09-16T23:30:07.897177Z"]