Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion

被引：16

作者：

Chen, Weijun ^{[1
,2
]}

Zhu, Jiayu ^{[1
]}

Wang, Wenjun

Liu, Dayu ^{[1
]}

Zhang, Yin ^{[1
]}

Li, Yuncheng ^{[1
]}

Meng, Fanbing ^{[1
]}

Zhang, Wei ^{[4
]}

Liu, Donghong ^{[3
]}

机构：

[1] Chengdu Univ, Coll Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, Chengdu, Peoples R China

[2] Sichuan Tourism Univ, Cuisine Sci Key Lab Sichuan Prov, Chengdu 610100, Peoples R China

[3] Zhejiang Univ, Fuli Inst Food Sci, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China

[4] Zhejiang Univ, Ningbo Inst Technol, Ningbo 315100, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 399卷

关键词：

Whey protein isolate; (-)-Epigallocatechin-3-gallate; Conjugation methods; Physicochemical properties; beta-Carotene emulsion; FUNCTIONAL-PROPERTIES; CHEMICAL-STABILITY; SOY PROTEINS; COVALENT; NANOEMULSIONS; PROTECTION; COMPLEXES; OXIDATION; ACID; PH;

D O I：

10.1016/j.foodchem.2022.133727

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

(-)-Epigallocatechin-3-gallate (EGCG) was conjugated to whey protein isolate (WPI) using alkaline treatment, free radical grafting and tyrosinase-catalyzed oxidation. The structure and properties of the obtained conjugates and their application as antioxidant emulsifiers in stabilizing beta-carotene emulsion were systematically characterized. Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis verified the covalent linking between WPI and EGCG. The highest grafting efficiency was obtained for enzyme conjugate, followed for alkaline conjugate. Conjugation of EGCG decreased the alpha-helix content and fluorescence intensity of protein, and these changes depend on both EGCG conjugation and the cross-linking methods. Due to their improved emulsifying properties and antioxidant activity, WPI-EGCG conjugates formed smaller emulsion droplets and protect the encapsulated beta-carotene more effectively, and the protective property is positively correlated with EGCG content in conjugates.

引用

页数：8

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