Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.

沙棘是一种未经开发的农作物，与其他可食用的块根和块茎相比，它富含蛋白质。这些蛋白质不是醇溶蛋白，因此Ahipa代表了无麸质食品的一种有趣的新成分来源。在这项工作中，提取了阿希帕蛋白（AP）并对其进行部分表征，以寻求将其用作食品成分。评价了超声处理对蛋白质提取效率的影响。AP的大小，氨基酸组成，表面疏水性，固有荧光，FTIR光谱，溶解度以及热和乳化特性对其进行了表征。无论使用超声波是什么，都可以使用PBS或水有效地从植物组织中去除AP，但不易通过沉淀回收。该蛋白质级分由大小为9至30 kDa的小蛋白质组成，并且具有高极性。AP产生的天门冬氨酸特别丰富（占总氨基酸含量的59％），可以将其分类为富含Asp的蛋白质。在ATR-FTIR光谱中证明了其酸性基团含量的升高。酰胺I带解卷积以及低表面疏水性和变性焓表明这些蛋白质主要是无序结构。当浓度从0.1％增至1％时，AP的乳化性能增强（酰胺I带解卷积以及低表面疏水性和变性焓表明这些蛋白质主要是无序结构。当浓度从0.1％增加到1％时，AP的乳化性能增强（酰胺I带解卷积以及低表面疏水性和变性焓表明这些蛋白质主要是无序结构。当浓度从0.1％增加到1％时，AP的乳化性能增强（w / v），但结果低于大豆蛋白。高极性，小尺寸和低等电点使AP特别适用于酸性食品基质。