食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 146 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030053

研究报告

亚麻籽胶-乳清蛋白改性物的制备及抗氧化性

  • 张志颖 ,
  • 张琳璐 ,
  • 白英 ,
  • 王丽芳
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(内蒙古自治区农牧业科学院,内蒙古 呼和浩特,010031)
第一作者：博士研究生(白英教授为通信作者,E-mail:baiying77@sina.com)

收稿日期: 2021-11-11

  修回日期: 2022-01-29

  网络出版日期: 2023-02-14

基金资助

内蒙古自治区科技攻关计划项目(2021GG0029)

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Preparation and antioxidant activity of flaxseed gum-whey protein

  • ZHANG Zhiying ,
  • ZHANG Linlu ,
  • BAI Ying ,
  • WANG Lifang
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  • 1(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China)

Received date: 2021-11-11

  Revised date: 2022-01-29

  Online published: 2023-02-14

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摘要

利用亚麻籽胶对乳清蛋白进行糖基化改性,以接枝度为指标进行单因素及正交试验得到最佳反应pH,温度和时间,并对所得亚麻籽胶-乳清蛋白复合物进行扫描电镜、红外光谱、抗氧化性等测定。得到最佳制备条件为:pH 11、110 ℃、60 min。产物表面结构的变化、傅立叶变换红外光谱以及荧光分析证实了结合物的产生。抗氧化性测定结果显示,无论亚麻籽胶是否脱蛋白,其与乳清蛋白复合物的抗氧化能力均高于同等浓度下单一的亚麻籽胶和乳清蛋白,未脱蛋白亚麻籽胶所得复合物的抗氧化能力优于脱蛋白亚麻籽胶复合物。相关性分析表明,亚麻籽胶添加量与其所得复合物的接枝度、抗氧化能力均呈正相关。研究表明亚麻籽胶与乳清蛋白结合增强了两者的功能性质。

关键词： 亚麻籽胶; 乳清蛋白; 抗氧化性; 结构表征

本文引用格式

张志颖 , 张琳璐 , 白英 , 王丽芳 . 亚麻籽胶-乳清蛋白改性物的制备及抗氧化性[J]. 食品与发酵工业, 2023 , 49(1) : 146 -153 . DOI: 10.13995/j.cnki.11-1802/ts.030053

Abstract

The glycosylation of whey protein (WP) was modified by flaxseed gum (FSG). The optimal reaction conditions were obtained by single factor and orthogonal experiments with grafting degree as the index. The obtained complex (FSG-WP) was determined by scanning electron microscopy, infrared spectroscopy, and antioxidant activity. The optimum reaction conditions were as follows: pH 11, 110 °C and 60 min. The occurrence of glycosylation reaction was confirmed by the changes in the FSG-WP microstructure, the newly formed C—N bonds in FT-IR of conjugates compared with WP and the fluorescence analysis. The results of the antioxidant test showed that the antioxidant capacity of FSG-WP was higher than that of FSG and WP at the same concentration, regardless of whether FSG was deproteinized or not. Furthermore, the complexes made from non-deproteinized FSG showed higher antioxidant activity than that of the deproteinized FSG. Correlation analysis showed that the amount of FSG was positively correlated with the grafting degree and antioxidant capacity of FSG-WP. This study showed that the conjugation of FSG and WP enhanced the functional properties of both.

Key words： flaxseed gum; whey protein; antioxidant activity; structural characterization

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