汉麻蛋白与EGCG复合物的制备及应用

The preparation and application of hemp protein and EGCG complex

为探究没食子酸酯(EGCG)对汉麻蛋白(HPI)功能特性与抗氧化活性的影响,通过单因素正交试验确定HPI-EGCG复合物的最佳制备条件,研究其功能特性和抗氧化能力,并评估其在植物蛋白饮料中的应用潜力。结果表明,在pH值为8,温度为60 ℃和盐浓度为0.2 mol/L的条件下,得到HPI-EGCG复合物最佳溶解度(53.87±0.42)%。与单独的HPI相比,HPI-EGCG复合物的乳化性、乳化稳定性、DPPH和ABTS自由基清除率分别提高110.38%,82.73%,59.44%,30.60%。在植物蛋白饮料的应用中,HPI-EGCG复合物表现出比大豆分离蛋白更好的离心沉淀率和稳定系数,在感官评价中获得较高评分。研究为HPI-EGCG的相关研究提供理论依据,拓展HPI和EGCG在食品工业中应用范围。

In order to investigate the effects of epigallocatechin gallate(EGCG)on hemp protein isolate(HPI)functional properties and antioxidant activity,optimal preparation conditions for HPI-EGCG complexes were determined through single-factor orthogonal experiments.The complexes’functional properties,antioxidant capacity,and potential application in plant protein beverages were evaluated.Results show that the optimal solubility(53.87±0.42%)of HPI-EGCG complexes can be achieved at pH 8,60℃,and 0.2 mol/L salt concentration.Compared to HPI alone,HPI-EGCG complexes exhibit improvements in emulsifying capacity,emulsion stability,DPPH and ABTS free radical scavenging rates by 110.38%,82.73%,59.44%,and 30.60%,respectively.In plant protein beverage applications,HPI-EGCG complexes demonstrate superior centrifugal precipitation rates and stability coefficients compared to soy protein isolate,and receive higher sensory evaluation scores.The study provides theoretical basis for related research of HPI-EGCG and expands the applications of HPI and EGCG in the food industry.