Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
复制标题
用天然成分制备抗氧化乳化剂：蛋清蛋白与儿茶素和绿原酸的缀合
DOI：
10.1016/j.foodhyd.2020.106019
复制
发表时间：
2020-11
影响因子：
10.7
通讯作者：
Xu Bin
中科院分区：
文献类型：
--
作者：
Sun Jun;Jing Hui;Mu Yaoyao;McClements David Julian;Dong Shijian;Xu Bin
人们对开发用于食品工业的双功能成分有相当大的兴趣。以鸡蛋白色蛋白（EWP）为原料，采用自由基法将儿茶素（CT）和绿原酸（CA）偶联到EWP上，制备抗氧化乳化剂。抗氧化剂乳化剂的CT和CA含量分别为2.76%和7.13%，CT和CA改性改变EWP的等电点值到较低的pH值。氨基酸分析表明，CT主要通过Tyr，His，Lys，Arg，Cys和Trp残基与EWP缀合，而CA通过Cys，Tyr和Trp残基缀合。经胰蛋白酶、糜蛋白酶和Glu-C蛋白酶+胰蛋白酶消化后，液相色谱-质谱联用鉴定出大量交联位点，这一发现与氨基酸分析结果一致。此外，在卵清蛋白、卵转铁蛋白和溶菌酶分子中检测到63个氧化位点。EWP-CT和EWP-CA偶联物的抗氧化活性分别是未修饰EWP的2.5倍和4.5倍（2-二苯基-1-苦肼基自由基清除活性）、2.4倍和4.9倍（铁还原力）。共聚焦激光扫描荧光显微镜显示，当CT或CA与EWP结合时，乳液的聚集稳定性得到改善。乳化性能的改善可能归因于表面疏水性的降低。我们的研究结果表明，有效的抗氧化乳化剂可以通过共轭多酚EWP。
There is considerable interest in developing dual functionality ingredients for application within the food industry. In this study, catechin (CT) and chlorogenic acid (CA) were conjugated to egg white protein (EWP) by using a free radical method to create antioxidant emulsifiers. The CT and CA contents of the antioxidant emulsifiers were 2.76% and 7.13%, respectively, and CT and CA modification altered the isoelectric point value of EWP to a lower pH. Amino acid analysis showed that CT was primarily conjugated to EWP through Tyr, His, Lys, Arg, Cys, and Trp residues, whereas CA was conjugated through Cys, Tyr and Trp residues. Combined liquid chromatography and mass spectrometry had identified numerous cross-linking sites after trypsin, chymotrypsin, and Glu-C protease + trypsin digestion, and this finding was consistent with the amino acid analysis results. In addition, 63 oxidation sites were detected in ovalbumin, ovotransferrin, and lysozyme molecules. The antioxidant activities of EWP–CT and EWP–CA conjugates were 2.5- and 4.5- fold (2-diphenyl-1-picrylhydrazyl radical scavenging activities) 2.4- and 4.9- fold (ferric reducing powers) higher than those of the unmodified EWP, respectively. Confocal laser scanning fluorescence microscopy revealed that the aggregation stability of the emulsions was improved when CT or CA was conjugated to EWP. The improved emulsification properties are possibly attributed to a decrease in surface hydrophobicity. Our results show that effective antioxidant emulsifiers can be fabricated by conjugating polyphenols to EWP.
登录
查看更多内容
茶多酚改性蛋清处理鱼糜的理化性质及微观结构
影响因子：
10.7
作者：
Zhou Xuxia;Chen Ting;Lin Honghan;Chen Hong;Liu Jianhua;Lyu Fei;Ding Yuting
通讯作者：
Ding Yuting
影响因子：
6.2
作者：
Cirillo, Giuseppe;Kraemer, Kai;Iemma, Francesca
通讯作者：
Iemma, Francesca
影响因子：
5.5
作者：
Vatai, Tuende;Skerget, Mojca;Knez, Zeljko
通讯作者：
Knez, Zeljko
琥珀酰化乳清蛋白水解物稳定的姜黄素乳液的制备及体外消化行为研究
影响因子：
8.8
作者：
Pan Yi;Xie Qiu Tao;Zhu Jie;Li Xiao Min;Meng Ran;Zhang Bao;Chen Han Qing;Jin Zheng Yu
通讯作者：
Jin Zheng Yu
影响因子：
8.1
作者：
Gu, Luping;Su, Yujie;Yang, Yanjun
通讯作者：
Yang, Yanjun