汉麻蛋白与EGCG复合物的制备及应用  

The preparation and application of hemp protein and EGCG complex

作　　者：李璐璐 杨杨[1] 马春敏 王冰[1] 刘晓飞[1] 张光[1] 边鑫 张娜[1] LI Lulu;YANG Yang;MA Chunmin;WANG Bing;LIU Xiaofei;ZHANG Guang;BIAN Xin;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《包装与食品机械》2024年第5期24-33,共10页Packaging and Food Machinery

基　　金：国家自然科学基金项目(32372387)。

摘　　要：为探究没食子酸酯(EGCG)对汉麻蛋白(HPI)功能特性与抗氧化活性的影响,通过单因素正交试验确定HPI-EGCG复合物的最佳制备条件,研究其功能特性和抗氧化能力,并评估其在植物蛋白饮料中的应用潜力。结果表明,在pH值为8,温度为60 ℃和盐浓度为0.2 mol/L的条件下,得到HPI-EGCG复合物最佳溶解度(53.87±0.42)%。与单独的HPI相比,HPI-EGCG复合物的乳化性、乳化稳定性、DPPH和ABTS自由基清除率分别提高110.38%,82.73%,59.44%,30.60%。在植物蛋白饮料的应用中,HPI-EGCG复合物表现出比大豆分离蛋白更好的离心沉淀率和稳定系数,在感官评价中获得较高评分。研究为HPI-EGCG的相关研究提供理论依据,拓展HPI和EGCG在食品工业中应用范围。In order to investigate the effects of epigallocatechin gallate(EGCG)on hemp protein isolate(HPI)functional properties and antioxidant activity,optimal preparation conditions for HPI-EGCG complexes were determined through single-factor orthogonal experiments.The complexes’functional properties,antioxidant capacity,and potential application in plant protein beverages were evaluated.Results show that the optimal solubility(53.87±0.42%)of HPI-EGCG complexes can be achieved at pH 8,60℃,and 0.2 mol/L salt concentration.Compared to HPI alone,HPI-EGCG complexes exhibit improvements in emulsifying capacity,emulsion stability,DPPH and ABTS free radical scavenging rates by 110.38%,82.73%,59.44%,and 30.60%,respectively.In plant protein beverage applications,HPI-EGCG complexes demonstrate superior centrifugal precipitation rates and stability coefficients compared to soy protein isolate,and receive higher sensory evaluation scores.The study provides theoretical basis for related research of HPI-EGCG and expands the applications of HPI and EGCG in the food industry.

关 键 词：汉麻蛋白 EGCG 功能特性 植物蛋白饮料 

分 类 号：TS201.21[轻工技术与工程—食品科学]