Application of high-pressure homogenization-enzymatic coupling in improving plant protein digestibility

Abstract

The present invention relates to a processing method for improving the in vitro digestibility of plant proteins, belonging to the field of food processing. The method adopts a coupled strategy of “high-pressure homogenization physical deconstruction + protease biological hydrolysis” to loosen the secondary structure of proteins, reduce molecular weight and expose enzyme cleavage sites. Using soybean protein, pea protein, oat protein and walnut protein as raw materials, the invention first uses high-pressure homogenization equipment to break protein aggregates, reduce particle size and increase the exposure of charged groups; then adopts alkaline protease for hydrolysis, ultimately significantly improving the digestibility of plant proteins. Studies have shown that compared with single physical processing or single enzymatic hydrolysis, the coupled method may increase the in vitro digestibility of plant proteins.