汉麻蛋白与EGCG复合物的制备及应用
The preparation and application of hemp protein and EGCG complex
李璐璐 1杨杨 1马春敏 1王冰 1刘晓飞 1张光 1边鑫 1张娜1
作者信息
- 1. 哈尔滨商业大学食品工程学院,哈尔滨 150076
- 折叠
摘要
为探究没食子酸酯(EGCG)对汉麻蛋白(HPI)功能特性与抗氧化活性的影响,通过单因素正交试验确定HPI-EGCG复合物的最佳制备条件,研究其功能特性和抗氧化能力,并评估其在植物蛋白饮料中的应用潜力.结果表明,在pH值为8,温度为60℃和盐浓度为0.2 mol/L的条件下,得到HPI-EGCG复合物最佳溶解度(53.87±0.42)％.与单独的HPI相比,HPI-EGCG复合物的乳化性、乳化稳定性、DPPH和ABTS自由基清除率分别提高110.38％,82.73％,59.44％,30.60％.在植物蛋白饮料的应用中,HPI-EGCG复合物表现出比大豆分离蛋白更好的离心沉淀率和稳定系数,在感官评价中获得较高评分.研究为HPI-EGCG的相关研究提供理论依据,拓展HPI和EGCG在食品工业中应用范围.
Abstract
In order to investigate the effects of epigallocatechin gallate(EGCG) on hemp protein isolate(HPI) functional properties and antioxidant activity,optimal preparation conditions for HPI-EGCG complexes were determined through single-factor orthogonal experiments.The complexes'functional properties,antioxidant capacity,and potential application in plant protein beverages were evaluated.Results show that the optimal solubility (53.87±0.42％) of HPI-EGCG complexes can be achieved at pH 8,60 ℃,and 0.2 mol/L salt concentration.Compared to HPI alone,HPI-EGCG complexes exhibit improvements in emulsifying capacity,emulsion stability,DPPH and ABTS free radical scavenging rates by 110.38％,82.73％,59.44％,and 30.60％,respectively.In plant protein beverage applications,HPI-EGCG complexes demonstrate superior centrifugal precipitation rates and stability coefficients compared to soy protein isolate,and receive higher sensory evaluation scores.The study provides theoretical basis for related research of HPI-EGCG and expands the applications of HPI and EGCG in the food industry.
关键词
汉麻蛋白/EGCG/功能特性/植物蛋白饮料Key words
hemp protein/EGCG/function characteristics/plant protein beverage引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据