包装与食品机械2024，Vol.42Issue(5)：24-33,10.DOI:10.3969/j.issn.1005-1295.2024.05.003
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
摘要
Abstract
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Key words
hemp protein/EGCG/function characteristics/plant protein beverage分类
轻工纺织引用本文复制引用
李璐璐,杨杨,马春敏,王冰,刘晓飞,张光,边鑫,张娜..汉麻蛋白与EGCG复合物的制备及应用[J].包装与食品机械,2024,42(5):24-33,10.基金项目
国家自然科学基金项目(32372387) （32372387）
