Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment  

作　　者：YU Xiao DUAN Zi-qiang QIN Xiao-peng ZHU Ying-ying HUANG Feng-hong PENG Deng-feng BAI Yan-hong DENG Qian-chun 

机构地区：[1]Oil Crops Research Institute,Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,P.R.China [2]College of Food and Bioengineering,Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450002,P.R.China

出　　处：《Journal of Integrative Agriculture》2023年第5期1574-1589,共16页农业科学学报（英文版）

基　　金：the National Natural Science Foundation of China (32072267);the Wuhan Scientific and Technical Payoffs Transformation Project,China (2019030703011505);the Key Scientific Research Projects of Henan Province,China (2321021110139) for providing financial supports。

摘　　要：The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens,and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates(FPI), focusing on the altering composition and molecular structure.The results showed that after microwave exposure(700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66%(P<0.05), whereas the zeta potential values initially decreased and then substantially recovered during 1–5 min of microwave exposure. The conformation unfolding, chain cross-linking, and depolymerization were sequentially induced for FPI based on the analysis of fluorescence emission spectra, secondary structure, and protein subunit profiles, thereby affecting the dispersion or aggregation properties between albumin and globulin fractions in FPI. Microwave exposure retained specific phenolic acids and superior in vitro antioxidant activities of FPI. The inferior gas–water interface absorption and the loose/porous assembly structure were observed for the foams prepared by FPI, concurrent with obviously shrinking foaming properties upon microwave exposure. Improving oil–water interface activities of FPI produced the emulsion droplets with descending sizes and dense interface coating, which were then mildly destabilized due to the lipid leakage and weakened rheological behavior with microwave exposure extended to 5 min. Our findings elucidated that microwave treatment could tailor the application functionality of protein fractions in flaxseed based on their in situ structural remodeling.

关 键 词：microwave exposure FLAXSEED protein isolates ANTIOXIDANT activities INTERFACIAL properties composition STRUCTURE 

分 类 号：TS201.21[轻工技术与工程—食品科学]