原花青素对大豆分离蛋白凝胶流变特性及抗氧化活性的影响  

Effect of Oligomeric Proanthocyanidins on Rheological Properties and Antioxidant Activity of Soybean Protein Isolate Gels

作　　者：李婧御 李元鑫 刘冉[1] 孙永旺 郭尚敬[1] 穆洪静 赵庆奎 LI Jing-yu;LI Yuan-xin;LIU Ran;SUN Yong-wang;GUO Shang-jing;MU Hong-jing;ZHAO Qing-kui(School of Agricultural Science and Engineering,Liaocheng University,Liaocheng 252000,China;Shandong Guohong Biotechnology Co.,Ltd.,Liaocheng 252000,China)

机构地区：[1]聊城大学农学与农业工程学院,山东聊城252000 [2]山东国宏生物科技有限公司,山东聊城252000

出　　处：《中国调味品》2024年第3期81-86,共6页China Condiment

基　　金：博士启动基金项目(318051603);山东省农业科技园区产业提升工程项目(2019YQ035);国家自然科学基金青年基金项目(32101788);聊城大学博士科研启动基金项目(318052021)。

摘　　要：利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SPI凝胶流变特性和抗氧化活性的影响。结果表明,随着OPC浓度的增加,包埋率增加,荷载量减小,最大荷载量达到35.5753μg/mg。随着OPC浓度的增加,OPC-SPI凝胶的弹性模量和黏性模量增加,损耗因子随之降低,对频率的依赖性降低;但对凝胶的黏度无显著差异。OPC-SPI对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基以及羟自由基的清除能力优于SPI。OPC能够有效增强SPI的凝胶黏弹性和抗氧化活性,为进一步开发新型抗氧化复合SPI凝胶提供了理论依据。The OPC-SPI gels are prepared using the interaction of oligomeric proanthocyanidins(OPC)and soybean protein isolate(SPI)by gluconolactone induction combined with ultrasonic treatment,in order to improve the properties of SPI gels.The effects of different concentrations of OPC(0.1%,0.3%,0.5%)on the rheological properties and antioxidant activity of SPI gels are investigated.The results show that the encapsulation rate increases and the load decreases with the increase of OPC concentration,reaching a maximum load of 35.5753μg/mg.With the increase of OPC concentration,the elastic modulus and viscous modulus of OPC-SPI gels increase,the loss factor decreases,and the dependence on frequency decreases.However,there is no significant difference in the viscosity of gels.The scavenging capacity of OPC-SPI on 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radicals,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate)(ABTS)free radicals and hydroxyl free radicals is better than that of SPI.OPC can effectively enhance the gel viscoelasticity and antioxidant activity of SPI,which has provided a theoretical basis for the further development of new antioxidant composite SPI gels.

关 键 词：原花青素 大豆分离蛋白 流变特性 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]