Combination and precipitation mechanism of soy protein and tea polyphenols

被引：70

作者：

Dai, Shicheng ^{[1
]}

Xu, Tianhe ^{[1
]}

Yuan, Yue ^{[1
]}

Fang, Qi ^{[1
]}

Lian, Ziteng ^{[1
]}

Tian, Tian ^{[1
]}

Tong, Xiaohong ^{[3
]}

Jiang, Lianzhou ^{[1
,2
]}

Wang, Huan ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

[3] Northeast Agr Univ, Coll Agr, Harbin 150030, Heilongjiang, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2024年 / 146卷

基金：

中国国家自然科学基金;

关键词：

Soy protein isolate; Water-soluble polyphenol; Non-covalent interaction; Precipitation; Structure;

D O I：

10.1016/j.foodhyd.2023.109197

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Non-covalent interactions of plant proteins and polyphenols is often occurred in food production and processing. However, the combination of the two may form a precipitate to reduce the aesthetic value and taste. In this study, we prepared different proportions of soy protein isolate (SPI) and catechin/epigallocatechin-3-gallate (EGCG) non-covalent complexes. The structural and conformational changes of the complex in the noncovalent interaction system were explored by multi-spectral technology, and the transition mechanism from the solution-state to the precipitation-state was analyzed. As a "bridge", polyphenols made more SPI cross-linked and aggregate, and reduce hydrophobicity. The enhancement of resonance Rayleigh scattering further confirmed the formation of macromolecular particles. SPI mainly combined with catechin/EGCG through hydrogen bonds, and more benzene rings and phenol hydroxyl structure of EGCG were conducive to the formation of a more stable complex with protein. In addition, the increase of polyphenol concentration promoted the conjugation effect (hydrophobic interaction and electrostatic interaction) with protein, resulting in insoluble high molecular weight aggregate precipitation.

引用

页数：14

共 34 条

[1]

Asano K., 1982, Journal of the American Society of Brewing Chemists, V40, P147

[2] On the purported "backbone fluorescence" in protein three-dimensional fluorescence spectra [J].

Bortolotti, Annalisa ;

Wong, Yin How ;

Korsholm, Stine S. ;

Bahring, Noor Hafizan B. ;

Bobone, Sara ;

Tayyab, Saad ;

van de Weert, Marco ;

Stella, Lorenzo .

RSC ADVANCES, 2016, 6 (114) :112870-112876

[3] Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate [J].

Chen, Yang ;

Xi, Jun .

FOOD CHEMISTRY, 2022, 373

[4] Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics [J].

Dai, Shicheng ;

Liao, Peilong ;

Wang, Yilun ;

Tian, Tian ;

Tong, Xiaohong ;

Lyu, Bo ;

Cheng, Lin ;

Miao, Liming ;

Qi, Weijie ;

Jiang, Lianzhou ;

Wang, Huan .

FOOD HYDROCOLLOIDS, 2023, 135

[5] Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation [J].

Dai, Shicheng ;

Lian, Ziteng ;

Qi, Weijie ;

Chen, Yashuang ;

Tong, Xiaohong ;

Tian, Tian ;

Lyu, Bo ;

Wang, Mengmeng ;

Wang, Huan ;

Jiang, Lianzhou .

FOOD CHEMISTRY, 2022, 384

[6]

Dufour É, 2009, INFRARED SPECTROSCOPY FOR FOOD QUALITY ANALYSIS AND CONTROL, P3

[7]

Eftink M.R., 2002, Topics in Fluorescence Spectroscopy: Principles, P53, DOI DOI 10.1007/0-306-47058-6_2

[8] Improving farming practices reduces the carbon footprint of spring wheat production [J].

Gan, Yantai ;

Liang, Chang ;

Chai, Qiang ;

Lemke, Reynald L. ;

Campbell, Con A. ;

Zentner, Robert P. .

NATURE COMMUNICATIONS, 2014, 5

[9] Influence of pH on the structure and properties of soy protein/montmorillonite nanocomposite prepared by aqueous solution intercalating [J].

Guo, Gaiping ;

Tian, Huafeng ;

Wu, Qiangxian .

APPLIED CLAY SCIENCE, 2019, 171 :14-19

[10] An insight into the changes in conformation and emulsifying properties of soy 8-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis [J].

Huang, Guo ;

Jin, Hainan ;

Liu, Guichen ;

Yang, Shuyuan ;

Jiang, Lianzhou ;

Zhang, Yan ;

Sui, Xiaonan .

FOOD CHEMISTRY, 2022, 394

← 1 2 3 4 →