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Insights into the mechanism of ameliorative antioxidant activity and hydration characteristics in cold plasma-induced glycosylated peanut protein products

文献类型：期刊论文

作者Yu, Jiao-jiao1; Zhang, Ran-ran1; Yang, Da-Qiao1; Lin, Xiang-na1; Fu, Wen-jie1; Shao, Yi-qi1; Ji, Hui1; Guo, Zhan-yong2
刊名FOOD CHEMISTRY
出版日期2025-05-01
卷号473页码:9
关键词Cold plasma Peanut protein Sesbania gum Visual analysis
ISSN号0308-8146
DOI10.1016/j.foodchem.2025.143113
通讯作者Yu, Jiao-jiao(yujiaojiao@lyu.edu.cn) ; Ji, Hui(jihui@lyu.edu.cn) ; Guo, Zhan-yong(zyguo@yic.ac.cn)
英文摘要To achieve the high-value application of high-denatured peanut protein isolate (HPPI), cold plasma (CP) was employed to modify its surface structure through covalent binding with sesbania gum. Compared to HPPI, the water-binding capacity and antioxidant activity of glycosylated products, containing DPPH and ABTS center dot+ free radical scavenging activities, as well as lipid peroxidation inhibition, were significantly enhanced. CP-induced covalent binding was confirmed by a degree of grafting (15.57 % +/- 0.38 %), the formation of large molecular weight complexes, and the presence of glucosidic bonds. The loose tertiary structure of the glycosylated product facilitated the formation of hydrogen bonds between hydrophilic groups (-OH) and water molecules and also promoted the enhancement of the antioxidant activity of aromatic amino acids via electron transfer. Given the strong correlation between water retention and antioxidant activity, CP-induced glycosylated products can find applications in diverse fields, such as functional supplements.
WOS关键词MAILLARD REACTION-PRODUCTS ; MODEL
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种英语
WOS记录号WOS:001422225800001
资助机构Innovation and Entrepreneurship Training Program for College Students ; National Natural Science Foundation of China ; Scientific Research Foundation for high-level talent
源URL[http://ir.yic.ac.cn/handle/133337/40355]  
专题海岸带生物学与生物资源利用重点实验室
海岸带生物资源高效利用研究与发展中心
通讯作者Yu, Jiao-jiao; Ji, Hui; Guo, Zhan-yong
作者单位1.Linyi Univ, Coll Life Sci, Shandong Key Lab Biol Preparat & Applicat Technol, Linyi 276005, Peoples R China
2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 450018, Peoples R China
推荐引用方式
GB/T 7714		 Yu, Jiao-jiao,Zhang, Ran-ran,Yang, Da-Qiao,et al. Insights into the mechanism of ameliorative antioxidant activity and hydration characteristics in cold plasma-induced glycosylated peanut protein products[J]. FOOD CHEMISTRY,2025,473:9.
APA Yu, Jiao-jiao.,Zhang, Ran-ran.,Yang, Da-Qiao.,Lin, Xiang-na.,Fu, Wen-jie.,...&Guo, Zhan-yong.(2025).Insights into the mechanism of ameliorative antioxidant activity and hydration characteristics in cold plasma-induced glycosylated peanut protein products.FOOD CHEMISTRY,473,9.
MLA Yu, Jiao-jiao,et al."Insights into the mechanism of ameliorative antioxidant activity and hydration characteristics in cold plasma-induced glycosylated peanut protein products".FOOD CHEMISTRY 473(2025):9.

入库方式： OAI收割

来源：烟台海岸带研究所

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