绿原酸共价和非共价作用对黑豆蛋白纳米乳稳定性和抗氧化性的影响  

Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion

作　　者：金花[1] 江连洲[2] 冯海莹 王菊兵 张晓松[1] 许晶[1] JIN Hua;JIANG Lianzhou;FENG Haiying;WANG Jubing;ZHANG Xiaosong;XU Jing(College of Art and Science,Northeast Agricultural University,Harbin 150030,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学文理学院,黑龙江哈尔滨150030 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2022年第4期17-24,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31901605);东北农业大学“东农学者计划”学术骨干项目(19XG27);黑龙江省自然科学基金重点项目(ZD2019C005)。

摘　　要：黑豆蛋白与绿原酸以共价和非共价作用交联生成黑豆蛋白-绿原酸共价和非共价复合物。相对于非共价复合物,黑豆蛋白-绿原酸共价复合物具有较高的多酚结合率。利用荧光光谱和圆二色光谱解析绿原酸交联对黑豆蛋白结构的影响。结果表明:添加绿原酸后,黑豆蛋白二级、三级结构改变,α-螺旋相对含量明显减低,无规卷曲相对含量明显升高,蛋白质结构趋于松散和无序,且共价作用影响更为显著。同时,绿原酸交联能够有效增强黑豆蛋白的乳化能力和抗氧化性。以黑豆蛋白-绿原酸非共价和共价复合物为乳化剂稳定的纳米乳液,具有较天然黑豆蛋白纳米乳更小的平均粒径、更高的Zeta电位绝对值,纳米乳液的贮存稳定性和氧化稳定性均明显升高,并以黑豆蛋白-绿原酸共价复合物纳米乳的基本性质和稳定性为最佳。Compared to the non-covalent complex,the covalent complex between black soybean protein isolate(BSPI)and chlorogenic acid(CA)was found to have higher polyphenol-binding capacity.Fluorescence spectroscopy and circular dichroism(CD)spectroscopy were used to analyze the effect of CA cross-linking on BSPI structure.It was found that after the addition of CA,the secondary and tertiary structures of BSPI were changed.The proportion ofα-helix decreased significantly and the proportion of random coil increased significantly.The protein structure became more loose and disordered,and this effect was more obvious for the covalent complex than the non-covalent one.Crosslinking with CA greatly improved the emulsifying capacity and antioxidant activity of BSPI.Nanoemulsions prepared with the BSPI-CA conjugates had smaller mean particle sizes and higher absolute values of zeta-potential than those prepared with native BSPI.The storage stability and oxidative stability of nanoemulsions with the BSPI-CA conjugates were enhanced significantly,and the covalent conjugate was more beneficial to the basic properties and stability of nanoemulsions.

关 键 词：黑豆蛋白 绿原酸 共价作用 非共价作用 乳化性 抗氧化活性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]