| In order to improve the solubility and antioxidant activity of vegetable protein, walnut protein, wheat protein and sesame protein were selected as experimental objects, and the interaction of the vegetable protein with walnut pellicle polyphenols under alkaline conditions was performed to study the effects of walnut pellicle polyphenols modification on the solubility under neutral conditions and antioxidant activity of three vegetable proteins. The structural changes of dissolved proteins were characterized by SDS-PAGE, circular dichroism and fluorescence spectra. The results showed that the solubility of walnut protein, wheat protein and sesame protein increased by 61.54, 61.23 percentage points and 69.25 percentage points respectively when the dosage of walnut pellicle polyphenols was 75 mg/g. At the same time, the DPPH free radical and ABTS free radical scavenging activity of walnut protein, wheat protein and sesame protein were significantly improved. It was found that the three vegetable proteins formed macromolecular aggregates under the action of polyphenols, the contents of α-helix and β-turn contents of protein increased, while β-sheet content decreased, as well as the endogenous fluorescence intensity. In conclusion, the walnut pellicle polyphenols modification can change the structure of vegetable protein and significantly improve the solubility and antioxidant activity. |
