{"title":"不同氧化方法对榛子蛋白功能特性和凝胶特性的影响","authors":"Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu","doi":"10.1111/ijfs.17596","DOIUrl":null,"url":null,"abstract":"SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m<jats:sup>2</jats:sup> g<jats:sup>−1</jats:sup>, and 75.85 min at AAPH concentration of 1.0 mmol L<jats:sup>−1</jats:sup>, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins\",\"authors\":\"Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu\",\"doi\":\"10.1111/ijfs.17596\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m<jats:sup>2</jats:sup> g<jats:sup>−1</jats:sup>, and 75.85 min at AAPH concentration of 1.0 mmol L<jats:sup>−1</jats:sup>, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://doi.org/10.1111/ijfs.17596\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://doi.org/10.1111/ijfs.17596","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins
SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.