Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHANG Zhiying , ZHANG Linlu , BAI Ying , WANG Lifang . Preparation and antioxidant activity of flaxseed gum-whey protein[J]. Food and Fermentation Industries, 2023 , 49(1) : 146 -153 . DOI: 10.13995/j.cnki.11-1802/ts.030053

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