Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai, China.
College of Sciences, Shanghai University, Shanghai, China.
J Food Sci. 2024 Nov;89(11):7534-7548. doi: 10.1111/1750-3841.17380. Epub 2024 Oct 4.
This study investigated the effects of preheat treatment (70-100 °C) and syringic acid (SA) grafting on the antioxidant, antibacterial, and physicochemical properties of black soybean protein isolate (BSPI) before and after in vitro digestion. The results revealed that both preheat treatment and SA grafting increased the digestibility and the absolute zeta potential value of BSPI. However, as the preheating temperature increased, the antioxidant ability of BSPI decreased, which was improved by SA grafting. During in vitro digestion, the absolute zeta potential and antioxidant activities of preheated BSPI and preheated BSPI-SA complex followed the order: intestine > gastric > before digestion. Compared with before digestion, preheated BSPI with its SA complex after in vitro digestion exhibited excellent antibacterial activities. Importantly, the preheated BSPI-SA complex enhanced the SA recovery rate during digestion and SA stability, with the highest recovery rate observed for the SA-grafted BSPI with preheat treatment at 100°C (BSPI100-SA). The principal component analysis sufficiently distinguished preheated BSPI and preheated BSPI-SA complexes. There were partitions between BSPI and BSPI-SA treated at different preheating temperatures. This study contributes to expanding the potential applications of BSPI with its SA complex in food products and offers guidance for designing SA delivery systems. PRACTICAL APPLICATION: Preheated BSPI-SA complexes could serve as functional ingredients in food or health products. Besides, preheated BSPI has application potential as a carrier for SA delivery.
本研究考察了预热处理（70-100°C）和丁香酸（SA）接枝对黑大豆分离蛋白（BSPI）在体外消化前后的抗氧化、抗菌和物理化学性质的影响。结果表明，预热处理和 SA 接枝均提高了 BSPI 的消化率和绝对zeta 电位值。然而，随着预热温度的升高，BSPI 的抗氧化能力降低，而 SA 接枝则改善了这一情况。在体外消化过程中，预热 BSPI 和预热 BSPI-SA 复合物的绝对 zeta 电位和抗氧化活性顺序为：肠>胃>消化前。与消化前相比，体外消化后的预热 BSPI 和其 SA 复合物表现出优异的抗菌活性。重要的是，与消化前相比，体外消化后的预热 BSPI-SA 复合物提高了 SA 的回收率和 SA 的稳定性，其中预热处理温度为 100°C 时接枝的 SA（BSPI100-SA）的回收率最高。主成分分析充分区分了预热 BSPI 和预热 BSPI-SA 复合物。BSPI 和不同预热温度处理的 BSPI-SA 之间存在分区。本研究有助于拓展 BSPI 及其 SA 复合物在食品产品中的潜在应用，并为设计 SA 传递系统提供指导。 实际应用：预热 BSPI-SA 复合物可用作食品或保健品中的功能性成分。此外，预热 BSPI 作为 SA 传递载体具有应用潜力。
