预处理和多酚接枝对樟科(Cinnamomum camphora)种仁分离蛋白结构、乳化和流变性能的影响。

Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of 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. 2022 May 30;377:132044. doi: 10.1016/j.foodchem.2022.132044. Epub 2022 Jan 6.

DOI:10.1016/j.foodchem.2022.132044

PMID:35008022

Abstract

In this study, protein isolate (PI) and purified polyphenol extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of preheat treatment (50-90 °C) combined with polyphenol grafting (5 % PPE, w/w) on the structural, emulsifying and rheological properties of PI were investigated. Results demonstrated the preheat treatments at 80 and 90 °C significantly increased the extent of protein aggregation of PI. Fluorescence spectra and thermal behavior analysis revealed that preheat-treated PI exhibited more compact structure and higher thermal stability. Moreover, the emulsifying stability and apparent viscosity of PI were enhanced after preheat treatments at 50, 60 and 70 °C. After modification by PPE, the secondary structural changes of preheat-treated PI were confirmed by FTIR. PPE modification improved the thermal stability and antioxidant activities of preheat-treated PI. These results provide a novel way to combine the advantages of preheat treatment and polyphenol grafting in developing a novel protein ingredient.

摘要

本研究以樟科樟属植物樟（Cinnamomum camphora）种仁为原料，提取分离出蛋白质分离物（PI）和纯化的多酚提取物（PPE）。探讨了预热处理（50-90℃）与多酚接枝（5% PPE，w/w）相结合对 PI 的结构、乳化和流变性能的影响。结果表明，80 和 90℃的预热处理显著增加了 PI 的蛋白质聚集程度。荧光光谱和热行为分析表明，预热处理后的 PI 具有更紧凑的结构和更高的热稳定性。此外，50、60 和 70℃预热处理后，PI 的乳化稳定性和表观黏度得到提高。PPE 修饰后，通过傅里叶变换红外光谱（FTIR）证实了预热处理 PI 的二级结构变化。PPE 修饰提高了预热处理 PI 的热稳定性和抗氧化活性。这些结果为开发新型蛋白质成分提供了一种结合预热处理和多酚接枝优势的新方法。