食品工业科技2025，Vol.46Issue(20)：48-56,9.DOI:10.13386/j.issn1002-0306.2024090336
丁香酚-绿豆蛋白酶解物相互作用及互作物功能活性与结构表征
Eugenol-Mung Bean Protein Hydrolysate Cleavage Interaction and Intercropping Functional Activity and Structural Characterization
摘要
Abstract
To improve the emulsifying activity and antioxidant activity of mung bean protein hydrolysate(MBPH)in O/W systems,enabling it to perform better in food systems,this study used eugenol(EG)and MBPH as raw materials to prepare their interactions and analyzed the effects of different EG concentrations on their interactions,functional activities,and structural properties.The results showed that the emulsifying activity of MBPH increased in an EG concentration-dependent manner.When the EG concentration reached 300 μg/mL,the EG-MBPH interaction product exhibited superior emulsifying stability and significantly improved antioxidant activity(P＜0.05).Structural analysis revealed that the structure of the EG-MBPH interaction product changed to varying degrees depending on the EG concentration.In the 300 μg/mL EG treatment group,the particle size was larger and more uniform.Compared to MBPH,the characteristic absorption peaks in the FTIR spectra of EG-MBPH were significantly shifted,and fluorescence intensity decreased,indicating that EG interacted with MBPH,leading to structural changes in the protein hydrolysate.Conclusion:The addition of 300 μg/mL EG significantly improved the emulsifying and antioxidant activities of MBPH(P＜0.05).The results of this study provide new insights into the development and application of functional emulsifiers.关键词
绿豆蛋白酶解物/丁香酚/相互作用/功能活性/结构特性Key words
mung bean protein hydrolysate/eugenol/interaction/functional activities/structural properties分类
轻工纺织引用本文复制引用
冷海静,沈琰,郑怀军,李金玲,陈洪生,曹荣安,刁静静..丁香酚-绿豆蛋白酶解物相互作用及互作物功能活性与结构表征[J].食品工业科技,2025,46(20):48-56,9.基金项目
黑龙江省"百千万"重大攻关项目(2021ZX12B05) （2021ZX12B05）
黑龙江八一农垦大学研究生创新基金项目(YJSCX2023-ZX16) （YJSCX2023-ZX16）
黑龙江省杂粮生产与加工优势特色学科项目(2022-78). （2022-78）
