Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
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DOI：
10.1016/j.jff.2016.12.010
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发表时间：
2017-11
影响因子：
5.6
通讯作者：
JuDong Yeo;F. Shahidi
中科院分区：
文献类型：
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作者：
JuDong Yeo;F. Shahidi
采用HPLC-ESI-MSn分析和以下不同的抗氧化能力的测量，监测水热（煮沸）处理后的扁豆品种的不溶性结合酚（IBPs）的变化。水热能使细胞壁基质崩解或疏松，不溶结合酚类物质含量降低，酚类物质含量和抗氧化能力测定表明，水热能使细胞壁基质崩解或疏松，不溶结合酚类物质含量降低，可能是细胞壁基质中不溶结合酚类物质释放的结果。然而，释放的结合酚类物质没有保持为可溶性/游离酚类物质（SP），因为它们的增加小于结合酚类物质的减少，表明酚类化合物的损失。推测这种损失是由于与其他分子如蛋白质、淀粉和纤维素形成不可逆共价键，这些分子不受本工作中使用的碱水解程序的影响。因此，可以考虑在沸腾期间结合的酚类化合物的结构和位置变化以及化学键合的可能改变。
The changes in the insoluble-bound phenolics (IBPs) of lentil cultivars upon hydrothermal (boiling) processing were monitored using HPLC-ESI-MSn analysis and by following different antioxidant capacity measurements. The hydrothermal energy disintegrated or loosened the cell wall matrix, hence the content of insoluble-bound phenolics decreased as shown by HPLC analysis and measurement of phenolics and antioxidant capacity during the boiling process, indicating their possible release from cell wall matrix. However, the released bound phenolics did not remain as soluble/free phenolics (SPs) as their increase was less than the decrease in bound phenolics, indicating loss of phenolic compounds. This loss is speculated to be due to the formation of irreversible covalent bonds to other molecules such as protein, starch, and cellulose, which are not affected by alkali hydrolysis procedure used in this work. Thus, structural and positional changes of bound phenolics and possible alteration of chemical bonding during boiling may be contemplated.