Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

被引：18

作者：

Ming, Yao ^{[1
]}

Chen, Lu ^{[1
]}

Khan, Abbas ^{[1
]}

Wang, Hao ^{[2
]}

Wang, Cuina ^{[1
]}

机构：

[1] Jilin Univ, Coll Food Sci & Engn, Dept Food Sci, Xian Rd 5333, Changchun 130062, Jilin, Peoples R China

[2] Northeast Agr Univ, Dept Food Sci, Harbin 150001, Heilongjiang, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2020年 / 29卷 / 12期

关键词：

Tea polyphenol; Whey protein; Physicochemical property; Antioxidant activity; Fresh-cut apple; BETA-LACTOGLOBULIN; ISOLATE; FILMS; BINDING; L;

D O I：

10.1007/s10068-020-00824-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 degrees C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage.

引用

页码：1655 / 1663

页数：9

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