Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes.
Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes.
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DOI：
10.3389/fnut.2023.1093250
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发表时间：
2023
影响因子：
5
通讯作者：
Zhang, Hongxia
中科院分区：
文献类型：
--
作者：
Dong, Die;Geng, Tenglong;Cui, Bo;Yuan, Chao;Guo, Li;Zhao, Meng;Zou, Feixue;Liu, Pengfei;Zhang, Hongxia
关键词：
研究辛烯基琥珀酸酐改性淀粉（OSAS）对大豆蛋白（SP）-表没食子儿茶素没食子酸酯（EGCG）二元共价键合复合物的影响。当OSAS-SP-EGCG比例从1：2变为4：1时，OSAS-SP-EGCG复合物的平均直径从379.6 ± 54.9 nm减小到272.7 ± 47.7 nm，而膜电位从-19.1 ± 0.8 mV减小到-13.7 ± 1.2 mV。傅里叶变换红外光谱分析结果表明，OSAS的1725 cm-1和1569 cm-1特征峰在复合物中消失，表明OSAS与SP-EGCG之间存在相互作用。X射线衍射分析表明，随着OSAS含量的增加，OSAS和SP-EGCG复合物在8.0°附近的衍射峰由8.22°降低到7.74°，表明OSAS和SP-EGCG复合物在形成OSAS-SP-EGCG复合物后发生了结构重排。随着OSAS添加量的增加，复合物的接触角从59.1°增加到72.1°，表明OSAS的加入提高了SP-EGCG复合物的疏水性。透射电子显微镜图像显示，单个OSAS-SP-EGCG复合物变得更小，但粘在一起形成大片段，这与OSAS和SP-EGCG复合物的形态不同。因此，本研究中开发的OSAS-SP-EGCG复合物可能是有效的乳化剂，用于改善食品工业中乳液体系的稳定性。
The present study aimed to investigate the effects of octenyl succinic anhydride modified starch (OSAS) on soy protein (SP)-(-)-epigallocatechin-3-gallate (EGCG) binary covalently linked complexes. Mean diameters of OSAS-SP-EGCG complexes decreased from 379.6 ± 54.9 nm to 272.7 ± 47.7 nm as the OSAS-to-SP-EGCG ratio changed from 1:2 to 4:1, while ζ-potential decreased from -19.1 ± 0.8 mV to -13.7 ± 1.2 mV. Fourier transform infrared spectroscopy results revealed that the characteristic peaks at 1725 cm–1 and 1569 cm–1 for OSAS disappeared in the OSAS-SP-EGCG complexes, indicating an interaction between OSAS and SP-EGCG complexes. X-ray diffraction analysis showed that with the increase of OSAS content, the diffraction peak at approximately 8.0° decreased from 8.22° to 7.74°, implying that the structures of OSAS and SP-EGCG complexes were rearranged after forming into OSAS-SP-EGCG complexes. The contact angle of the OSAS-SP-EGCG complexes significantly increased from 59.1° to 72.1° with the addition of OSAS increased, revealing that the addition of OSAS improved hydrophobicity of the SP-EGCG complexes. Transmission electron microscopy images revealed that the individual OSAS-SP-EGCG complexes became smaller but stuck together to form large fragments, which was different from the morphology of OSAS and SP-EGCG complexes. Thus, the OSAS-SP-EGCG complexes developed in this study may be effective emulsifiers for improving the stability of emulsion systems in the food industry.
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