Changes in structure,functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction  

作　　者：Xianghui Yan Xiaofeng Gong Zheling Zeng Dongman Wan Jiaheng Xia Maomao Ma Junxin Zhao Pengbo Wang Shuhong Zhang Ping Yu Deming Gong 

机构地区：[1]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,330047,China [2]Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation,Nanchang University,Nanchang,330031,China [3]School of Resources and Environment,Nanchang University,Nanchang,330031,China [4]School of Chemistry and Chemical Engineering,Nanchang University,Nanchang,330031,China [5]School of Food Science and Technology,Nanchang University,Nanchang,330031,China [6]New Zealand Institute of Natural Medicine Research,8 Ha Crescent,Auckland,2104,New Zealand

出　　处：《Food Bioscience》2023年第3期1332-1344,共13页食品生物科学（英文）

基　　金：supported by the International Science and Technol-ogy Cooperation Program of China(Project No.2011DFA32770);the National Natural Science Foundation of China(Project No.31701651,32060516);the Science and Technology Program of Jiangxi Province(Project No.20143ACG70015);the Natural Science Foundation of Jiangxi Province(Project No.20224BAB215050);the Central Govern-ment Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province(Project No.20212ZDD02008,20221ZDD02001);the Research Program of State Key Laboratory of Food Science and Technology,Nanchang University(Project No.SKLFZZA-201910,SKLF-ZZB-201916 and SKLF-ZZB-202135).

摘　　要：In this study,Cinnamomum camphora seed kernel protein isolate(CPI)-dextran(DX)model system was used to investigate the impacts of reaction temperatures(70-100℃)and times(1-4 h)on the structure,functional properties and volatile compounds of Maillard reaction products(MRPs).The formation of MRPs was confirmed by SDS-PAGE,ultraviolet absorption and degree of glycation.Fourier transform infrared(FTIR)and circular dichroism(CD)spectroscopy showed that the secondary structure of MRPs tended to be more regular than native CPI.Moreover,MRPs had a lower free sulfhydryl group content and higher surface hydrophobicity than native CPI.Fluorescence spectra revealed that the tryptophan residues of CPI were transferred to a more hydrophobic microenvironment.The solubility and emulsifying stability of CPI were decreased,while the foaming activity,foaming stability,emulsion stability and apparent viscosity of CPI were significantly improved(p<0.05)after Maillard reaction.Furthermore,MRPs exhibited significantly improved(p<0.05)thermal stability and ABTS^(+)•radical scavenging activity than native CPI,while the DPPH+radical scavenging activity and ferric reducing power were decreased.In addition,volatile compounds,including aldehydes,ketones,benzenes and esters,were identified in MRPs.These results provide a theoretical guidance for future studies on CPI-DX conjugates.

关 键 词：Cinnamomum camphora seed kernel protein DEXTRAN Maillard reaction Structural property Volatile compounds 

分 类 号：TS201[轻工技术与工程—食品科学]