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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Preparation and characterization of lentil protein isolate-gum Arabic conjugates

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小扁豆分离蛋白-阿拉伯胶偶联物的制备与结构表征

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Aug.2025, Vol.48 No.8: 1092-1097

DOI: 10.3969/j.issn.1003-5060.2025.08.013

Authors

DU Yanan, CHEN Hanqing

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: In this paper, the conjugates of lentil protein isolate (LPI) and gum Arabic (GA) were prepared by the wet-heating Maillard reaction, and their structures were characterized. When the mass ratio of LPI to GA was larger than 1:1, the degree of the Maillard reaction increased with the increase of GA proportion. When the mass ratio was less than 1:1, the degree of the Maillard reaction decreased with the increase of GA proportion. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectra results indicated that covalent bonds were formed between LPI and GA. Endogenous fluorescence spectra and surface hydrophobicity analysis confirmed that the introduction of GA changed the conformation of natural LPI and enhanced its surface hydrophobicity. X-ray diffraction (XRD) and scanning electron microscope (SEM) results showed that the crystallinity of the LPI-GA conjugates was reduced by the Maillard reaction, resulting in a loose and brittle sheet-like microstructure. This study provides a theoretical basis for improving the high-value utilization of LPI.

Keywords: lentil protein isolate(LPI); gum Arabic(GA); Maillard reaction; conjugates

作者信息

杜亚男，陈寒青

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章通过湿热法美拉德反应制备小扁豆分离蛋白（lentil protein isolate，LPI）-阿拉伯胶（gum Arabic，GA）偶联物，并对其结构进行表征。当LPI与GA质量比大于1:1时，美拉德反应程度随GA比例的增加而增大；当两者质量比小于1:1时，美拉德反应程度随GA比例的增加而降低。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）和傅里叶变换红外光谱（Fourier transform infrared，FTIR）表征结果表明，LPI与GA之间形成了共价键；内源荧光光谱和表面疏水性分析证实GA的引入改变了天然LPI的构象，增加了它的表面疏水性；X射线衍射（X-ray diffraction，XRD）分析和扫描电子显微镜（scanning electron microscope，SEM）表征结果表明，美拉德反应降低了LPI-GA偶联物的结晶度，使其成为松散、易碎的片状结构。该文研究结果为提高LPI的高值化利用提供了一定的理论基础。

关键词: 小扁豆分离蛋白(LPI)；阿拉伯胶(GA)；美拉德反应；偶联物

Funding

安徽省科技重大专项资助项目（202103a06020001）

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