Abstract：
This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation of proteins in the extrudates compared with commercial antioxidants. The results showed that GoC extract was effective in metal chelation and GrP extract possessed excellent radical scavenging activity and reducing power. Protein oxidation inevitably occurred after low-moisture extrusion in terms of elevated level of protein carbonyls and the gradual loss of thiols. LC-MS/MS revealed that the monoxidation and 4-hydroxynonenal adduction were the major oxidative modifications, and legumin was the most susceptible globulin for oxidation. The GoC/GrP extracts effectively retarded the oxidation progress in extrudates by lower intensity of oxidized peptides, whereas protein electrophoretic profiles remained unaffected. This study highlighted the great potential of GoC/GrP as natural antioxidants in plant-based foods.
摘要：
这项研究旨在评估金小球藻（GoC）和葡萄果渣（GrP）提取物在体外和基于豌豆蛋白的挤出物中的抗氧化活性。我们假设与商业抗氧化剂相比,GoC/GrP将限制挤出物中蛋白质的氧化。结果表明，GoC提取物对金属螯合有效，GrP提取物具有优异的自由基清除活性和还原能力。就蛋白质羰基水平升高和硫醇的逐渐损失而言，低水分挤出后不可避免地发生蛋白质氧化。LC-MS/MS显示，单氧化和4-羟基壬烯醛加成是主要的氧化修饰，而legumin是最容易被氧化的球蛋白。GoC/GrP提取物通过较低的氧化肽强度有效地延缓了挤出物中的氧化进程，而蛋白质电泳图谱未受影响。这项研究强调了GoC/GrP作为植物性食品中天然抗氧化剂的巨大潜力。
