Li Yaochang, Zhou Lian, Zhang Haizhi, Liu Gang, Qin Xinguang
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
Foods. 2023 May 26;12(11):2153. doi: 10.3390/foods12112153.
A glycosylated protein/procyanidin complex was prepared by self-assembly of glycosylated whey protein isolate and proanthocyanidins (PCs). The complex was characterized through endogenous fluorescence spectroscopy, polyacrylamide gel electrophoresis, Fourier infrared spectroscopy, oil-water interfacial tension, and transmission electron microscopy. The results showed that the degree of protein aggregation could be regulated by controlling the added amount of procyanidin, and the main interaction force between glycosylated protein and PCs was hydrogen bonding or hydrophobic interaction. The optimal binding ratio of protein:PCs was 1:1 (/), and the solution pH was 6.0. The resulting glycosylated protein/PC compounds had a particle size of about 119 nm. They exhibited excellent antioxidant and free radical-scavenging abilities. Moreover, the thermal denaturation temperature rose to 113.33 °C. Confocal laser scanning microscopy (CLSM) images show that the emulsion maintains a thick interface layer and improves oxidation resistance with the addition of PCs, increasing the application potential in the functional food industry.
通过糖基化乳清分离蛋白和原花青素（PCs）的自组装制备了一种糖基化蛋白质/原花青素复合物。通过内源荧光光谱、聚丙烯酰胺凝胶电泳、傅里叶红外光谱、油水界面张力和透射电子显微镜对该复合物进行了表征。结果表明，通过控制原花青素的添加量可以调节蛋白质的聚集程度，糖基化蛋白质与PCs之间的主要相互作用力为氢键或疏水相互作用。蛋白质与PCs的最佳结合比例为1:1（/），溶液pH值为6.0。所得的糖基化蛋白质/PC复合物的粒径约为119 nm。它们表现出优异的抗氧化和自由基清除能力。此外，热变性温度升至113.33℃。共聚焦激光扫描显微镜（CLSM）图像显示，乳液保持较厚的界面层，添加PCs后抗氧化性提高，在功能性食品工业中的应用潜力增加。
