为研究多酚对核桃蛋白结构及加工特性的影响,采用阿魏酸、白藜芦醇、橙皮素、儿茶素、槲皮素、姜黄素、没食子酸、杨梅素分别与核桃蛋白复合,分析了8种多酚与核桃蛋白互作的紫外可见和荧光光谱,并研究了多酚对核桃蛋白的溶解性、持水性、吸油性、泡沫性能和变性温度的影响。结果表明,8种多酚与核桃蛋白形成了新的复合物,其对核桃蛋白的荧光猝灭作用以静态猝灭为主,主要作用力以氢键为主,疏水相互作用为辅。8种多酚均降低了核桃蛋白的溶解性和持水性,其中槲皮素对核桃蛋白溶解性的降幅最大,阿魏酸对持水性的降幅最大;除儿茶素、橙皮素、槲皮素外,其他多酚对核桃蛋白的吸油性影响不大;大部分多酚对核桃蛋白的起泡性和起泡稳定性有提高作用。与8种多酚复合后,核桃蛋白的热稳定性均得以提高。总体来看,姜黄素、橙皮素、杨梅素对核桃蛋白的加工性质和热性能影响较大,而儿茶素影响较小。综上,该研究初步探讨了8种多酚对核桃蛋白结构和性质的影响,可为多酚在核桃蛋白制品中的应用提供借鉴。
The current study aimed to investigate the effects of eight polyphenols on the structure and processing characteristics of walnut protein (WP). Firstly, ferulic acid (FA), resveratrol (R), hesperidin (H), catechin (CA), quercetin (Q), curcumin (CU), gallic acid (GA) and myricetin (M) were complexed with WP, respectively, and then the UV-Vis and fluorescence spectra of conjugates were analyzed. Furthermore, the effect of eight polyphenols on the solubility, water holding capacity (WHC), oil holding capacity (OHC), foaming property as well as denaturation temperature of WP were studied. The results showed that new conjugates were formed by WP and eight polyphenols, and the polyphenols quenched the WP intrinsic fluorescence by static mechanism. The predominant interaction forces between WP and polyphenols were hydrogen bond, and the hydrophobic interaction was the second. The solubility and WHC of WP were decreased by the eight polyphenols, among which quercetin and ferulic acid were significantly reduced, respectively. The incorporation of polyphenols almost did not affect the OHC of WP, except catechin, hesperidin and quercetin. The foamability and foaming stability of WP could be improved by most of the polyphenols, as well as the thermal stability. Overall, curcumin, hesperidin and myricetin have a greater effect on the processing properties and thermal properties of WP compare with catechin. In conclusion, the effects of eight polyphenols on the structure and properties of WP were studied in this paper, which can provide some references for the application of polyphenols in WP products.
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