School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia.
Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA.
Food Chem. 2025 Feb 1;464(Pt 1):141589. doi: 10.1016/j.foodchem.2024.141589. Epub 2024 Oct 9.
The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties of pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids and flavonols in Tasmanian pepper leaf with smaller molecular weights led to stronger non-covalent interactions with pea protein, while anthocyanins from Tasmanian pepper berry induced protein aggregation under acidic condition and co-existed with proteins in neutral and alkaline conditions. The total phenolic content was significantly increased with incorporation of polyphenols from Tasmanian pepper leaf (334.94-445.92 μg/mL) and berry (72.89-153.03 μg/mL) to pea protein (4.19-15.59 μg/mL). The oxidative stability of emulsions at pH 3 and 7 was enhanced, reducing TBARS value from 1.54 to 2.68 mg MDA/kg in pea protein to 0.56-0.85 mg MDA/kg after 2 weeks storage. These findings illustrated the distinct interactions between pea protein and different polyphenols from Tasmanian pepper leaf and berry to enhance the antioxidant capacity of pea protein.
研究了塔斯马尼亚胡椒（Tasmannia Lanceolata）叶和浆果中的多酚对亚麻籽油/水乳液中豌豆蛋白功能特性的影响。塔斯马尼亚胡椒叶中分子量较小的酚酸和类黄酮与豌豆蛋白发生更强的非共价相互作用，而来自塔斯马尼亚胡椒浆果的花色苷在酸性条件下诱导蛋白聚集，并在中性和碱性条件下与蛋白质共存。多酚添加物（来自塔斯马尼亚胡椒叶的多酚为 334.94-445.92 μg/mL，来自浆果的多酚为 72.89-153.03 μg/mL）使豌豆蛋白的总酚含量显著增加（4.19-15.59 μg/mL）。在 pH 3 和 7 下，乳液的氧化稳定性增强，使 TBARS 值从豌豆蛋白的 1.54-2.68 mg MDA/kg 降低到 2 周储存后的 0.56-0.85 mg MDA/kg。这些发现说明了豌豆蛋白与来自塔斯马尼亚胡椒叶和浆果的不同多酚之间的明显相互作用，从而增强了豌豆蛋白的抗氧化能力。
