Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions
Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions
复制标题
表没食子儿茶素-3-没食子酸酯共价修饰对油质蛋白结构和稳定人造油体乳液能力的影响
DOI：
10.1016/j.foodchem.2020.128272
复制
发表时间：
2021-03-30
期刊：
影响因子：
8.8
通讯作者：
Li, Yang
中科院分区：
文献类型：
--
作者：
Sun, Yufan;Zhang, Shuang;Li, Yang
本研究旨在提高人工油体乳剂的稳定性和功能性能。在此，我们在碱性条件下将油苷（OL）和表没食子儿茶素-3-没食子酸酯（EGCG）共价偶联，得到OL-EGCG偶联物。结果表明，通过与EGCG共价结合，OL-EGCG的结构特性得到改善，当EGCG浓度为150 μ m时，OL-EGCG的产率最高。本文采用天然OL、OL-EGCG偶联物、磷脂酰胆碱（PC）和大豆油包埋姜黄素制备AOB乳剂。结果表明，蛋白质组分和磷脂通过氢键和疏水相互作用结合在AOB乳状液中。与其他样品相比，共价OL-EGCG/ pc稳定的乳剂具有更均匀的液滴分布，更强的热稳定性和更高的姜黄素保留率。这些结果表明OL-EGCG/PC配合物是AOB乳液的潜在稳定剂，为制备高稳定性、高包封效率的乳液包埋体系提供了新的思路。
The purpose of this study was to enhance the stability and functional properties of artificial oil body (AOB) emulsions. Herein, we covalently conjugated oleosin (OL) and epigallocatechin-3-gallate (EGCG) under alkaline conditions to obtain OL-EGCG conjugates. The results revealed that the structural characteristics of OL are improved by covalent binding to EGCG, with the OL-EGCG yield maximized at an EGCG concentration of 150 mu M. We prepared AOB emulsions using native OL, the OL-EGCG conjugates, phosphatidylcholine (PC), and soybean oil for embedding curcumin. The results show that the protein components and phospholipids are bound in the AOB emulsion by hydrogen bonding and hydrophobic interactions. The covalent OL-EGCG/PC-stabilized emulsions exhibited more uniform droplet distributions, stronger thermal stabilities, and higher curcumin retentions than the other samples. These results indicated that the OL-EGCG/PC complexes are potential stabilizers for AOB emulsions and provided fresh insight into preparing highly stable emulsion embedding systems with good encapsulation efficiencies.