没食子酸添加量对米糠蛋白-没食子酸复合物性质的影响  

Effect of gallic acid addition on the properties of rice bran protein-gallic acid complex

作　　者：钱颖 王宇 姚爽 王德香 高海娟 刘晓兰[1] 郑坤明 许英一[1] QIAN Ying;WANG Yu;YAO Shuang;WANG Dexiang;GAO Haijuan;LIU Xiaolan;ZHENG Kunming;XU Yingyi(School of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;Animal Husbandry and Veterinary Branch of Heilongjiang Academy of Agricultural Sciences,Qiqihar 161005,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省农业科学院畜牧兽医分院,黑龙江齐齐哈尔161005

出　　处：《高师理科学刊》2024年第7期89-94,共6页Journal of Science of Teachers＇College and University

基　　金：十四五国家重点研发计划项目(2021YFD2100904);黑龙江省省属高等学校基本科研业务费科研项目(145109316);齐齐哈尔大学大学生创新创业训练计划项目(S202310232141)。

摘　　要：选择碱诱导米糠蛋白与没食子酸进行共价反应,比较不同没食子酸添加量对共价反应强化效果的影响,旨在提高多酚在蛋白质改性中的生物利用率.实验表明,随着没食子酸添加量的增加,共价复合物的持水性、持油性、乳化性、DPPH自由基清除率、还原力、游离巯基显著升高.当没食子酸添加量为12.5%时,与米糠蛋白相比,复合物的持水性、乳化性、DPPH自由基清除率、还原力和游离巯基分别提高了0.95,4.45,8.10,19.31,1.82倍.与米糠蛋白相比,复合物的表面疏水性显著降低.内源荧光光谱结果发现,复合物的内源荧光强度均低于米糠蛋白,随没食子酸添加量的增加,复合物的最大荧光发射峰波长由325 nm红移至355 nm,红移的发生表明蛋白质三级结构趋于松散,这一过程改变了分子表面的基团分布,提高了蛋白水溶性.因此,在碱诱导作用下,共价复合物持水性、持油性、乳化性等功能性质显著改善,抗氧化性显著提高.The covalent binding of rice bran protein with gallic acid was studied by alkali induced.Comparing the effects of different addition amounts of gallic acid on the enhancement of covalent reactions,with the aim of improving the bioavailability of polyphenols in protein modification.Experiments have shown that as the addition amounts of gallic acid increases,the water holding capacity,oil holding capacity,emulsifying capacity,DPPH radical scavenging rate,reducing power,and free thiol groups of the covalent complex significantly increase.When the addition amounts of gallic acid is 12.5%,compared with rice bran protein,the water holding capacity,emulsifying capacity,DPPH radical scavenging rate,reducing power,and free thiol groups of the complex increase separately by 0.95 times,4.45 times,8.10 times,19.31 times and 1.82 times.Compared with rice bran protein,the surface hydrophobicity of the complex significantly reduces.The results of endogenous fluorescence spectroscopy show that the intrinsic fluorescence intensity of the complex is lower than that of rice bran protein.As the addition amounts of gallic acid increase,the maximum fluorescence emission peak wavelength of the complex shifts red from 325 nm to 355 nm.The occurrence of the red shift indicates that the protein′s tertiary structure tends to loosen,which changes the group distribution on the molecular surface and improves the water solubility of protein.Therefore,under alkaline induction,the functional properties of covalent complex such as water holding capacity,oil holding capacity,and emulsifying capacity significantly improve,and the antioxidant capacity significantly enhance.

关 键 词：米糠蛋白 没食子酸 结构 功能性质 

分 类 号：Q5[生物学—生物化学]