School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China.
J Food Sci. 2020 Nov;85(11):3776-3785. doi: 10.1111/1750-3841.15493. Epub 2020 Oct 20.
Polysaccharides have been considered as a group of promising candidate for preventing the protein-polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein-polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein-polyphenol hazes. Ultraviolet-visible spectrophotometry confirmed that polysaccharides affected protein-polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin-EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin-EGCG haze. However, in BSA/gelatin-PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein-tannin-polysaccharide) for increasing the solubility of protein-polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin-PC, BSA-PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. PRACTICAL APPLICATION: This experiment data could be used for development of polysaccharide products for prevention of protein-polyphenol haze formation in beverages.
多糖已被认为是一组有前途的候选物，可用于预防饮料中蛋白质-多酚浊度的形成。为了选择有效的多糖来防止浊度形成，使用两种蛋白质（即明胶和牛血清白蛋白）和两种多酚（即原花青素[PC]和表没食子儿茶素没食子酸酯[EGCG]）成功建立了四个蛋白质-多酚浊度模型系统。在七种常见的多糖中，0.5mg/mL 果胶、0.05mg/mL 黄原胶和 0.01mg/mL 瓜尔胶显示出最大的潜力，可以防止四种蛋白质-多酚浊度的形成。紫外可见分光光度法证实多糖影响蛋白质-多酚相互作用。荧光分光光度法结合微量热泳动数据表明多酚与蛋白质和多糖的相对亲和力决定了多糖防止浊度形成的机制。在牛血清白蛋白（BSA）/明胶-EGCG 体系中，多糖（果胶、黄原胶和瓜尔胶）与 BSA/明胶竞争结合 EGCG，以防止 BSA/明胶-EGCG 浊度的形成。然而，在 BSA/明胶-PC 体系中，多糖（果胶、黄原胶和瓜尔胶）形成了三元复合物（蛋白质-单宁-多糖），以增加蛋白质-多酚聚集物的溶解度。从苹果汁的结果来看，在 8 周内，两种苹果汁体系（明胶-PC、BSA-PC）中瓜尔胶的减少率分别为 21%和 56%，表明瓜尔胶可能是防止浊度形成最有效的多糖。实际应用：该实验数据可用于开发多糖产品，以防止饮料中蛋白质-多酚浊度的形成。
