Plant phenolic acids are good sources of antioxidants and sinapic acid(SA)is one of them that can be applied in protein-based food system.However,little research is available regarding interactions between almond prot...Plant phenolic acids are good sources of antioxidants and sinapic acid(SA)is one of them that can be applied in protein-based food system.However,little research is available regarding interactions between almond protein(AP)and SA.In this study,structure-affinity interaction between SA and AP,structure and antioxidant activity of proteins were investigated.Different mathematical models showed that Ka of binding SA and AP were 3.27×10^4 L/mol and 3.08×10^4 L/mol.CD(Circular dichroism)spectroscopy and FT-IR(Fourier transform infrared)spectroscopy showed that the amount of random coil andα-helix decreased whileβ-sheet increased in AP-SA complex.In combination,the interaction model of AP-SA complex was static quenching and attributed to hydrophobic interaction.Further,AP-SA complex exerted better DPPH radical scavenging ability(36.97±0.78%),ABTS+radical scavenging ability(47.26±0.45%),and higher ORAC value(2.41±0.23 M trolox/g)compared to AP.In the further,SA can be applied in protein matrix to improve film stability,gel strength and restraining fat oxidation degradation.展开更多
该研究制备了不同改性处理的豌豆蛋白(pea protein isolate,PPI),研究其对巴旦木饮料贮藏稳定性的影响,并初步探究了其中的机理。结果显示,与未改性PPI相比,改性PPI对饮料贮藏稳定性改善较为明显,且挤压联合磷酸化处理豌豆蛋白(extruded...该研究制备了不同改性处理的豌豆蛋白(pea protein isolate,PPI),研究其对巴旦木饮料贮藏稳定性的影响,并初步探究了其中的机理。结果显示,与未改性PPI相比,改性PPI对饮料贮藏稳定性改善较为明显,且挤压联合磷酸化处理豌豆蛋白(extruded co-phosphorylated pea protein isolate,EPPPI)对饮料的改善作用接近酪蛋白酸钠(sodium caseinate,SC)。添加EPPPI后,饮料界面蛋白吸附率增加45.80%,液滴间静电排斥力增大8.41%,粒径减小37.13%,离心沉淀率降低22.66%,饮料稳定性改善。贮藏实验和微观形态结果表明,EPPPI制备的饮料粒径分布均匀,在贮藏期间稳定性良好,聚结程度低,与将SC作为乳化剂制备的饮料相似。研究结果表明,EPPPI具有替代SC作为乳化剂应用在市售巴旦木饮料中的可能性。展开更多
基金supported by the National Key Research and Development Program of China (2016YFD0401401)The Technological innovation project of Hubei Province (2017ABA142)+2 种基金The Science and Technology Plan Project of Tibet Autonomous Region (XZ201901NA04)The Science and Technology Plan Project of Hunan Science (2017NK2212)The Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2016-OCRI)
文摘Plant phenolic acids are good sources of antioxidants and sinapic acid(SA)is one of them that can be applied in protein-based food system.However,little research is available regarding interactions between almond protein(AP)and SA.In this study,structure-affinity interaction between SA and AP,structure and antioxidant activity of proteins were investigated.Different mathematical models showed that Ka of binding SA and AP were 3.27×10^4 L/mol and 3.08×10^4 L/mol.CD(Circular dichroism)spectroscopy and FT-IR(Fourier transform infrared)spectroscopy showed that the amount of random coil andα-helix decreased whileβ-sheet increased in AP-SA complex.In combination,the interaction model of AP-SA complex was static quenching and attributed to hydrophobic interaction.Further,AP-SA complex exerted better DPPH radical scavenging ability(36.97±0.78%),ABTS+radical scavenging ability(47.26±0.45%),and higher ORAC value(2.41±0.23 M trolox/g)compared to AP.In the further,SA can be applied in protein matrix to improve film stability,gel strength and restraining fat oxidation degradation.
文摘该研究制备了不同改性处理的豌豆蛋白(pea protein isolate,PPI),研究其对巴旦木饮料贮藏稳定性的影响,并初步探究了其中的机理。结果显示,与未改性PPI相比,改性PPI对饮料贮藏稳定性改善较为明显,且挤压联合磷酸化处理豌豆蛋白(extruded co-phosphorylated pea protein isolate,EPPPI)对饮料的改善作用接近酪蛋白酸钠(sodium caseinate,SC)。添加EPPPI后,饮料界面蛋白吸附率增加45.80%,液滴间静电排斥力增大8.41%,粒径减小37.13%,离心沉淀率降低22.66%,饮料稳定性改善。贮藏实验和微观形态结果表明,EPPPI制备的饮料粒径分布均匀,在贮藏期间稳定性良好,聚结程度低,与将SC作为乳化剂制备的饮料相似。研究结果表明,EPPPI具有替代SC作为乳化剂应用在市售巴旦木饮料中的可能性。
文摘目的研究苦杏仁蛋白加工特性,为其应用提供理论依据。方法采用单因素变量法测定p H值、温度、氯化钠浓度、蛋白质浓度等因素对杏仁蛋白加工特性的影响。结果在蛋白等电点附近时,杏仁蛋白的持水性、起泡性、乳化性及乳化稳定性均最差;在25~35℃范围内,提高温度可促进杏仁蛋白各项功能特性的提高,但超出55℃后,各项功能特性降低;低浓度的氯化钠可促进蛋白质起泡性及泡沫稳定性、乳化性及乳化稳定性的提高,高浓度氯化钠(0.8 mol/L)对蛋白功能特性提高具有抑制作用;蛋白质的起泡性及泡沫稳定性、乳化性及乳化稳定性随其浓度增加略有升高。结论 p H值、温度、氯化钠浓度、蛋白质浓度等因素对蛋白特性影响显著,在将杏仁蛋白应用于食品中时应考虑这些因素的影响。
