多酚对平欧榛仁分离蛋白凝胶特性及体外消化特性的影响  

Effect of Polyphenols on Gel Properties and in vitro Digestive Properties of Hazelnut(Corylus heterophylla×avellana)Protein Isolate

作　　者：张雯 赵玉红 ZHANG Wen;ZHAO Yuhong(School of Life Science,Northeast Forestry University,Harbin 150040,China;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,China)

机构地区：[1]东北林业大学生命科学学院,黑龙江哈尔滨150040 [2]黑龙江省森林食品资源利用重点实验室,黑龙江哈尔滨150040

出　　处：《食品科学技术学报》2023年第4期38-53,共16页Journal of Food Science and Technology

基　　金：黑龙江省科技厅重点攻关项目(GC12B203)。

摘　　要：多酚与蛋白质结合能够影响蛋白质凝胶特性,进而影响食品的质地。以平欧榛仁分离蛋白(hazelnut protein isolate,HPI)为原料,将茶多酚(tea polyphenol,TP)、表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、没食子酸(gallic acid,GA)等3种多酚分别与HPI结合,探讨3种多酚对HPI结构性质、凝胶特性、凝胶结构性质、蛋白质消化率及消化产物抗氧化性的影响。结果表明,3种多酚均可促进HPI结构展开,通过疏水相互作用和氢键与HPI结合。TP、EGCG、GA的加入使HPI凝胶硬度分别提高了47.77%、59.87%、10.76%(P<0.05);凝胶持水性分别提高了37.20%、39.74%、28.17%(P<0.05)。与HPI凝胶、HPI-TP凝胶、HPI-GA凝胶相比,扫描电镜观察结果显示,HPI-EGCG凝胶微观结构更为致密;凝胶流变学特性分析结果显示,HPI-EGCG储能模量更高;傅里叶变换红外光谱显示,HPI-EGCG凝胶氢键作用更强、β-折叠含量更高,凝胶硬度和持水性更好。凝胶分子间作用力分析结果显示,氢键和二硫键是维持HPI-TP凝胶和HPI-EGCG凝胶的主要作用力,疏水相互作用和二硫键是维持HPI-GA凝胶的主要作用力。与HPI凝胶、HPI-TP凝胶、HPI-GA凝胶相比,HPI-EGCG凝胶中游离巯基含量更低、二硫键含量更高,凝胶结构更稳定。经体外消化后,TP、EGCG使HPI凝胶蛋白质消化率降低,GA使HPI凝胶蛋白质消化率增加(P<0.05)。4种凝胶中,HPI-EGCG凝胶消化产物抗氧化性更强(P<0.05)。多酚能够有效改善HPI的凝胶特性并保留其抗氧化性,其中HPI-EGCG凝胶具有较佳的凝胶特性和消化产物抗氧化性。希望研究结果可为新型平欧榛仁分离蛋白凝胶产品的开发和利用提供理论依据。Binding of polyphenols to proteins could affect protein gel properties and thus the texture of food.Hazelnut protein isolate(HPI)was taken as raw material,three polyphenols(TP),including tea polyphenols,epigallocatechin gallate(EGCG)and gallic acid(GA),were combined with HPI.The effects of three polyphenols on the structural properties,gel characteristics,gel structural properties,protein digestibility and the antioxidant properties of digestion products were investigated.The results showed that all the three polyphenols could promote HPI structure unfolding and combine with HPI through hydrophobic interaction and hydrogen bond.With the addition of TP,EGCG and GA,the gel strength of HPI gels were increased by 47.77%,59.87%and 10.76%(P<0.05),respectively,and the water holding capacity of HPI gels were increased by 37.20%,39.74%and 28.17%(P<0.05),respectively.Compared with HPI gel,HPI-TP gel and HPI-GA gel,scanning electron microscopy showed that the microstructure of HPI-EGCG gel was denser,and gel rheological properties showed higher storage modulus of HPI-EGCG gel,and Fourier transform infrared spectroscopy showed that the HPI-EGCG gel had stronger hydrogen bonding,higherβ-folding content,and better gel strength and water retention.The results of gel intermolecular force showed that hydrogen bond and disulfide bond were the main forces maintaining HPI-TP gel and HPI-EGCG gel.Hydrophobic interaction and disulfide bond were the main forces maintaining HPI-GA gel.Compared with HPI gel,HPI-TP gel and HPI-GA gel,HPI-EGCG gel had lower content of free sulfhydryl groups,higher content of disulfide bonds and more stable gel structures.After in vitro digestion,TP and EGCG decreased HPI gel protein digestibility,and GA increased HPI gel protein digestibility(P<0.05).Among the four gels,the digestion products of HPI-EGCG gel had stronger antioxidant properties(P<0.05).Polyphenols could effectively improve the gel properties of HPI and retain its antioxidant properties,with HPI-EGCG gels having the best gel properties and

关 键 词：平欧榛子 榛仁分离蛋白 多酚 凝胶特性 消化特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]