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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties
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Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties

机译:高静水压压力 - 预处理水稻麸蛋白水解酸盐和阿魏酸之间的共价相互作用:侧重于抗氧化活性和乳化性能

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摘要

Rice bran protein hydrolysates (RBPH) pretreated with high hydrostatic pressure (HHP) covalently interacted with ferulic acid (FA) (0.5 to 2.5 mg/mL) under alkaline conditions. The structural and functional properties of the conjugates were investigated. The results revealed that the FA binding equivalent on RBPH increased from 6.03 to 207.64 nmol/mg. FTIR spectral analysis indicated that the content of a-helix increased, whereas the contents of beta-sheet, beta-turn, and random coil decreased. The surface hydrophobicity (H-0) of RBPH increased, the fluorescence intensity decreased, and the tertiary structure changed because of covalent interactions between RBPH and FA. The emulsifying activity index of RBPH-FA (1.5 mg/mL) was 35.10% higher than that of the control, whereas FA concentrations higher than 1.5 mg/mL had a negative effect on emulsifying properties. RBPH-FA (2.5 mg/mL) exhibited the strongest antioxidant activity. This study provides a new reference for the application of RBPH-FA conjugates in food processing.
机译:在碱性条件下,经高压(HHP)预处理的米糠蛋白水解物(RBPH)与阿魏酸(FA)(0.5至2.5 mg/mL)共价相互作用。研究了共轭物的结构和功能性质。结果显示,RBPH上的FA结合当量从6.03 nmol/mg增加到207.64 nmol/mg。FTIR光谱分析表明,a-螺旋的含量增加,而β片、β圈和无规线圈的含量减少。由于RBPH和FA之间的共价作用,RBPH的表面疏水性(H-0)增加,荧光强度降低,三级结构发生变化。RBPH-FA(1.5 mg/mL)的乳化活性指数比对照组高35.10%,而FA浓度高于1.5 mg/mL对乳化性能有负面影响。RBPH-FA(2.5 mg/mL)表现出最强的抗氧化活性。本研究为RBPH-FA复合物在食品加工中的应用提供了新的参考。

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