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Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates.

作者信息

Feng Jin, Cai He, Wang Hua, Li Chunyang, Liu Songbai

机构信息

Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Functional Food and Bio-active compounds, Institute of Agro-food Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.

Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.

出版信息

Food Chem. 2018 Feb 15;241:60-69. doi: 10.1016/j.foodchem.2017.08.055. Epub 2017 Aug 18.


DOI:10.1016/j.foodchem.2017.08.055
PMID:28958559
Abstract

Conjugates of ovalbumin (OVA) with (+)-catechin (C), (-)-epigallocatechin (EGC) or (-)-epigallocatechin gallate (EGCG) were synthesized through a free-radical grafting approach. The covalent binding between OVA and catechins was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). OVA-catechin conjugates were further characterized by a combination of steady-state fluorescence spectroscopy, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analyses. Results suggested that the conjugates contained less α-helix but more β-sheet secondary structure than OVA. The catechin-grafting reaction led to improved surface hydrophobicity and decreased tertiary conformation stability of OVA. Compared with that emulsified by OVA, fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage stability and less viscosity. Besides, conjugates inhibited the lipid oxidation in fish oil emulsion more effectively than OVA because of their higher antioxidant activity and interfacial accumulation.

摘要

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