Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels.
Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels.
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DOI：
10.1021/acs.jafc.1c04661
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发表时间：
2021-11
影响因子：
6.1
通讯作者：
T. Akazawa;Hikaru Itami;T. Furumoto;Chie Nozaki;H. Koike;Saika Iritani;Naoyuki Amimoto;M. Ogawa
中科院分区：
文献类型：
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作者：
T. Akazawa;Hikaru Itami;T. Furumoto;Chie Nozaki;H. Koike;Saika Iritani;Naoyuki Amimoto;M. Ogawa
橄榄叶（Olea europaea L.）的冷水提取物可作为食品蛋白凝胶的质地改善剂。本研究以蛋清凝胶（EWG）为模型，对改善凝胶性能的化合物进行了研究。加入1.0% （w/v）的冷水提取物（OLEx）后，EWG的弹性提高2.1倍，粘度提高4.5倍，断裂应力提高1.4倍。化学分析表明，OLEx对蛋白质物理性能的增强是由于蛋白质中多酚的交联活性。LC/MS和NMR分析表明，一个主要的蛋白质交联剂是与羟基酪醇（3,4- dhpea - eda）连接的二脱氧形式的去甲氧基羰基烯醇酸，羟基酪醇是橄榄叶中主要多酚橄榄苷衍生的苷元。这些结果表明，冷水提取叶中产生的3,4- dhpea - eda改善了蛋白质凝胶的物理性质，即质地。
A cold-water extract of olive leaves (Olea europaea L.) is useful as a texture-improving agent for food protein gels. In this work, the compound contributing to the improvement of gel properties was investigated by using the egg white gel (EWG) as a model for food protein gels. Adding 1.0% (w/v) cold-water extract (OLEx) greatly improved the elasticity (2.1 times), viscosity (4.5 times), and breaking stress (1.4 times) of the EWG. Chemical analyses of the protein revealed that the enhancement of physical properties by OLEx was attributed to protein cross-linking activity of polyphenols. LC/MS and NMR analyses indicated that a major protein cross-linker is the dialdehydic form of demethoxycarbonylelenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), which is an aglycone derived from oleuropein, a major polyphenol of olive leaves. These results suggest that 3,4-DHPEA-EDA generated by cold-water extraction from the leaf improves the physical properties, that is, texture, of protein gels.