基于超声美拉德反应获得的糖基化乳清分离蛋白的（-）-表没食子儿茶素没食子酸酯载体的制备。
Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction.
机构信息
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, P.M.B. 3011, Kano, Nigeria.
出版信息
Ultrason Sonochem. 2019 Nov;58:104678. doi: 10.1016/j.ultsonch.2019.104678. Epub 2019 Jul 8.
This study investigated the effect of glycation on the binding of whey protein isolate (WPI) with (-)-epigallocatechin-3-gallate (EGCG), and the physicochemical stability and bioaccessibility of the formed complex. The WPI-gum Acacia (GA) conjugate was prepared by ultrasound-assisted Maillard reaction. Results indicated that conjugated WPI showed stronger binding and entrapping ability to EGCG than that of WPI. The protein aggregation induced by EGCG was partly inhibited by glycosylation, presumably due to the steric hindrance of polysaccharide chains. The greatest protection of EGCG and its antioxidant activity were also obtained by complexing it with WPI-GA conjugate. The in vitro bioaccessibility analysis demonstrated that the bioaccessibility of EGCG cloud be significantly (p < 0.05) enhanced by complexing it with WPI, especially WPI-GA conjugate. These findings are important to design promising and effective EGCG carriers for its wide application in food industry.
本研究考察了糖化对乳清蛋白分离物（WPI）与（-）-表没食子儿茶素-3-没食子酸酯（EGCG）结合的影响，以及形成的复合物的物理化学稳定性和生物利用度。通过超声辅助美拉德反应制备了 WPI-阿拉伯胶（GA）缀合物。结果表明，与 WPI 相比，共轭 WPI 对 EGCG 具有更强的结合和包埋能力。糖基化部分抑制了 EGCG 诱导的蛋白质聚集，可能是由于多糖链的空间位阻。通过与 WPI-GA 缀合物复合，还获得了 EGCG 的最大保护及其抗氧化活性。体外生物利用度分析表明，通过与 WPI 复合，特别是与 WPI-GA 缀合物复合，可显著（p < 0.05）提高 EGCG 的生物利用度。这些发现对于设计有前途和有效的 EGCG 载体以在食品工业中广泛应用具有重要意义。
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