不同色泽核桃内种皮多酚和核桃仁分离蛋白理化性质的差异

doi:10.3969/j.issn.1004-1524.20230706

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (12): 2923-2934.DOI: 10.3969/j.issn.1004-1524.20230706

不同色泽核桃内种皮多酚和核桃仁分离蛋白理化性质的差异

张燕¹(), 马家辉¹, 王伟², 任丽秋¹, 李晓芹², 朱建津¹, 成向荣¹^,^*()

1.江南大学食品学院,江苏无锡 214122
2.苏州市食品检验检测中心,江苏苏州 215104

收稿日期:2023-05-31 出版日期:2023-12-25 发布日期:2023-12-27
作者简介:张燕(2002—),女,河南信阳人,本科生,主要从事食品营养与功能研究。E-mail: 1011190107@stu.jiangnan.edu.cn
通讯作者: *成向荣,E-mail: cheng-xiangrong@hotmail.com
基金资助:
国家自然科学基金(82103836);江苏省市场监督管理局科技计划项目(KJ21125028);2022年江苏省研究生教育教学改革课题(JGKT22_B032);2021年江苏省高等教育教改研究立项项目(2021JSJG058);教育部“新农科”研究与改革实践项目(2020337)

Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel

ZHANG Yan¹(), MA Jiahui¹, WANG Wei², REN Liqiu¹, LI Xiaoqin², ZHU Jianjin¹, CHENG Xiangrong¹^,^*()

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2. Suzhou Inspection for Food and Testing Center, Suzhou 215104, Jiangsu, China

Received:2023-05-31 Online:2023-12-25 Published:2023-12-27

摘要/Abstract

摘要：

为探究不同色泽核桃内种皮多酚和核桃仁分离蛋白理化性质的差异,根据《核桃仁》(LY/T 1922—2010)的分类方法,将核桃仁依据内种皮色泽分为淡黄色、浅琥珀色、琥珀色;对不同色泽内种皮中酚类化合物含量和抗氧化活性进行评价,并利用超高效液相色谱-串联质谱法(UPLC-MS/MS)对不同色泽内种皮提取物的物质组成进行定性、定量分析。此外,通过碱溶酸沉法提取核桃分离蛋白并探究不同色泽核桃仁蛋白质氧化水平和理化性质的差异。结果表明,随着内种皮色泽的加深,内种皮的多酚含量、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]自由基清除能力都显著(P<0.05)降低;内种皮多酚含量随着色泽由浅至深依次为(308.49±13.43)、(296.86±4.95)、(271.19±16.32)mg·g^-1。主成分分析和偏最小二乘判别分析结果表明,不同色泽核桃内种皮提取物中化合物组成存在差别,其中淡黄色和浅琥珀色内种皮提取物中的物质组成较为相似,并区别于琥珀色内种皮。此外,3种不同色泽核桃仁的脱脂核桃粉蛋白质含量并没有显著性差异,在722.89~974.50 mg·g^-1。随内种皮色泽加深,其相应核桃仁分离蛋白的游离巯基含量逐渐下降,由(20.65±3.72)μmol·g^-1下降至(11.28±1.51)μmol·g^-1,羰基含量逐渐上升,由(3.42±0.35)μmol·g^-1上升至(4.61±0.13)μmol·g^-1;且淡黄色核桃仁分离蛋白的溶解性、持水性与持油性、起泡性与泡沫稳定性显著(P<0.05)优于琥珀色核桃仁,而琥珀色核桃仁分离蛋白的乳化性与乳化稳定性显著(P<0.05)优于淡黄色与浅琥珀色核桃仁。研究结果为科学分级核桃仁、合理开发利用不同色泽内种皮核桃仁提供了理论基础。

关键词: 核桃内种皮, 色泽, 核桃多酚, 核桃蛋白

Abstract:

To investigate the differences in the physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel, according to LY/T 1922—2010 Walnut kernel, the walnut kernels were sorted by pellicle color into 3 categories, light, light amber and amber; and the content of phenolic compounds and antioxidant activity in walnut pellicle of different colors were evaluated, and the material composition of the extracts from walnut pellicle was qualitatively and quantitatively determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In addition, walnut protein isolate was extracted by alkali-solution and acid-isolation, and the differences in protein oxidation level and physicochemical properties of different colors of walnut kernel were explored. The results showed that with the deepening of the walnut pellicle color, the polyphenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability of walnut pellicle decreased significantly (P<0.05); the polyphenol content of walnut pellicle with color from light to dark was (308.49±13.43), (296.86±4.95), (271.19±16.32) mg·g^-1. The results of principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) showed that there were differences in the composition of compounds in extracts of different color walnut pellicles. Among them, the material composition in the light and light amber walnut pellicle extracts was similar, and it was different from the amber pellicle. In addition, there was no significant difference (P>0.05) in the protein content of defatted walnut kernel powder with different colors of walnut kernels, ranging from 722.89 mg·g^-1 to 974.50 mg·g^-1. As the color of the kernel pellicle deepened, the free sulfhydryl content of walnut protein isolate gradually decreased [from (20.65±3.72) μmol·g^-1 decreased to (11.28±1.51) μmol·g^-1], and the carbonyl content gradually increased [from (3.42±0.35) μmol·g^-1 increased to (4.61±0.13) μmol·g^-1); and the solubility, water holding capacity, oil holding capacity, foaming property and foam stability of walnut protein isolate from light kernel were significantly (P<0.05) better than those of amber kernel, while the emulsification and emulsification stability of walnut protein isolate from amber kernel were significantly (P<0.05) better than those of light and light amber kernel. This study provided a theoretical basis for the scientific classification of walnut kernels and the rational development and utilization of walnut kernels with different colors.

Key words: walnut pellicle, color, walnut polyphenol, walnut protein isolate

中图分类号:

S664.1

张燕, 马家辉, 王伟, 任丽秋, 李晓芹, 朱建津, 成向荣. 不同色泽核桃内种皮多酚和核桃仁分离蛋白理化性质的差异[J]. 浙江农业学报, 2023, 35(12): 2923-2934.

ZHANG Yan, MA Jiahui, WANG Wei, REN Liqiu, LI Xiaoqin, ZHU Jianjin, CHENG Xiangrong. Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2923-2934.

图/表 11

图1 样品的外观形态 A,淡黄色内种皮组;B,浅琥珀色内种皮组;C,琥珀色内种皮组。纵行从左到右依次为核桃仁、核桃内种皮、脱脂内种皮粉、核桃仁分离蛋白。

Fig.1 Appearance of samples A, The light walnut pellicle group; B, The light amber walnut pellicle group; C, The amber walnut pellicle group. The longitudinal row from left to right are walnut kernel, walnut pellicle, defatted walnut pellicle powder, walnut kernel protein isolate.

图2 不同色泽核桃内种皮的多酚含量 Z1、Z2、Z3分别为淡黄色内种皮组、浅琥珀色内种皮组、琥珀色内种皮组。柱状图上方无相同小写字母代表差异显著(P<0.05)。下同。

Fig.2 Polyphenols content in walnut pellicle with different colors Z1, Z2, and Z3 are the light walnut pellicle group, the light amber walnut pellicle group, the amber walnut pellicle group, respectively. Different lowercase letters above the columns represent significantly different (P<0.05). The same as below.

图3 不同色泽核桃内种皮的DPPH自由基清除活性和ABTS自由基清除活性

Fig.3 DPPH free radical scavenging activity and ABTS free radical scavenging activity of walnut pellicle with different colors

图4 不同色泽核桃内种皮多酚的总离子流图

Fig.4 Total ion chromatogram spectra of polyphenols from walnut pellicles with different colors

图5 不同色泽内种皮多酚分析 A,聚类热图分析;B,PCA分析;C,PLS-DA分析;D,Z1组和Z2组火山图;E,Z2组和Z3组火山图;F,3种物质的峰面积。

Fig.5 Analysis of polyphenols from walnut pellicles with different colors A, Cluster heat map; B, PCA analysis; C, PLS-DA analysis; D, Volcano plot of group Z1 and group Z2; E, Volcano plot of group Z2 and group Z3; F, Peak area of 3 substances.

图6 脱脂核桃粉(A)和核桃仁分离蛋白(B)的蛋白质含量

Fig.6 Protein content of defatted walnut powder (A) and protein isolates of walnut kernel (B)

图7 核桃仁分离蛋白的游离巯基含量和羰基含量

Fig.7 Content of free sulfhydryl groups and carbonyl groups in protein isolates of walnut kernel

图8 核桃仁分离蛋白的溶解性

Fig.8 Solubility of protein isolates of walnut kernel

图9 核桃仁分离蛋白的持水性(A)和持油性(B)

Fig.9 Water holding capacity (A) and oil holding capacity (B) of protein isolates of walnut kernel

图10 核桃仁分离蛋白的起泡能力和泡沫稳定性

Fig.10 Foaming property and foam stability of protein isolates of walnut kernel

图11 核桃仁分离蛋白的乳化活性和乳化稳定性

Fig.11 Emulsification and emulsification stability of protein isolates of walnut kernel

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不同色泽核桃内种皮多酚和核桃仁分离蛋白理化性质的差异

Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel

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