CN114521649A - Polyphenol chitosan oligosaccharide compound and preparation method and application thereof - Google Patents
Polyphenol chitosan oligosaccharide compound and preparation method and application thereof Download PDFInfo
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- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 102
- -1 Polyphenol chitosan oligosaccharide compound Chemical class 0.000 title claims abstract description 38
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- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 42
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the field of food, and particularly relates to a polyphenol chitosan oligosaccharide compound, a preparation method and an application thereof, wherein the preparation method comprises the following steps: (1) treating buckwheat bran by enzymolysis or fermentation; (2) extracting the buckwheat bran polyphenol treated in the step (1) with ethanol, mixing the obtained polyphenol solution with the chitosan oligosaccharide solution according to the mass ratio of 1:1-5, oscillating and centrifuging on an oscillator, taking supernatant, and freeze-drying to obtain the polyphenol chitosan oligosaccharide compound. The polyphenol chitosan oligosaccharide compound is obtained by measuring the total phenol content and the antioxidant activity of the buckwheat bran before and after enzymolysis treatment, and the dissolution rate and the antioxidant activity of polyphenol are greatly improved by compound enzymolysis. Meanwhile, the oxidation resistance of the compound is obviously improved by measuring the oxidation resistance of polyphenol, chitosan oligosaccharide and polyphenol chitosan oligosaccharide compound.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a polyphenol chitosan oligosaccharide compound and a preparation method and application thereof.
Background
The buckwheat bran is rich in polyphenol compounds, and has effects of resisting oxidation, resisting bacteria, reducing blood sugar, resisting virus, preventing cancer, resisting radiation, reducing vascular permeability and fragility, etc. The polyphenol plays a main role in food preservation, product shelf life extension, food nutrient component protection and improvement. The enzymolysis method has the advantages of simple operation, mild conditions, energy conservation, high reaction efficiency, environmental protection and contribution to industrial production. The enzymolysis can better maintain and even improve the nutritive value of the raw materials, and the enzymolysis treatment of the bran can obviously improve the dissolution and extraction rate of the polyphenols.
However, the polyphenol is unstable and easily decomposed, so that its application in the fields of functional foods, pharmaceuticals and the like is limited.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a polyphenol chitosan oligosaccharide compound and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of polyphenol chitosan oligosaccharide compound comprises the following steps:
(1) treating buckwheat bran by enzymolysis or fermentation; (2) extracting the buckwheat bran polyphenol treated in the step (1) with ethanol, mixing the obtained polyphenol solution with the chitosan oligosaccharide solution according to the mass ratio of 1:1-5, oscillating and centrifuging on an oscillator, taking supernatant, and freeze-drying to obtain the polyphenol chitosan oligosaccharide compound.
The enzyme used in the enzymolysis in the step (1) is one or a mixture of glucoamylase, protease and cellulase.
The enzyme used in the enzymolysis in the step (1) is a complex enzyme; the complex enzyme comprises glucoamylase, protease and cellulase, and the mass ratio of the glucoamylase to the protease to the cellulase is 1:2-3: 2-3.
Preferably, the ratio of protease to cellulase is 1: 1.
The invention also provides a polyphenol chitosan oligosaccharide compound obtained by the preparation method.
The invention also comprises an application of the polyphenol chitosan oligosaccharide compound, which is applied to preparing high-phenol hulless oat fresh noodles and specifically comprises the following steps:
(1) mixing the polyphenol chitosan oligosaccharide compound with the oat flour;
(2) the flour obtained in the step (1) is agglomerated with flour, the dough is pressed and formed, and the dough is cut into noodles;
(3) and (3) measuring the basic nutrient components, texture characteristics, sensory quality, oxidation resistance and storage period of the noodles obtained in the step (2).
Compared with the prior art, the invention has the beneficial effects that:
the polyphenol chitosan oligosaccharide compound is obtained by measuring the total phenol content and the antioxidant activity of the buckwheat bran before and after enzymolysis treatment, and the dissolution rate and the antioxidant activity of polyphenol are greatly improved by compound enzymolysis. Meanwhile, the oxidation resistance of the compound is obviously improved by measuring the oxidation resistance of polyphenol, chitosan oligosaccharide and polyphenol chitosan oligosaccharide compound.
The obtained polyphenol chitosan oligosaccharide compound is applied to high-phenol hulless oat fresh noodles, so that the texture characteristics, sensory quality, oxidation resistance and storage quality of the hulless oat fresh noodles can be further improved, the antibacterial activity and oxidation resistance of the hulless oat fresh noodles are remarkably improved, the gluten mesh structure in the noodles is more compact and uniform, the hardness and chewiness of the noodles are remarkably enhanced, the shelf life of the noodles is prolonged, and good feasibility and repeatability are shown as a result.
The biological active ingredients of the high-phenol hulless oat fresh noodles are increased by measuring the basic nutritional ingredients of the high-phenol hulless oat fresh noodles. The quality and structure characteristics of the high-phenol hulless oat fresh noodles are analyzed, and the internal network structure of the dough of the high-phenol hulless oat fresh noodles is superior to that of common hulless oat fresh noodles. The sensory evaluation of the high-phenol hulless oat fresh noodles is analyzed, so that the time for the high-phenol hulless oat fresh noodles to reach an acceptable sensory threshold is prolonged. The antioxidant capacity of the high-phenol hulless oat fresh noodles is analyzed, and the clearance rates of ABTS, DPPH and FRAP of the high-phenol hulless oat fresh noodles are obviously superior to those of common hulless oat fresh noodles. The colony inhibiting effect of the high-phenol hulless oat fresh noodles is remarkably superior to that of common hulless oat fresh noodles by analyzing the total number of colonies of the high-phenol hulless oat fresh noodles.
The natural polyphenol has good antibacterial activity and oxidation resistance. The invention adopts buckwheat bran polyphenol chitosan oligosaccharide compound to prepare high-phenol hulless oat fresh noodles, and analyzes the texture characteristics, sensory quality, oxidation resistance, storage quality and the like of the fresh noodles. The result shows that after the polyphenol-chitosan oligosaccharide is added, the polyphenol and the chitosan oligosaccharide form a complex and stable structure through hydrogen bond and hydrophobic interaction, so that the gluten net structure inside the naked oat fresh noodle strip becomes more compact and uniform, and the hardness and the chewiness of the noodle are obviously enhanced. In addition, the test result shows that the oxidation resistance of the oat flour-compound is enhanced, the growth of microorganisms is effectively inhibited, the product nutrition is improved, the shelf life of the product can be prolonged, and the oat flour-compound has a wide application prospect in the field of functional foods.
Drawings
FIG. 1 is a graph showing the effect of in vitro digestion on polyphenol content;
FIG. 2 is a graph showing the change of the apparent shape of fresh hulless oat noodles before and after storage;
FIG. 3 is a graph showing the change of organoleptic properties of fresh hulless oat noodles during storage;
FIG. 4 is a graph showing the change of the total number of colonies of fresh hulless oat noodles during storage.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the accompanying drawings and preferred embodiments.
Materials and reagents
Buckwheat bran, available from elm forest, shanxi province; chitosan oligosaccharide, molecular weight of 980Da, degree of deacetylation 97%, Zhejiang gold Chitosan Biochemical Co., Ltd; naked oat flour purchased from exemplarily Kangtu specialty Co, county, etc.; wheat flour, purchased from Hebei Pendeli flour, Inc.
Glacial acetic acid, absolute ethyl alcohol and forskol are analytically pure; alpha-amylase, glucoamylase, alkaline protease, cellulase from Shanghai Aladdin Biotech limited; 2-diazo-bis- (3-ethylbenzothiazoline-6-sulfonic acid) diamine salt (ABTS), 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH), 2,4, 6-tris (2-pyridyl) -1,3, 5-triazine (TPTZ), 6-hydroxy-2, 5,7, 8-tetramethylchromane-2-carboxylic acid (Trolox) was purchased from Sigma Chemicals.
Instrument and apparatus
An electric heating forced air drying oven (GZX-9146MBE), Shanghai Bingfeng industries, Ltd; texture analyzer (TA-TX2), Stable Micro System, UK; ultraviolet spectrophotometer (89090a), agilent technologies ltd, usa; vacuum freeze dryer (ALPHA 1-2LD PLUS), Marin Christ, Germany; constant temperature water bath (XMTD-204), Ono instruments Co., Ltd, Tianjin.
Example 1: a polyphenol-chitosan oligosaccharide compound is prepared by the following steps:
(1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating buckwheat bran with 0.5% (not specifically indicated in this application, all refer to mass fraction) of glucoamylase, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with chitosan oligosaccharide solution at a mass ratio of 1:1 with equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain polyphenol chitosan oligosaccharide compound;
example 2: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps:
(1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with 1.5% protease by enzymolysis, culturing at 57.5 deg.C for 190min, boiling to inactivate enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 3: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps:
(1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with 1.5% cellulase by enzymolysis, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 4: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with glucoamylase 0.5%, protease 1.0% and cellulase 1.0%, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 5: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with glucoamylase 0.5%, protease 1.0% and cellulase 1.5%, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 6: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with glucoamylase 0.5%, protease 1.5% and cellulase 1.5%, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 7: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) preparing testa Fagopyri Esculenti slurry with testa Fagopyri Esculenti and distilled water (1:15, w: v), mixing with 6% compressed baker's yeast, and fermenting at 37 deg.C for 6 hr; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1 in equal volume, oscillating on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
control group: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) extracting buckwheat bran polyphenol with ethanol, mixing with a solution of chitosan oligosaccharide at a mass ratio of 1:1, shaking for 10min on a vortex oscillator, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain the polyphenol chitosan oligosaccharide compound.
Example 8: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with glucoamylase 0.5%, protease 1.5% and cellulase 1.5%, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing with a chitosan oligosaccharide solution with a mass ratio of 1:3, shaking for 10min on a vortex oscillator, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
example 9: a polyphenol-chitosan oligosaccharide compound comprises polyphenol extract and chitosan oligosaccharide. The preparation method comprises the following steps: (1) buckwheat bran polyphenol, chitosan oligosaccharide (molecular weight of 980Da) and naked oats flour are used as raw materials; (2) treating testa Fagopyri Esculenti with glucoamylase 0.5%, protease 1.5% and cellulase 1.5%, culturing at 57.5 deg.C for 190min, boiling, and inactivating enzyme; (3) extracting buckwheat bran polyphenol with ethanol, mixing the buckwheat bran polyphenol and chitosan oligosaccharide solution with a mass ratio of 1:5 in equal volume, oscillating the mixture on a vortex oscillator for 10min, centrifuging the mixed solution at a rotating speed of 1,000 Xg for 10min, and freeze-drying the supernatant to obtain a polyphenol chitosan oligosaccharide compound;
measuring polyphenol content by adding 40mL of 0.08mol/L methanol hydrochloride (80%) solution into 1g of testa Fagopyri Esculenti bran, and extracting at 37 deg.C for 120min by shaking table. Centrifuging at 1500r/min for 15min to obtain supernatant as total phenol extractive solution with phenol content expressed in mg of gallic acid equivalent per gram of bran.
Measuring basic nutrient components, namely measuring the moisture content according to a direct drying method of GB 5009.3-2010; the starch content is determined according to the enzyme hydrolysis method of GB 5009.9-1985; the protein is measured according to the Kjeldahl method of GB 5009.5-2016 national standard for food safety-measurement of protein in food; fat content is determined according to GB 5009.6-2016 acid hydrolysis method; the total phenol content is measured by adopting a Folin phenol method; the total dietary fiber content was determined with reference to the national standard GB 5009.88-2014 enzymatic hydrolysis.
The texture characteristics are that a TA-TX2 type texture analyzer is adopted to carry out TPA test, and the probe types are as follows: SMSP/36R; the speed before, during and after measurement is respectively 2.0, 1.0 and 1.0 mm/s; the strain amount was 75%. The indexes of hardness, elasticity and cohesiveness can be obtained from TPA test curve.
DPPH clearance determination, 0.5mL of the assay solution is added with 2mL of 2X 10-4And adding 2.5mL of anhydrous methanol into the mixture at mol/L of DPPH, fully mixing, standing for 30min in the dark, and measuring the absorbance A1 at 517 nm. 2mL of 2X 10 concentration was measured simultaneously-4Absorbance of a mixture of DPPH solution in mol/L and 3mL of absolute methanol A2, and absorbance of a mixture of 0.5mL of the assay and 4.5mL of absolute methanol A0. DPPH clearance was calculated according to the following formula:
a0, absorbance of blank; a1, absorbance after addition of the measurement solution. Results are expressed as μ M Trolox Equivalent (TE)/g sample, calculated from the Trolox standard curve.
ABTS+Determination of the clearance rate 7mmol/L ABTS+The solution is mixed with 2.45mmol/L potassium persulfate solution according to the volume ratio of 2:1, and the mixture is placed in the dark at room temperature for reaction for 16 hours to form ABTS free radical stock solution. The ABTS free radical stock solution is diluted into a working solution by absolute ethyl alcohol before use, and the dilution is required to ensure that the absorbance at 30 ℃ and 734nm wavelength is 0.70 +/-0.02. 0.2mL of the assay solution was added with 5mL of ABTS+Working fluid is fully mixedThen, the reaction mixture was reacted at room temperature for 10min, and the absorbance A1 was measured at 734 nm. Absolute ethyl alcohol is used to replace the determination solution and ABTS working solution as blank and reference. The results are expressed as μ MTrolox equivalent (TE)/g of sample and are calculated by the Trolox standard curve.
FRAP was measured by dissolving 300mmol/L of sodium acetate solution (pH 3.6), 10mmol/L of TPTZ solution (hydrochloric acid solution 40mmol/L as solvent), and 20mmol/L of FeCl3·6H2Mixing the O solution at a ratio of 10:1:1(V: V: V). Mixing 5 μ L sample solution with 500 μ L FRAP working solution, water bathing at 37 deg.C for 30min, and measuring absorbance at 593 nm.
And (4) measuring the total number of colonies, namely, the total number of colonies of the fresh noodles is referred to GB 4789.2-2016 and is modified appropriately. When the colony count reaches 106The noodles are not suitable for eating at CFU/g.
Table 1 shows the change of polyphenol content and antioxidant activity of buckwheat bran;
TABLE 1
Analysis of polyphenol content and antioxidant activity shows that the compound enzymolysis has obvious effect of improving the polyphenol content, and the total phenol content, the free phenol content and the combined phenol content are respectively 1.82 times, 1.58 times and 12.4 times of those of a control group. The bran is enzymatically hydrolyzed using glucoamylase, cellulase and protease, the interaction between the phenolic substance and cell wall components is reduced and the bound phenolic substance is released, wherein the gelatinization and liquefaction of the bran allows the enzyme to substantially contact the substrate to release the phenolic substance. Compared with a control group, the antioxidant activity after enzymolysis treatment is obviously improved and is positively correlated with the content of phenol.
Table 2 shows the antioxidant activity of buckwheat bran polyphenol, chitosan oligosaccharide and polyphenol-chitosan oligosaccharide complex in the examples;
TABLE 2
The antioxidant activity of the compound is obviously enhanced compared with polyphenol and chitosan oligosaccharide monomers. The covalent bond of hydroxyl in the hydroxyl can be weakened after the polyphenol in the compound is crosslinked with the phenolic hydroxyl of the chitosan oligosaccharide through hydrogen bonds, so that the hydrogen supply of the hydroxyl is easier, and the oxidation resistance is enhanced.
Example 10: the polyphenol chitosan oligosaccharide compound obtained in the example 6 is used for preparing high-phenol hulless oat fresh noodles.
The preparation method comprises the following steps: (1) adding 0.5% polyphenol chitosan oligosaccharide compound into oat flour, mixing uniformly, kneading in a dough kneading machine for 10min, aging the dough at room temperature for 20min, pressing and extruding into strips to obtain fresh noodles; (2) and (3) measuring the basic nutrient components, texture characteristics, sensory characteristics, oxidation resistance and total number of bacterial colonies of the high-phenol hulless oat fresh noodles.
FIG. 1 is a graph showing the effect of in vitro digestion on polyphenol content: after gastrointestinal digestion, the total phenol content in the stomach and intestinal tract has obvious difference in the enterodigestion. The total phenol content is stable in the simulated gastric digestion stage, and the loss amount of phenol is obviously increased after reaching the small intestine. Compared with monomer polyphenol, the compound has the advantages that the digestion of phenol is slowed down, and the digestion stability of polyphenol can be effectively improved after the interaction of polyphenol and chitosan oligosaccharide. This is probably because the chitosan oligosaccharide covers the binding sites of digestive enzymes on polyphenols, thereby delaying the digestion of polyphenols.
Table 3 shows the content of the basic components of the fresh hulless oat noodles;
TABLE 3
As can be seen from table 3, no phenolic compounds were detected in the original hulless oat flour, and the total phenol content was increased and the functional activity of the noodles was enhanced after the addition of the compound. The fat content is also reduced, which is beneficial to prolonging the storage period.
Table 4 shows texture characteristics of fresh hulless oat noodles during storage
TABLE 4
Note: different lower case letters indicate that the difference of the same index is significant for different samples in the same storage period (p <0.05)
And (3) analyzing the texture characteristics: the hardness can reflect the force required by the teeth when biting and cutting the noodles; the elasticity and the adhesiveness reflect the toughness and the palatability of the noodles. As can be seen from table 4, the hardness, elasticity and adhesiveness of the noodles tended to decrease with the increase of the storage time. The hardness, elasticity and adhesiveness of the noodles added with the polyphenol-chitosan oligosaccharide compound are increased, probably because the interaction of the compound and mucedin changes the secondary structure of protein, so that a more compact network structure is formed inside the dough.
FIG. 2 is a graph showing the change in the apparent morphology of fresh hulless oat noodles before and after storage; FIG. 3 is a graph showing the change in organoleptic properties of fresh hulless oat noodles during storage;
sensory evaluation analysis
After the polyphenol-chitosan oligosaccharide compound is added, the flavor, color, viscosity, apparent state and taste of the hulless oat fresh noodles at the early stage of storage are obviously changed. The addition of the compound darkens the noodle color, making the initial sensory score of the noodle slightly lower than that of the noodle without the compound added. In the later storage period, the compound inhibits the growth of microorganisms, and the noodles added with the compound have higher sensory score than the original noodles. The addition of the compound prolongs the time for the noodles to reach an acceptable sensory threshold.
Table 5 shows the change of antioxidant activity of fresh hulless oat noodles during storage;
TABLE 5
Note: different lower case letters indicate that the difference of the same index is significant for different samples in the same storage period (p <0.05)
Antioxidant analysis: as can be seen from table 5, the ABTS free radical scavenging ability, DPPH free radical scavenging ability and FRAP antioxidant ability of the fresh noodles added with the polyphenol-chitosan oligosaccharide complex are significantly higher than those of the original noodles. This is because the added complex has excellent antioxidant activity due to the high reactivity and free radical phagocytic ability of the phenolic hydroxyl group, alcoholic hydroxyl group, etc. which are specific to polyphenol molecules, but as the storage temperature increases and the storage time becomes longer, the polyphenol of the complex loses and decomposes, and the antioxidant activity gradually decreases. ABTS, DPPH and FRAP free radical scavenging ability is positively correlated with total phenol content in the noodles.
FIG. 4 shows the change of the total number of colonies of fresh hulless oat noodles during storage; as can be seen in FIG. 4, the total number of colonies of the noodles increased with the increase of the storage temperature and the increase of the storage time. Compared with the original noodles, the total colony count of the noodles added with the polyphenol-chitosan oligosaccharide compound is reduced, and the shelf life is prolonged. The oat flour + complex group had not reached the threshold at day 8. The complex has certain bacteriostasis, can change the circulation and permeability of microbial cell membranes, interfere the replication and transcription of microbial DNA, destroy the normal expression of proteins in bacteria, and cause the bacteria not to grow normally. The added compound has obvious bacteriostatic effect on fresh noodles.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. The preparation method of the polyphenol chitosan oligosaccharide compound is characterized by comprising the following steps:
(1) treating buckwheat bran by enzymolysis or fermentation; (2) extracting the buckwheat bran polyphenol treated in the step (1) with ethanol, mixing the obtained polyphenol solution with the chitosan oligosaccharide solution according to the mass ratio of 1:1-5, oscillating and centrifuging on an oscillator, taking supernatant, and freeze-drying to obtain the polyphenol chitosan oligosaccharide compound.
2. The method for preparing polyphenol chitosan oligosaccharide complex according to claim 1, wherein the enzyme used in the enzymolysis in step (1) is glucoamylase, protease, cellulase or a mixture thereof.
3. The method for preparing polyphenol chitosan oligosaccharide compound according to claim 1, wherein the enzyme used in the enzymolysis in step (1) is a complex enzyme; the complex enzyme comprises glucoamylase, protease and cellulase, and the mass ratio of the glucoamylase to the protease to the cellulase is 1:2-3: 2-3.
4. The method of claim 3, wherein the ratio of protease to cellulase is 1: 1.
5. A polyphenol chitosan oligosaccharide complex obtained by the preparation method as claimed in any one of claims 1 to 4.
6. The application of the polyphenol chitosan oligosaccharide compound of claim 5, which is used for preparing high-phenol hulless oat fresh noodles, and specifically comprises the following steps:
(1) mixing the polyphenol chitosan oligosaccharide compound with the oat flour;
(2) the flour obtained in the step (1) is agglomerated with flour, and the dough is pressed and formed into noodles;
(3) and (3) measuring the basic nutrient components, texture characteristics, sensory quality, oxidation resistance and storage period of the noodles obtained in the step (2).
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