多肽-绿原酸相互作用在藜麦改性咖啡饮料理化及感官特性中的可能作用。
Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage.
机构信息
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92128, United States.
出版信息
Food Chem. 2023 Nov 1;425:136359. doi: 10.1016/j.foodchem.2023.136359. Epub 2023 May 11.
The effect of quinoa protein hydrolysate (QPH) beverage on the physicochemical and sensory characteristics of coffee was investigated. The scores of sensory properties of coffee-quinoa beverage revealed that the unpleasant sensory characteristics, such as extreme bitterness and astringency, were covered up by the addition of quinoa beverage; while smooth mouthfeel and sweetness were enhanced. On the other hand, the introduction of coffee into quinoa beverage significantly retarded oxidation characterized by TBARS. When treated with chlorogenic acid (CGA), significant structural changes and improved functionalities of QPH were detected. CGA induced the unfolding structure of QPH and decreased surface hydrophobicity. The interaction between QPH and CGA was shown by the changes of sulfydryl content and the pattern of SDS-PAGE. Besides, neutral protease treatment increased the equilibrium oil-water interfacial pressure value of QPH, revealing improved stability of emulsions. Synergistic antioxidant effect between QPH and CGA was revealed by increased ABTS scavenging rate.
研究了藜麦蛋白水解物（QPH）饮料对咖啡理化和感官特性的影响。咖啡-藜麦饮料感官特性的评分表明，添加藜麦饮料可以掩盖咖啡的不愉快感官特性，如极端苦味和涩味；同时增强了口感的滑顺和甜度。另一方面，咖啡的引入显著延缓了 TBARS 所表征的氧化作用。当用绿原酸（CGA）处理时，QPH 的结构发生显著变化，功能得到改善。CGA 诱导 QPH 的展开结构，并降低表面疏水性。QPH 与 CGA 之间的相互作用通过巯基含量的变化和 SDS-PAGE 的图谱显示出来。此外，中性蛋白酶处理增加了 QPH 的平衡油水界面压力值，表明乳液的稳定性得到提高。QPH 和 CGA 之间的协同抗氧化作用通过增加 ABTS 清除率得到揭示。
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