Ming Yao, Chen Lu, Khan Abbas, Wang Hao, Wang Cuina
Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China.
Department of Food Science, Northeast Agriculture University, Harbin, 150001 Heilongjiang China.
Food Sci Biotechnol. 2020 Sep 16;29(12):1655-1663. doi: 10.1007/s10068-020-00824-5. eCollection 2020 Dec.
Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage.
研究了添加茶多酚（TP）对乳清分离蛋白（WPI）涂层理化性质和抗氧化性能的影响。通过将WPI溶液（pH 8，90°C）加热30分钟制备两种WPI涂层溶液，然后加入TP。添加TP可增加5%溶液的负zeta电位。加入TP后，两种溶液的表面疏水性指数均增加，固有荧光强度大幅下降。两种溶液的2,2-二苯基-1-苦基肼（DPPH）和2,2'-偶氮二（2-乙基苯并噻唑啉-6-磺酸盐）（ABTS）自由基清除能力均随TP含量的增加而增强。与仅涂有乳清蛋白的苹果片相比，涂有含TP乳清蛋白涂层的苹果片在储存24小时期间褐变指数较低，失重变化轻微。数据表明，TP可影响WPI涂层溶液的理化性质，提高其抗氧化活性，并可用于延缓水果在储存期间的酶促褐变。
