糖基化改性对核桃肽结构及功能特性的影响  

Effect of glycosylation modification on structure and functional properties of walnut peptides

作　　者：廖彦超 刘妍 张钧橙 闵伟红 LIAO Yanchao;LIU Yan;ZHANG Juncheng;MIN Weihong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;National Key Laboratory for Development and Utilization of Forest Food Resources,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;College of Food and Health,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]浙江农林大学森林食物资源挖掘与利用全国重点实验室,浙江杭州311300 [3]浙江农林大学食品与健康学院,浙江杭州311300

出　　处：《浙江农林大学学报》2025年第2期219-229,共11页Journal of Zhejiang A&F University

基　　金：国家自然科学基金资助项目(22378368)。

摘　　要：【目的】探究干热条件下核桃肽(walnut peptides,WP)与碳水化合物的美拉德反应对改性前后其结构的影响,分析了核桃肽美拉德反应前后的抗氧化活性、热稳定性等功能特性,为核桃肽在食品工业中的应用提供理论依据。【方法】采用干热法将核桃肽分别与阿拉伯木聚糖(arabinoxylan,AX)和低聚木糖(xylo-oligosaccharides,XOS)进行美拉德反应,以接枝度、褐变指数反映糖基化程度,测定不同碳水化合物对核桃肽的分子量、微观结构、粒径、热稳定性、抗氧化活性等指标的影响。【结果】提取的阿拉伯木聚糖是以阿拉伯糖和木糖为主要成分的高分子量多糖,核桃肽主要由小于2000 Da的肽段组成。与阿拉伯木聚糖进行糖基化反应后,核桃肽寡肽含量得到了提高,反之,与低聚木糖进行糖基化反应后,寡肽含量却降低了。核桃肽美拉德产物的平均粒径减小,总巯基和游离巯基质量摩尔浓度增加,结构更加无序松散,热稳定性以及抗氧化活性都得到了提高。【结论】糖基化有利于改善核桃肽的结构和功能性质,可提升核桃肽在食品工业中应用的可行性。[Objective]This study aimed to explore the effects of the Maillard reaction between walnut peptides(WP)and carbohydrates under dry heat conditions on the structural modifications before and after the reaction.It also analyzed the functional characteristics such as antioxidant activity and thermal stability before and after the Maillard reaction,providing a theoretical basis for walnut peptides application in the food industry.[Method]The Maillard reaction between walnut peptides and arabinoxylan(AX)or xylo-oligosaccharides(XOS)was conducted using dry heat.The degree of grafting and the browning index were used to reflect the extent of glycosylation.The impacts of different carbohydrates on the molecular weight,microstructure,particle size,thermal stability,and antioxidant activity of walnut peptides were measured.[Result]Arabinoxylan was a high-molecular-weight polysaccharide mainly composed of arabinose and xylulose,while walnut peptides were primarily composed of peptide fragments less than 2000 Da.After glycosylation with arabinoxylan,the content of oligopeptides increased,whereas it decreased when reacting with xylo-oligosaccharides.The average particle size of the Maillard products of walnut peptides decreased,while the total and free thiol contents increased,leading to a more disordered and loose structure.Furthermore,both thermal stability and antioxidant activity improved.[Conclusion]Glycosylation is beneficial for improving the structure and functional properties of walnut peptides,and can enhance the feasibility of their application in the food industry.

关 键 词：美拉德 糖基化 核桃肽 功能特性 

分 类 号：TS201[轻工技术与工程—食品科学]