Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food Chem. 2022 Mar 15;372:131319. doi: 10.1016/j.foodchem.2021.131319. Epub 2021 Oct 6.
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute value of ζ-potential decreased. After heat induction, the surface hydrophobicity of HTEP decreased with TP concentration, and the degree of protein aggregation increased. Microstructure and T showed that the gel structure became compact and stable, and HTEP had a strong water-binding ability. The ionic and disulfide bonds were the main chemical bonds in HTEP. The hardness and disulfide bond increased, but the digestion of HTEP increased initially and then decreased (caused by the change of gel structure). Infrared spectroscopy indicated the mutual conversion of intermolecular and intramolecular β-sheets. In short, TP could modify egg white gel through forming stable disulfide bonds and dense gel network structures.
在这项研究中，研究了茶多芬（TP）-蛋清蛋白（TEP）水溶性聚合物在热诱导（HTEP）下的凝胶性能和消化率的提高。结果表明，TEP 的粒径和浊度随 TP 浓度的增加而增加，ζ-电位的绝对值降低。热诱导后，HTEP 的表面疏水性随 TP 浓度的增加而降低，蛋白质聚集程度增加。微观结构和 T 表明凝胶结构变得更加紧密和稳定，HTEP 具有很强的结合水能力。离子键和二硫键是 HTEP 的主要化学键。硬度和二硫键增加，但 HTEP 的消化最初增加，然后减少（由于凝胶结构的变化）。红外光谱表明分子间和分子内β-折叠的相互转化。简而言之，TP 可以通过形成稳定的二硫键和致密的凝胶网络结构来修饰蛋清凝胶。
