美拉德反应对核桃分离蛋白理化性质和功能特性的影响。
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate.
作者信息
Ullah Sahibzada Fahim, Khan Nasir Mehmood, Ali Farman, Ahmad Shujaat, Khan Zia Ullah, Rehman Noor, Jan Abdul Khaliq, Muhammad Nawshad
机构信息
1Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Dir Upper, Pakistan.
2Department of Agriculture, Shaheed Benazir Bhutto University, Sheringal, Dir Upper, Pakistan.
出版信息
Food Sci Biotechnol. 2019 Mar 5;28(5):1391-1399. doi: 10.1007/s10068-019-00590-z. eCollection 2019 Oct.
In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S-H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (< 0.05) in hydrophobicity values (H) and increase (< 0.05) in emulsifying activity/emulsifying stability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopy of emulsions while an increase in the interfacial protein concentration was obtained for MRPs. These results suggest that MR is useful in improving the utilization of this protein in food product development.
在本研究中，采用葡萄糖的美拉德反应（MR）来改善核桃分离蛋白（WNPI）的物理化学和功能特性。在95℃下分别加热葡萄糖0小时（MRP0）、1小时（MRP1）、2小时（MRP2）和3小时（MRP3）制备美拉德反应产物（MRPs）。红外光谱显示，MRP3中葡萄糖完全混合，酰胺和S-H官能团减少。扫描电子显微镜表明MRP3的形态发生了变化，其还表现出良好的抗氧化作用。观察到MRPs的疏水性值（H）显著降低（<0.05），乳化活性/乳化稳定性指数值显著增加（<0.05）。在乳液显微镜观察中观察到液滴分布均匀，同时MRPs的界面蛋白浓度增加。这些结果表明，美拉德反应有助于在食品开发中提高这种蛋白质的利用率。
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