牛奶乳清蛋白、酪蛋白对巴西莓多酚的保护作用及其互作机制研究

Study on Protective Effects of Milk Whey Protein and Casein on Açaí Berry Polyphenols and Their Interaction Mechanism

巴西莓富含多酚,常开发成饮料,但加工过程中的灭菌、灭酶处理会破坏其营养价值。本研究制备巴西莓多酚,分析牛奶乳清蛋白、酪蛋白对其热处理后抗氧化活性影响并解析其互作机制。结果表明,牛奶乳清蛋白、酪蛋白可较好地保护热处理对巴西莓多酚抗氧化活性的破坏;且巴西莓多酚可通过静电相互作用、氢键、疏水作用力与乳清蛋白、酪蛋白发生相互作用改变蛋白结构并与蛋白质紧密结合,从而避免热对其结构的破坏。该结果为巴西莓饮品的开发提供了理论基础。

Açaí berries are rich in polyphenols and are usually used as beverages,but its nutritional value is destroyed by sterilization and enzyme deactivation during processing.In this study,Açaí polyphenols were prepared,and the effects of milk whey protein and casein on the antioxidant activity of Açaí polyphenols after heat treatment were analyzed.The results showed that milk whey protein and casein could better protect the destruction of antioxidant activity of Açaí polyphenols by heat treatment.In addition,Açaí berry polyphenols can interact with whey protein and casein through electrostatic interaction,hydrogen bond,and hydrophobic interaction.They changed protein structure and bound closely with protein,so as to avoid the destruction of structure by heat.The results provided a theoretical basis for the development of Açaíberry drink.