College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Food Res Int. 2024 Sep;192:114722. doi: 10.1016/j.foodres.2024.114722. Epub 2024 Jul 3.
Peanut protein isolate (PPI) has high nutritional value, but its poor function limits its application in the food industry. In this study, peanut protein isolate was modified by enzymatic hydrolysis combined with glycation. The structure, emulsification and interface properties of peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) were studied. In addition, the physicochemical properties, rheological properties, and stability of the emulsion were also investigated. The results showed that the graft degree increased with the increase of Dex ratio. Fourier transform infrared spectroscopy (FTIR) confirmed that the glycation of HPPI and Dex occurred. The microstructure showed that the structure of HPPI-Dex was expanded, and the molecular flexibility was enhanced. When the ratio of HPPI to Dex was 1:3, the emulsifying activity and the interface pressure of glycated HPPI reached the highest value, and the emulsifying activity (61.08 m/g) of HPPI-Dex was 5.28 times that of PPI. The HPPI-Dex stabilized emulsions had good physicochemical properties and rheological properties. In addition, HPPI-Dex stabilized emulsions had high stability under heat treatment, salt ion treatment and freeze-thaw cycle. According to confocal laser scanning microscopy (CLSM), the dispersion of HPPI-Dex stabilized emulsions was better after 28 days of storage. This study provides a theoretical basis for developing peanut protein emulsifier and further expanding the application of peanut protein in food industry.
花生蛋白分离物（PPI）具有很高的营养价值，但由于其功能有限，限制了其在食品工业中的应用。本研究采用酶解结合糖化对花生蛋白分离物进行改性，研究了花生蛋白分离物水解物（HPPI）和葡聚糖（Dex）接枝物（HPPI-Dex）的结构、乳化及界面性质，同时考察了乳液的物化性质、流变性质及稳定性。结果表明，接枝度随 Dex 比例的增加而增加。傅里叶变换红外光谱（FTIR）证实了 HPPI 和 Dex 的糖化反应。微观结构表明，HPPI-Dex 的结构得到扩展，分子的柔韧性增强。当 HPPI 与 Dex 的比例为 1:3 时，糖基化 HPPI 的乳化活性和界面压达到最高值，HPPI-Dex 的乳化活性（61.08 m/g）是 PPI 的 5.28 倍。HPPI-Dex 稳定的乳液具有良好的物化性质和流变性质。此外，HPPI-Dex 稳定的乳液在热处理、盐离子处理和冻融循环下具有较高的稳定性。根据共聚焦激光扫描显微镜（CLSM），HPPI-Dex 稳定乳液在储存 28 天后分散性更好。该研究为开发花生蛋白乳化剂，进一步拓展花生蛋白在食品工业中的应用提供了理论依据。
