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大孔树脂对菜籽蛋白生产副产物中酚类化合物的识别与捕获及其抗氧化性能的评价。

Identification and Capture of Phenolic Compounds from a Rapeseed Meal Protein Isolate Production Process By-Product by Macroporous Resin and Valorization Their Antioxidant Properties.

机构信息

Laboratoire Réactions et Génie des Procédés, Université de Lorraine, Unité Mixte de Recherche CNRS/Ministère (UMR) 7274, LRGP, F-54500 Vandœuvre-lès-Nancy, France.

Stress, Immunity, Pathogens Laboratory, SIMPA UR7300, Université de Lorraine, F-54000 Nancy, France.

出版信息

Molecules. 2021 Sep 27;26(19):5853. doi: 10.3390/molecules26195853.

DOI:10.3390/molecules26195853
PMID:34641397
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8512146/
Abstract

In this study, phenolic compounds from an aqueous protein by-product from rapeseed meal (RSM) were identified by HPLC-DAD and HPLC-ESI-MS, including sinapine, sinapic acid, sinapoyl glucose, and 1,2-di-sinapoyl gentibiose. The main phenolic compound in this by-product was sinapine. We also performed acid hydrolysis to convert sinapine, and sinapic acid derivatives present in the permeate, to sinapic acid. The adsorption of phenolic compounds was investigated using five macroporous resins, including XAD4, XAD7, XAD16, XAD1180, and HP20. Among them, XAD16 showed the highest total phenolic contents adsorption capacities. The adsorption behavior of phenolic compounds was described by pseudo-second-order and Langmuir models. Moreover, thermodynamics tests demonstrated that the adsorption process of phenolic compounds was exothermic and spontaneous. The highest desorption ratio was obtained with 30% (/) and 70% (/) ethanol for sinapine and sinapic acid, respectively, with a desorption ratio of 63.19 ± 0.03% and 94.68 ± 0.013%. DPPH and ABTS tests revealed that the antioxidant activity of the hydrolyzed fraction was higher than the non-hydrolyzed fraction and higher than the one of vitamin C. Antioxidant tests demonstrated that these phenolic compounds could be used as natural antioxidants, which can be applied in the food industry.

摘要

本研究从菜籽粕（RSM）的水相蛋白副产物中鉴定出了酚类化合物，包括芥子碱、芥子酸、芥子酰葡萄糖和 1,2-二芥子酰基龙胆二糖。该副产物中的主要酚类化合物为芥子碱。我们还进行了酸水解，将芥子碱和透过液中的芥子酸衍生物转化为芥子酸。使用 5 种大孔树脂（XAD4、XAD7、XAD16、XAD1180 和 HP20）研究了酚类化合物的吸附。其中，XAD16 对总酚含量的吸附能力最高。酚类化合物的吸附行为符合拟二级动力学和 Langmuir 模型。此外，热力学测试表明，酚类化合物的吸附过程是放热和自发的。对于芥子碱和芥子酸，分别用 30%（/）和 70%（/）乙醇获得了最高的解吸率，解吸率分别为 63.19±0.03%和 94.68±0.013%。DPPH 和 ABTS 测试表明，水解部分的抗氧化活性高于非水解部分，也高于维生素 C。抗氧化测试表明，这些酚类化合物可作为天然抗氧化剂，应用于食品工业。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/e473bb041fe0/molecules-26-05853-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/68f2e0ba333c/molecules-26-05853-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/c2d0142b8365/molecules-26-05853-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/087eb3cf1fe9/molecules-26-05853-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/6fec89fdec8a/molecules-26-05853-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/5bf9179e577c/molecules-26-05853-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/98400dee4066/molecules-26-05853-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/38050f5944eb/molecules-26-05853-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/2fdd6d22db4b/molecules-26-05853-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/e473bb041fe0/molecules-26-05853-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/68f2e0ba333c/molecules-26-05853-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/c2d0142b8365/molecules-26-05853-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/087eb3cf1fe9/molecules-26-05853-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/6fec89fdec8a/molecules-26-05853-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/5bf9179e577c/molecules-26-05853-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/98400dee4066/molecules-26-05853-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/38050f5944eb/molecules-26-05853-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/2fdd6d22db4b/molecules-26-05853-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cd2c/8512146/e473bb041fe0/molecules-26-05853-g009.jpg

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