| 张鹏，王进英，董国鑫，李瑾，代婷婷.亚麻籽分离蛋白-亚麻籽胶美拉德共聚物的制备及表征[J].中国油脂,2026,51(7):.[ZHANG Peng, WANG Jinying, DONG Guoxin, LI Jin, DAI Tingting.Preparation and characterization of flaxseed protein isolate and flaxseed gum Maillard copolymers[J].China Oils and Fats,2026,51(7):.] |
| 亚麻籽分离蛋白-亚麻籽胶美拉德共聚物的制备及表征 |
| Preparation and characterization of flaxseed protein isolate and flaxseed gum Maillard copolymers |
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投稿时间：2025-10-08 修订日期：2026-03-17 录用日期：2026-01-04
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250444 |
| 中文关键词: 亚麻籽分离蛋白 亚麻籽胶 美拉德共聚反应 |
| 英文关键词:flaxseed protein isolate flaxseed gum Maillard copolymerization reaction |
| 基金项目:2022“西部之光”人才培养计划（2023-10） |
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| 中文摘要: |
| 旨在为构建高性能亚麻籽蛋白基材料以及提高资源综合利用水平提供参考，以亚麻籽分离蛋白（FPI）和亚麻籽胶（FG）为原料，利用干法和湿法美拉德共聚反应制备FPI-FG美拉德共聚物，并对FPI-FG美拉德共聚物的结构性能、加工性能及抗氧化活性进行了分析。结果表明：干法显著提升了FPI-FG美拉德共聚物的接枝度（28.56%）和褐变度（0.54），同时共聚物的荧光光谱蓝移，在265 nm处的紫外吸收强度最大，高分子物质的SDS-PAGE条带更深，β-折叠含量显著下降，无规卷曲含量增加，这表明干法条件下共聚物反应程度更深，分子交联更充分；在加工性能方面，相较于湿法共聚物，干法共聚物具有更好的界面稳定性，其乳化性和乳化稳定性分别为49.42 m2/g和20.70 min，起泡性和泡沫稳定性分别为65.58%和8588%；干法共聚物DPPH自由基清除能力（34.23%）与还原能力（0.34）更优，湿法共聚物的ABTS+自由基清除能力（45.36%）更优。综上，干法在改善FPI-FG美拉德共聚物结构和加工性能方面更优。 |
| 英文摘要: |
| 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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