含有向日葵花瓣提取物与乳制品和植物蛋白的复合物的功能、结构和流变特性

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.141948

Somayeh Abbaschian , Mostafa Soltani

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引用次数: 0

摘要

本研究旨在探讨向日葵花瓣提取物（SFE）对酪蛋白酸钠和鹰嘴豆蛋白的功能和结构特性的影响。为此，在磷酸盐缓冲液（pH = 7）中制备了 3.5 % 的酪蛋白酸钠溶液和 3.5 % 的鹰嘴豆粉提取蛋白。在不同的蛋白质溶液中使用了不同浓度的 SFE（1% 至 3%），并对其功能、结构和流变特性进行了测量。结果表明，SFE 与不同蛋白质的络合可增强抗氧化性、发泡特性、溶解性、乳化活性、乳化稳定性和粘弹性，并可降低表面疏水性。傅立叶变换红外光谱（FTIR）和对接结果表明，最多的结合类型是非共价键。主要酚类化合物中的氦酮 A、B 和山奈酚与酪蛋白酸钠有很强的亲和力，然后是鹰嘴豆蛋白。因此，研究结果表明，SFE 及其复合物具有适当的乳化特性，可降低水/油界面的界面张力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins

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Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins

This study aims to investigate the impact of sunflower petal extract (SFE) on the functional and structural properties of sodium caseinate and chickpea proteins. For this purpose, 3.5 % of sodium caseinate solution and 3.5 % of protein extracted from chickpea powder were prepared in phosphate buffer (pH = 7). SFE was used at different concentrations, from 1 to 3 % in different protein solutions and functional, structural and rheological properties were measured. The results revealed that complexation of SFE with different proteins can enhance the antioxidant, foaming properties, solubility, emulsion activity, emulsion stability, viscoelastic behavior, and can decrease surface hydrophobicity. FTIR and docking results showed that the most bonding type was non-covalent bonds. Major phenolic compounds containing heliannone A, B, and kaempferol had strong affinity with sodium caseinate, and then chickpea protein. Therefore, the results demonstrated that SFE and its complexes had appropriate emulsifying properties that reduces interfacial tension in the water/oil interface.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.