Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17596

Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu

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Abstract

SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.

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不同氧化方法对榛子蛋白功能特性和凝胶特性的影响

摘要本研究旨在探讨不同氧化模式对榛子蛋白功能和凝胶特性的影响。当氧化程度较低时，榛子蛋白的溶解度呈微小变化趋势，随着浓度的增加，溶解度明显下降。在 AAPH 浓度为 1.0 mmol L-1 时，持水量（WHC）、乳化活性指数（EAI）和乳液稳定性指数（ESI）的最大值分别为 343.33%、56.00 m2 g-1 和 75.85 min。随着丙二醛（MDA）浓度的增加，除持油能力（OHC）外，榛子蛋白的功能特性逐渐降低。H2O2 改性改善了榛子蛋白的 OHC、发泡能力、泡沫稳定性和 EAI，而 WHC 和 ESI 则逐渐降低。榛子蛋白凝胶二级结构的研究结果表明，凝胶中的α-螺旋和β-折叠比例较高。此外，氧化的增加导致凝胶的空隙增加。此外，氧化还导致榛子蛋白凝胶的网络结构变得粗糙和松散。这些结果表明，脂质过氧化过程中产生的过氧自由基、羟自由基和 MDA 影响了榛子蛋白的界面特性，破坏了榛子蛋白凝胶的形成，从而影响了榛子蛋白的质量。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.