酚类提取物的共价修饰改善了樟科植物种子蛋白分离物的结构性质和抗氧化活性。
Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China.
出版信息
Food Chem. 2021 Aug 1;352:129377. doi: 10.1016/j.foodchem.2021.129377. Epub 2021 Feb 23.
In this study, protein isolate (PI) and purified phenolic extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of covalent modification of PI by PPE at different concentrations (1, 2, 3, 4 and 5%, w/w) were investigated with respect to structural properties and antioxidant activities of protein. Fifteen bioactive compounds in PPE were tentatively identified by UPLC-ESI-MS. With the increase of PPE concentration, the turbidity, covalent binding rate, phenolic content and color intensity of the PI-PPE complexes were gradually increased. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analysis showed that the secondary and tertiary structures of the complexes were changed and became greater order than PI. Furthermore, the complexes exhibited stronger thermal stability and antioxidant activities than those of PI. These results suggested that the protein-phenolic covalent complexes obtained from CCSK may have great potential to be used in food formulations as functional ingredients.
在这项研究中，从樟科种子仁中提取出蛋白质分离物（PI）和纯化的酚类提取物（PPE）。研究了不同浓度（1%、2%、3%、4%和 5%，w/w）的 PPE 对 PI 的共价修饰对蛋白质结构特性和抗氧化活性的影响。通过 UPLC-ESI-MS 对 PPE 中的 15 种生物活性化合物进行了初步鉴定。随着 PPE 浓度的增加，PI-PPE 复合物的浊度、共价结合率、酚含量和颜色强度逐渐增加。傅里叶变换红外光谱和圆二色光谱分析表明，复合物的二级和三级结构发生了变化，变得比 PI 更有序。此外，复合物表现出比 PI 更强的热稳定性和抗氧化活性。这些结果表明，从 CCSK 获得的蛋白质-酚类共价复合物可能具有很大的潜力，可作为功能性成分应用于食品配方中。
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