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Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet

文献类型： 外文期刊

作者： Nie, Chengzhen 1 ; Qin, Xiaopeng 1 ; Duan, Ziqiang 1 ; Huang, Shasha 1 ; Yu, Xiao 1 ; Deng, Qianchun 3 ; Xiang, Qisen; 1 ;

作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Henan Key Lab Cold Chain Food Qual & Safety Contr, 136 Sci Ave, Zhengzhou 450001, Henan, Peoples R China

2.Collaborat Innovat Ctr Food Prod & Safety, 136 Sci Ave, Zhengzhou 450001, Peoples R China

3.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Xudong 2nd Rd, Wuhan 430062, Peoples R China

4.Minist Agr, Key Lab Oilseeds Proc, Xudong 2nd Rd, Wuhan 430062, Peoples R China

5.Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu, Peoples R China

关键词： flaxseed extracts; atmospheric pressure plasma jet; structural modification; emulsifying property; antioxidant activity

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.639； 五年影响因子：3.803 ）

ISSN： 0022-5142

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL(-1)) displayed a sustainable decline in pH (-54.06%, -48.80%, P < 0.05) and zeta potential values (-29.42%, -44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification. (c) 2021 Society of Chemical Industry.

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