豌豆豆球蛋白对绿原酸稳定性的影响  

Effect of Pea Legumin on the Stability of Chlorogenic Acid

作　　者：王慧婷 薛良雨 崔圆梦 韩宇辰 唐鑫 崔佳熠 王志伟 张民 WANG Hui-ting;XUE Liang-yu;CUI Yuan-meng;HAN Yu-chen;TANG Xin;CUI Jia-yi;WANG Zhi-wei;ZHANG Min(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;China-Russia Agricultural Processing Joint Laboratory,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津科技大学食品营养与安全国家重点实验室,天津300457 [2]天津农学院食品科学与生物工程学院,天津300392 [3]天津农学院农产品加工中外联合研究中心,天津300392

出　　处：《食品研究与开发》2023年第7期39-46,共8页Food Research and Development

基　　金：2019年度天津市“131”创新型人才团队项目(201926)。

摘　　要：通过紫外-可见光谱法、荧光分光光度法分析不同pH值(pH5、6、7)和不同复配摩尔比条件下绿原酸(chlorogenic acid,CA)与豌豆豆球蛋白(pea legumin protein,LG)的相互结合现象,并探究豌豆豆球蛋白对绿原酸光稳定性、热稳定性、酸碱稳定性的影响。结果表明,豌豆豆球蛋白可以与绿原酸发生非共价作用,不同pH值条件下豌豆豆球蛋白-绿原酸复配物均发生荧光淬灭现象,荧光强度随绿原酸含量的增加而降低;豌豆豆球蛋白对绿原酸的热稳定性(50、80℃)和光稳定性(日光、紫外)有显著(P<0.05)提高作用;在常温(25℃)、避光以及pH6条件下,由于绿原酸自身稳定而未见明显变化。The interaction of chlorogenic acid(CA)and pea legumin(LG)under different pH(pH5,6,7)conditions and different compound molar ratios was analyzed by UV-vis and fluorescence spectrophotometry.The effects of pea LG on photostability,thermal stability,and acid-base stability of CA were investigated.The results showed that there was a non-covalent effect between pea LG and CA.Fluorescence quenching occurred in pea LG-CA complex under different pH conditions,and the fluorescence intensity decreased with the increase of CA content.Pea LG improved the thermal stability(50,80℃)and photostability(sunlight,UV)of CA(P<0.05).Under normal temperature,dark and pH6 conditions,no significant change was observed due to the stability of CA.

关 键 词：绿原酸 豌豆豆球蛋白 非共价作用 多酚稳定性 活性物质载体 

分 类 号：TS201.21[轻工技术与工程—食品科学]