发芽糙米蛋白-葡聚糖共价接枝复合物的开发及其物理化学性能、乳液稳定性的评价（英文）
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摘要
将发芽糙米蛋白(germinated brown rice protein,GBRP)和葡聚糖通过美拉德反应开发一种新型的乳化剂。使用傅里叶变换红外光谱仪和X射线衍射仪分析发芽糙米蛋白-葡聚糖共价复合物(germinated brown rice protein-dextran conjugate,GBRP-Dex Con)。结果表明,通过与葡聚糖共价结合,相比于GBRP,GBRP-Dex Con的溶解度提高了10%(pH 7.0);变性温度(122.2℃)提高了14.7℃(GBRP为107.5℃);GBRP-Dex Con清除DPPH自由基能力及总还原能力显著提高(P<0.05)。通过测定美藤果油乳状液的粒径及物理稳定性发现,GBRPDex Con在稳定乳状液比GBRP、发芽糙米蛋白-葡聚糖混合物(GBRP-Dex Mix)以及作为常规乳化剂的大豆分离蛋白更为有效。本方法制备的乳化剂GBRP-Dex Con具有优异的性能和应用到食品工业的潜力。
The purpose of this study was to develop a novel emulsifier from germinated brown rice protein(GBRP) and dextran through the Maillard reaction. Fourier transform infrared(FTIR) spectroscopy and X-ray diffractometry analysis were used to evidence the formation of GBRP-dextran conjugate(GBRP-Dex Con). Experimental results indicated that the solubility of GBRP-Dex Con was 10% higher than that of GBRP(pH 7.0) through covalent bonding with dextran. The denaturation temperature of GBRP-Dex Con(122.2 ℃) was 14.7 ℃ higher than that of GBRP(107.5 ℃). The radical scavenging activity and reducing power of GBRP-Dex Con were significantly higher than those of GBRP(P < 0.05). Measurements of the droplet size and physical stability of Sacha Inchi oil emulsion demonstrated that GBRP-Dex Con was more effective in stabilization of the emulsion than the protein alone, their physical mixture and the common emulsifier soy protein isolate(SPI). Thus, GBRP-Dex Con as a new emulsifier with excellent properties has a great potential for applications in the food industry.
The purpose of this study was to develop a novel emulsifier from germinated brown rice protein(GBRP) and dextran through the Maillard reaction. Fourier transform infrared(FTIR) spectroscopy and X-ray diffractometry analysis were used to evidence the formation of GBRP-dextran conjugate(GBRP-Dex Con). Experimental results indicated that the solubility of GBRP-Dex Con was 10% higher than that of GBRP(pH 7.0) through covalent bonding with dextran. The denaturation temperature of GBRP-Dex Con(122.2 ℃) was 14.7 ℃ higher than that of GBRP(107.5 ℃). The radical scavenging activity and reducing power of GBRP-Dex Con were significantly higher than those of GBRP(P < 0.05). Measurements of the droplet size and physical stability of Sacha Inchi oil emulsion demonstrated that GBRP-Dex Con was more effective in stabilization of the emulsion than the protein alone, their physical mixture and the common emulsifier soy protein isolate(SPI). Thus, GBRP-Dex Con as a new emulsifier with excellent properties has a great potential for applications in the food industry.
引文
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[25]ALVAREZ C,GARCIA V,RENDUELES M,et al.Functional properties of isolated porcine blood proteins modified by Maillard’s reaction[J].Food Hydrocolloids,2012,28:267-274.DOI:10.1016/j.foodhyd.2012.01.001.
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[27]LIU Y,ZHAO G L,ZHAO M M,et al.Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J].Food Chemistry,2012,131:901-906.DOI:10.1016/j.foodchem.2011.09.074.
[28]LIU F G,SUN C X,YANG W,et al.Structural characterization and functional evaluation of lactoferrine polyphenol conjugates formed by free radical graft copolymerization[J].RSC Advances,2015,5:15641-15651.DOI:10.1039/C4RA10802G.
[29]EICHNER K.Antioxidant effect of Maillard reaction intermediates[J].Progress in Food and Nutrition Science,1981,5:441-451.DOI:10.1007/978-1-4757-9351-2.
[30]GUZEY D,MCCLEMENTS D J.Formation,stability and properties of multilayer emulsions for application in the food industry[J].Advances in Colloid and Interface Science,2006,128/129/130:227-248.DOI:10.1016/j.cis.2006.11.021.
[31]MCCLEMENTS D J.Emulsion formation[M]//Food emulsions:principles,practice and techniques.Boca Raton,Florida:CRC Press,1999:161-183.DOI:10.1201/9781420039436.
[32]TCHOLAKOVA S,DENKOV N D,IVANOV I B,et al.Coalescence stability of emulsions containing globular milk proteins[J].Advances in Colloid and Interface Science,2006,123/124/125/126:259-293.DOI:10.1016/j.cis.2006.05.021.
[33]MCCLEMENTS D J.Comments on viscosity enhancement and depletion flocculation by polysaccharides[J].Food Hydrocolloids,2000,14:173-177.DOI:10.1016/S0268-005X(99)00065-X.
[34]WOOSTER T J,AUGUSTIN M A.β-Lactoglobulin-dextran Maillard conjugates:their effect on interfacial thickness and emulsion stability[J].Journal of Colloid and Interface Science,2006,303:564-572.DOI:10.1016/j.jcis.2006.07.081.
[35]YANG Y,CUI S W,GONG J,et al.A soy protein polysaccharides Maillard reaction product enhanced the physical stability of oil-inwater emulsions containing citral[J].Food Hydrocolloids,2015,48:155-164.DOI:10.1016/j.foodhyd.2015.02.004.
[2]WANG M,HETLIARACHCHY N S,QI M,et al.Preparation and functional properties of rice bran protein isolate[J].Journal of Agriculture and Food Chemistry,1999,47:411-416.DOI:10.1021/jf9806964.
[3]ILANKOVAN P,HETTIARACHCHY N S,CHRISTIAN S,et al.Hydrophobicity,solubility,and emulsifying properties of enzymemodified rice endosperm protein[J].Cereal Chemistry,2007,84:343-349.DOI:10.1094/CCHEM-84-4-0343.
[4]ILANKOVAN P,HETTIARACHCHY N S,CHRISTIAN S.Preparation of rice endosperm protein isolate by alkali extraction[J].Cereal Chemistry,2008,85:76-81.DOI:10.1094/CCHEM-85-1-0076.
[5]TRACHOO N,BOUDREAUX C,MOONGNGARM A,et al.Effect of germinated rough rice media on growth of selected probiotic bactaria[J].Pakistan Journal of Biological Sciences,2006,9:2657-2661.DOI:10.3923/pjbs.2006.2657.2661.
[6]KIM D Y,SHIN W S.Functional improvements in bovine serum albumin-fucoidan conjugate through the Maillard reaction[J].Food Chemistry,2016,190:974-981.DOI:10.1016/j.foodchem.2015.06.046.
[7]OLIVER C M,MELTON L D,STANLEY R A.Creating proteins with novel functionality via the Maillard reaction:a review[J].Critical Reviews in Food Science and Nutrition,2006,46:337-350.DOI:10.1080/10408690590957250.
[8]JIAN W J,HE J,SUN Y M,et al.Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction[J].LWT-Food Science and Technology,2016,69:358-364.DOI:10.1016/j.lwt.2015.11.061.
[9]MULCAHY E M,PARK C W,DRAKE M A,et al.Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin[J].International Dairy Journal,2016,60:47-54.DOI:10.1016/j.idairyj.2016.02.049.
[10]GUMUS C E,PARDO G D,MCCLEMENTS D J.Lutein-enriched emulsion-based delivery systems:impact of Maillard conjugation on physicochemical stability and gastrointestinal fate[J].Food Hydrocolloids,2016,60:38-49.DOI:10.1016/j.foodhyd.2016.03.021.
[11]TIAN S,CHEN J,SMALL D M.Enhancement of solubility and emulsifying properties of soy protein isolates by glucose conjugation[J].Journal of Food Processing and Preservation,2009,35:80-95.DOI:10.1111/j.1745-4549.2009.00456.x.
[12]LIU F,MA C,MCCLEMENTS D J,et al.Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions:impact on formation,stability,and bioaccessibility ofβ-carotene emulsions[J].Food Hydrocolloids,2016,61:1-11.DOI:10.1016/j.foodhyd.2016.05.031.
[13]LI Y,LU F,LUO C R,et al.Functional properties of the Maillard reaction product of rice with sugar[J].Food Chemistry,2009,117(1):69-74.DOI:10.1016/j.foodchem.2009.03.078.
[14]MCCLEMENTS D J,XIAO H.Potential biological fate of ingested nanoemulsions:influence of particle characteristics[J].Food and Function,2012,3:202-220.DOI:10.1039/C1FO10193E.
[15]DU Y X,SHI S H,JIANG Y,et al.Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated withκ-carrageenan through Maillard reaction[J].Journal of the Science of Food and Agriculture,2013,93:125-133.DOI:10.1002/jsfa.5739.
[16]LIU F G,WANG D,SUN C X,et al.Utilization of interfacial engineering to improve physicochemical stability ofβ-carotene emulsions:multilayer coatings formed using protein and proteinpolyphenol conjugates[J].Food Chemistry,2016,205:129-139.DOI:10.1016/j.foodchem.2016.02.155.
[17]ZHU W L,ZHANG Z J.Preparation and characterization of catechingrafted chitosan with antioxidant and antidiabetic potential[J].International Journal of Biological Macromolecules,2014,70:150-155.DOI:10.1016/j.ijbiomac.2014.06.047.
[18]WANG W Q,BAO Y H,CHEN Y.Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system[J].Food Chemistry,2013,139:355-361.DOI:10.1016/j.foodchem.2013.01.072.
[19]YOU J,LUO Y K,SHEN H X,et al.Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp(Hypophthalmichthys molitrix)protein hydrolysate-glucose system[J].International Journal of Food Science and Technology,2011,46:2467-2474.DOI:10.1111/j.1365-2621.2011.02769.x.
[20]LE BOURVELLEC C,RENARD C M G C.Interactions between polyphenols and macromolecules:quantification methods and mechanisms[J].Critical Reviews in Food Science and Nutrition,2012,52:213-248.DOI:10.1080/10408398.2010.499808.
[21]OLIVER C M,KHER A,MCNAUGHTON D,et al.Use of FTIRand mass spectrometry for characterization of glycated caseins[J].Journal of Dairy Research,2009,76:105-110.DOI:10.1017/S002202990800383X.
[22]GU F L,KIM J M,ABBAS S,et al.Structure and antioxidant activity of high molecular weight Maillard reaction products from caseinglucose[J].Food Chemistry,2010,120:505-511.DOI:10.1016/j.foodchem.2009.10.044.
[23]SU J F,HUANG Z,YUAN X Y,et al.Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions[J].Carbohydrate Polymers,2010,79:145-153.DOI:10.1016/j.carbpol.2009.07.035.
[24]CAI J P,DANG Q F,LIU C S,et al.Preparation and characterization of N-benzoyl-O-acetyl-chitosan[J].International Journal of Biological Macromolecules,2015,77:52-58.DOI:10.1016/j.ijbiomac.2015.03.007.
[25]ALVAREZ C,GARCIA V,RENDUELES M,et al.Functional properties of isolated porcine blood proteins modified by Maillard’s reaction[J].Food Hydrocolloids,2012,28:267-274.DOI:10.1016/j.foodhyd.2012.01.001.
[26]JIMEEZ-CASTANO L,VILLAMIEL M,LOPEZ-FANDINO R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21:433-443.DOI:10.1016/j.foodhyd.2006.05.006.
[27]LIU Y,ZHAO G L,ZHAO M M,et al.Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J].Food Chemistry,2012,131:901-906.DOI:10.1016/j.foodchem.2011.09.074.
[28]LIU F G,SUN C X,YANG W,et al.Structural characterization and functional evaluation of lactoferrine polyphenol conjugates formed by free radical graft copolymerization[J].RSC Advances,2015,5:15641-15651.DOI:10.1039/C4RA10802G.
[29]EICHNER K.Antioxidant effect of Maillard reaction intermediates[J].Progress in Food and Nutrition Science,1981,5:441-451.DOI:10.1007/978-1-4757-9351-2.
[30]GUZEY D,MCCLEMENTS D J.Formation,stability and properties of multilayer emulsions for application in the food industry[J].Advances in Colloid and Interface Science,2006,128/129/130:227-248.DOI:10.1016/j.cis.2006.11.021.
[31]MCCLEMENTS D J.Emulsion formation[M]//Food emulsions:principles,practice and techniques.Boca Raton,Florida:CRC Press,1999:161-183.DOI:10.1201/9781420039436.
[32]TCHOLAKOVA S,DENKOV N D,IVANOV I B,et al.Coalescence stability of emulsions containing globular milk proteins[J].Advances in Colloid and Interface Science,2006,123/124/125/126:259-293.DOI:10.1016/j.cis.2006.05.021.
[33]MCCLEMENTS D J.Comments on viscosity enhancement and depletion flocculation by polysaccharides[J].Food Hydrocolloids,2000,14:173-177.DOI:10.1016/S0268-005X(99)00065-X.
[34]WOOSTER T J,AUGUSTIN M A.β-Lactoglobulin-dextran Maillard conjugates:their effect on interfacial thickness and emulsion stability[J].Journal of Colloid and Interface Science,2006,303:564-572.DOI:10.1016/j.jcis.2006.07.081.
[35]YANG Y,CUI S W,GONG J,et al.A soy protein polysaccharides Maillard reaction product enhanced the physical stability of oil-inwater emulsions containing citral[J].Food Hydrocolloids,2015,48:155-164.DOI:10.1016/j.foodhyd.2015.02.004.