School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
Food Chem. 2022 Apr 16;374:131612. doi: 10.1016/j.foodchem.2021.131612. Epub 2021 Nov 16.
Novel zein and resveratrol conjugates were fabricated by alkaline and free radical grafting reactions. The grafting efficiency and total phenolic content of alkaline treated conjugates were slightly higher than those of free radical grafting. Compared to native and alkaline treated zein, the sulfhydryl contents of conjugates were obviously decreased, confirming that nucleophilic addition of resveratrol to sulfhydryl group of zein formed stable CS covalent bonds. The conformation changes of zein modified by resveratrol were revealed by fourier transform infrared spectroscopy and fluorescence spectroscopy. Moreover, covalent modification changed isoelectric point of zein from 6.5 to 5.4 (alkaline) or 5.6 (free radical grafting), and broadening the pH application range of zein. It was worth mentioning that the conjugates showed much higher thermal stability, antioxidant activity, and emulsify activity than those of native zein. This study provides an effective way for the design of novel delivery systems to encapsulate bioactive substances.
通过碱性和自由基接枝反应制备了新型玉米醇溶蛋白和白藜芦醇缀合物。碱性处理缀合物的接枝效率和总酚含量略高于自由基接枝。与天然玉米醇溶蛋白和碱性处理的玉米醇溶蛋白相比，缀合物的巯基含量明显降低，这证实了白藜芦醇与玉米醇溶蛋白巯基的亲核加成形成了稳定的 CS 共价键。傅里叶变换红外光谱和荧光光谱揭示了白藜芦醇修饰玉米醇溶蛋白的构象变化。此外，共价修饰将玉米醇溶蛋白的等电点从 6.5（碱性）或 5.6（自由基接枝）改变为 5.4，拓宽了玉米醇溶蛋白的 pH 应用范围。值得一提的是，与天然玉米醇溶蛋白相比，缀合物具有更高的热稳定性、抗氧化活性和乳化活性。本研究为设计新型输送系统来封装生物活性物质提供了一种有效方法。
