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| Preparation and characterization of flaxseed protein isolate and flaxseed gum Maillard copolymers |
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Received:October 08, 2025 Revised:March 17, 2026 Accepted:January 04, 2026
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250444 |
| KeyWord:flaxseed protein isolate flaxseed gum Maillard copolymerization reaction |
| FundProject:2022“西部之光”人才培养计划（2023-10） |
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| Abstract: |
| To provide a reference for constructing high-performance flaxseed protein-based materials and improving the comprehensive utilization level of resources, flaxseed protein isolate (FPI) and flaxseed gum (FG) were used as raw materials to prepare FPI-FG Maillard copolymers via dry and wet Maillard copolymerization reactions, and the structure properties, processing properties and antioxidant activity of the FPI-FG Maillard copolymers were analyzed. The results showed that the dry method significantly increased the grafting degree (2856% ) and browning degree (0.54) of the copolymers. Meanwhile, the dry-method copolymers exhibited a blue shift in fluorescence spectroscopy, the maximum ultraviolet absorption intensity at 265 nm, deeper SDS-PAGE bands of macromolecular substances, a significant decrease in β-sheet content, and an increase in random coil content, indicating a higher reaction degree and more sufficient molecular cross-linking of the copolymers under dry conditions. In terms of processing properties, compared with the wet-method copolymers, the dry-method copolymers had better interface stability, with emulsifying property and emulsion stability of 49.42 m2/g and 20.70 min, foaming capacity and foam stability of 65.58% and 85.88%, respectively. The dry-method copolymers also showed superior DPPH radical scavenging capacity (34.23% ) and reducing power (0.34), while the wet-method copolymers had a better ABTS+radical scavenging capacity (4536% ). In summary, the dry method is superior to the wet method in improving the structure and processing properties of FPI-FG Maillard copolymers. |
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