Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec H9X 3V9, Canada.
Food Chem. 2014 Mar 1;146:608-13. doi: 10.1016/j.foodchem.2013.09.104. Epub 2013 Sep 24.
This study aimed to investigate the effect of removal of phenolics on physico-chemical properties of protein isolates obtained from flaxseed and soybean. Proteins were isolated (I) from full-fat (F) and defatted (D) soybean (s) and flaxseed (f) using isoelectric precipitation. Free and bound phenolics were removed from the protein isolates. Thermal and gelation properties of protein isolates before and after removal of phenolics were investigated. Protein isolates from defatted soybean after removal of free and bound phenolics were showed a decrease in thermal stability of glycinin. For protein isolate from full-fat soybean, the results showed the removal of free phenolics increase thermal stability of glycinin with increase water holding capacity (WHC) and produce more viscous and less elastic gels as compared to protein isolate after removal of bound phenolics. Removal of free and bound phenolics from flaxseed protein isolates decrease thermal stability, WHC and viscoelastic properties as compared to protein isolate after removal of free phenolics.
本研究旨在探讨去除酚类物质对从亚麻籽和大豆中获得的蛋白质分离物的物理化学性质的影响。使用等电沉淀法从全脂（F）和脱脂（D）大豆（s）和亚麻籽（f）中分离蛋白质（I）。从蛋白质分离物中去除游离和结合的酚类物质。研究了去除酚类物质前后蛋白质分离物的热和凝胶性质。脱脂大豆的蛋白质分离物在去除游离和结合的酚类物质后，表现出甘氨酸的热稳定性降低。对于全脂大豆的蛋白质分离物，结果表明，与去除结合酚类物质后的蛋白质分离物相比，去除游离酚类物质可提高甘氨酸的热稳定性，同时提高保水能力（WHC）并产生更粘稠、弹性更小的凝胶。与去除游离酚类物质后的蛋白质分离物相比，从亚麻籽蛋白质分离物中去除游离和结合的酚类物质会降低其热稳定性、WHC 和粘弹性。
