Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Food Chem. 2023 Jan 30;400:134019. doi: 10.1016/j.foodchem.2022.134019. Epub 2022 Aug 25.
Egg-white peptides (EWP, <1 kDa) have been shown to possess various bioactive properties. However, poor emulsification of EWP limits its application in functional foods. In this study, EWP aggregation induced by proanthocyanidins (PC) contributed to the improvement of emulsion properties. The two-step binding process of PC-EWP-EWP was confirmed by isothermal titration calorimetry, fluorescence spectroscopy, surface hydrophobicity, and Fourier transform infrared spectroscopy. We found that first EWP combines with PC via hydrogen bonding and hydrophobic interactions. Next, more EWPs bind to the EWP in PC-EWP via hydrogen bonding, thereby forming PC-EWP-EWP aggregates. The aggregates (PC to EWP ratio of 1:4) reduced the surface tension (6 %) and improved the contact angle (53 %). The co-adsorption of EWP and aggregates at the O/W interface improved the contact angle, protein adsorption rate, and emulsion stability. This study establishes EWP aggregates induced by PC as an effective emulsifier, thereby expanding the application fields of EWP.
蛋清肽（EWP，<1 kDa）已被证明具有多种生物活性。然而，EWP 的乳化性能较差限制了其在功能性食品中的应用。在本研究中，原花青素（PC）诱导的 EWP 聚集有助于改善乳液性能。通过等温滴定量热法、荧光光谱法、表面疏水性和傅里叶变换红外光谱法证实了 PC-EWP-EWP 的两步结合过程。我们发现，首先 EWP 通过氢键和疏水相互作用与 PC 结合。接下来，更多的 EWPs 通过氢键结合到 PC-EWP 中的 EWP 上，从而形成 PC-EWP-EWP 聚集物。聚集物（PC 与 EWP 的比例为 1:4）降低了表面张力（6%）并提高了接触角（53%）。EWP 和聚集物在 O/W 界面的共吸附提高了接触角、蛋白质吸附率和乳液稳定性。本研究将 PC 诱导的 EWP 聚集物确立为一种有效的乳化剂，从而扩展了 EWP 的应用领域。
