Cao Weiwei, Chen Junliang, Ma Shuhua, Chen Xin, Dai Xin, Zhang Li, Guo Mengyao, Li Linlin, Liu Wenchao, Ren Guangyue, Duan Xu, Xie Qinggang
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China.
Foods. 2023 Dec 12;12(24):4449. doi: 10.3390/foods12244449.
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP-CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP-CA complexes had no significant discrepancy. UV-Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP-0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP-0.35%CA complex, implying that the stability of the FP-CA complexes was lower than FP. The functional properties suggested that the FP-CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP-CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP-CA covalent complexes in functional food processing.
本研究旨在探讨亚麻籽蛋白（FP）与绿原酸（CA）共价结合对采用碱法制备的FP-CA复合物结构和功能特性的影响。结果表明，FP包封CA的包封率在66.11%至72.20%之间，CA的负载量随CA添加比例的增加而增加，呈剂量依赖性关系，从2.34%增加到10.19%。FP以及FP-CA复合物的粒径、浊度、zeta电位和多分散指数无显著差异。紫外可见光谱和荧光光谱表明FP与CA之间存在相互作用。扫描电子显微镜图像显示，与FP相比，FP-0.35%CA复合物的表面有更多褶皱。差示扫描量热分析表明，FP在198℃的分解温度高于FP-0.35%CA复合物的分解温度（197℃），这意味着FP-CA复合物的稳定性低于FP。功能特性表明，含有1.40%CA的FP-CA复合物具有较高的持水能力（500.81%）、较低的持油能力（273.495%）和较低的表面疏水性。此外，FP-CA复合物比FP具有更好的抗氧化活性。因此，本研究为FP-CA共价复合物在功能性食品加工中的潜在应用提供了更多见解。
