Waszkowiak Katarzyna, Mikołajczak Beata, Polanowska Katarzyna, Wieruszewski Marek, Siejak Przemysław, Smułek Wojciech, Jarzębski Maciej
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Department of Meat Technology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Antioxidants (Basel). 2023 Mar 9;12(3):675. doi: 10.3390/antiox12030675.
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56-38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
亚麻籽蛋白具有一些对食品工业有吸引力的功能特性，包括抗氧化能力。抗氧化活性取决于蛋白质组成以及与它们一起从基质中提取的酚类化合物的存在。该研究聚焦于（三个品种的）亚麻籽粕后续进行的蛋白质提取（水提取、盐提取和碱提取）对蛋白质组分组成及其与抗氧化能力关系的影响。分析了蛋白质和酚类物质的谱图以及抗氧化功能（在抗自由基氧自由基吸收能力和乳液试验中）。还包括了各组分的光谱特性（荧光分析和傅里叶变换红外光谱分析）。我们的研究表明了分级分离对蛋白质谱图中分子量在56 - 38 kDa（类球蛋白）和<15 kDa（类白蛋白）的蛋白质所占比例的影响。类球蛋白所占比例最高的是碱提取组分（AEF），而类白蛋白所占比例最高的是盐提取组分（SEF）。开环异落叶松脂素二葡萄糖苷（SDG）和酚酸（对香豆酸和阿魏酸）与亚麻籽蛋白一起被提取出来。它们的含量因组分而异，在AEF中含量最高。与其他组分相比，AEF中酚类物质的浓度对应着最高的抗自由基能力（氧自由基吸收能力）。然而，SEF在乳液中表现出比AEF更高的抑制氧化能力，这可能与低分子量蛋白质的含量较高有关。
