Yan Xianghui, Gong Xiaofeng, Zeng Zheling, Ma Maomao, Zhao Junxin, Xia Jiaheng, Li Meina, Yang Yujing, Yu Ping, Gong Deming, Wan Dongman
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.
Foods. 2022 Oct 2;11(19):3066. doi: 10.3390/foods11193066.
The seed kernel (CCSK), with high contents of medium-chain oil (59%) and protein (19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 °C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics.
种仁（CCSK）富含中链油（约59%）和蛋白质（约19%），是植物性食品成分的优质来源。为拓宽CCSK中分离蛋白（PI）在食品工业中的应用，在温和的湿热条件（60℃，5小时）下，由PI和葡聚糖（DX）制备美拉德反应产物（MRPs），并研究了PI-DX共轭物的结构和功能特性。通过接枝度和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳确认了PI和DX之间的共价键。与加热的PI相比，PI-DX共轭物具有更有序的结构，无规卷曲含量降低。PI-DX共轭物三级结构的变化通过内源荧光和表面疏水性结果得以体现。此外，PI-DX共轭物表现出更好的溶解性、乳化性能、热稳定性和抗氧化活性。这些结果为开发具有理想特性的基于PI的MRPs提供了理论依据。
