Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates

Wannawarang Tanbamrung , Suphat Phongthai , Pornchai rachtanapun , Kongsak Boonyapranai , Prem Thongchai , Liang Zhang , Kanyasiri Rakariyatham
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Abstract

This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form HPI-GA conjugates (HPI-GA0–1000), the binding between HPIs and GA were increased as total phenolic content of seed HPI-GA (sHPI-GA) conjugate significantly increased from 1.43 – 21.43 μg GAE/mg sample, although the binding efficacy of seed meal HPI-GA (smHPI-GA) conjugate was not as high. Simultaneously, there was a decrease in free thiol groups and tryptophan residues to be as low as 2.05 and 2.14 %, respectively in sHPI-GA1000 and 10.34 and 17.30 %, respectively in smHPI-GA1000 with an increase in molecular masses, indicating covalent bonding between HPIs and GA. Ultraviolet-visible and Fourier transform infrared spectroscopy revealed changes in the conjugate structures. Scanning electron microscopy also displayed roughness on the particle's surface. Increased zeta potential of HPI-GA conjugates from 31.80 to 51.12 mV in seed and from 24.65 to 33.83 mV in seed meal partially led to improved solubility at neutral and basic pHs. This subsequently improved antioxidant capacities by increasing DPPH radical scavenging (1.94 – 4.65-fold) and ABTS radical scavenging (8.65 – 9.64-fold) to be as high as 421.69 and 2560.26 μg TE/mg protein, respectively in sHPI-GA1000 and 719.31 and 2332.39 μg TE/mg protein, respectively in smHPI-GA1000. These results provide useful information on plant protein-phenolic conjugates for the design of functional protein-based ingredients.

Abstract Image

大麻籽和籽粕蛋白-没食子酸偶联物的物理、结构和抗氧化性能表征
研究了用没食子酸(GA)对大麻种子和籽粕进行共价改性,对其物理、结构和抗氧化性能的影响。通过在偶联过程中增加GA的加入量(0 ~ 1000 μmol)形成HPI-GA偶联物(HPI-GA0-1000), HPI-GA偶联物(sHPI-GA)的总酚含量从1.43 ~ 21.43 μ GAE/mg样品显著增加,但HPI-GA偶联物(smHPI-GA)的结合效果不高。同时,随着分子质量的增加,sHPI-GA1000的游离巯基和色氨酸残基分别减少了2.05和2.14%,smHPI-GA1000的游离巯基和色氨酸残基分别减少了10.34和17.30%,表明hpi与GA之间存在共价键。紫外可见光谱和傅里叶变换红外光谱揭示了共轭结构的变化。扫描电子显微镜也显示了颗粒表面的粗糙度。HPI-GA偶联物在种子中的zeta电位从31.80 mV增加到51.12 mV,在种粕中的zeta电位从24.65 mV增加到33.83 mV,这在一定程度上提高了HPI-GA偶联物在中性和碱性ph下的溶解度。随后,通过提高sHPI-GA1000的DPPH自由基清除率(1.94 - 4.65倍)和ABTS自由基清除率(8.65 - 9.64倍),sHPI-GA1000的DPPH自由基清除率分别高达421.69和2560.26 μg TE/mg蛋白,smHPI-GA1000的DPPH自由基清除率分别高达719.31和2332.39 μg TE/mg蛋白,提高了抗氧化能力。这些结果为植物蛋白-酚偶联物的设计提供了有用的信息。
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