School of Science, RMIT University, Melbourne, Vic 3028, Australia.
Nu-Mega Ingredients Pty Ltd, Brisbane, Qld 4109, Australia.
Food Chem. 2019 Sep 30;293:463-471. doi: 10.1016/j.foodchem.2019.04.123. Epub 2019 May 2.
Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was evaluated. The extent of covalent reaction and the physicochemical characteristics of flaxseed protein isolate-phenolic adducts were found to depend on the structure of the phenolic compounds. The decrease in free amino, thiol and tryptophan groups and increase in molecular weight were different. Crosslinks were found in flaxseed protein isolate-hydroxytyrosol adducts while ferulic acid and flaxseed polyphenols were unable to crosslink flaxseed proteins. The thermal stability and antioxidative capacity of the adducts were higher than those of flaxseed protein isolate. The structural conformation and hydrophobicity of the adducts were also found to depend on the nature of phenolic compounds. These adducts can be used in food formulations as natural antioxidants, emulsifiers and encapsulating shell materials.
研究了在碱性条件下和有氧存在的情况下，通过包括亚麻籽多酚、阿魏酸和羟基酪醇在内的酚类化合物对亚麻籽蛋白分离物的共价修饰。评估了加合物的结构和功能。发现共价反应的程度和亚麻籽蛋白分离物-酚类加合物的物理化学特性取决于酚类化合物的结构。游离氨基、巯基和色氨酸基团的减少以及分子量的增加情况各不相同。在亚麻籽蛋白分离物-羟基酪醇加合物中发现了交联，而阿魏酸和亚麻籽多酚则不能使亚麻籽蛋白交联。加合物的热稳定性和抗氧化能力高于亚麻籽蛋白分离物。加合物的结构构象和疏水性也取决于酚类化合物的性质。这些加合物可用作食品配方中的天然抗氧化剂、乳化剂和包封壳材料。
