Farzanfar Faezeh, Mahoonak Alireza Sadeghi, Ghorbani Mohammad, Ghaboos Seyed Hossein Hosseini, Kaveh Shima
Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4918943464, Iran.
Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
Food Chem X. 2025 Mar 25;27:102389. doi: 10.1016/j.fochx.2025.102389. eCollection 2025 Apr.
Flaxseed meal is rich in protein with antioxidant properties. In this study, its protein was hydrolyzed using alcalase and pancreatin (1.2 %-3 %) after ultrasonic pretreatment. The pancreatin-treated hydrolysate showed the highest antioxidant activity, with 75.66 % DPPH inhibition, 70.39 % iron ion chelation, and a total antioxidant activity absorption value of 0.86 nm. To enhance antioxidant stability and control release, the hydrolyzed protein was encapsulated in liposomal nanovesicles with varying flaxseed oil (0.01, 0.02 and 0.03 g/10 ml chloroform) and cholesterol (0.02, 0.03, 0.04 and 0.05 g) concentrations. Treatment L3 (0.02 g flaxseed oil) exhibited the best antioxidant and physicochemical properties, with 95.64 % encapsulation efficiency, 409 nm particle size, -15.9 mV zeta potential, 87.51 % DPPH inhibition, 56.60 % iron ion chelation, and 1.339 total antioxidant activity absorption at 695 nm. The results showed that the optimal treatment of this study (L3) can be a suitable alternative to synthetic antioxidants in food formulations.
亚麻籽粕富含具有抗氧化特性的蛋白质。在本研究中，其蛋白质在超声预处理后用碱性蛋白酶和胰蛋白酶（1.2%-3%）进行水解。经胰蛋白酶处理的水解产物表现出最高的抗氧化活性，DPPH抑制率为75.66%，铁离子螯合率为70.39%，总抗氧化活性吸收值为0.86纳米。为提高抗氧化稳定性并控制释放，将水解蛋白包裹在含有不同浓度亚麻籽油（0.01、0.02和0.03克/10毫升氯仿）和胆固醇（0.02、0.03、0.04和0.05克）的脂质体纳米囊泡中。处理L3（0.02克亚麻籽油）表现出最佳的抗氧化和物理化学性质，包封率为95.64%，粒径为409纳米，ζ电位为-15.9毫伏，DPPH抑制率为87.51%，铁离子螯合率为56.60%，在695纳米处的总抗氧化活性吸收值为1.339。结果表明，本研究中的最佳处理（L3）可作为食品配方中合成抗氧化剂的合适替代品。
