原儿茶酸和没食子酸通过共价键结合提高了乳清蛋白的乳化和热稳定性。
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China.
出版信息
Food Res Int. 2023 Aug;170:113000. doi: 10.1016/j.foodres.2023.113000. Epub 2023 May 21.
This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2-10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
本研究旨在通过共价键合探索没食子酸（GA）/原儿茶酸（PA）对乳清蛋白（WP）结构和功能特性的影响。为此，采用碱性法制备了 WP-PA 和 WP-GA 在不同浓度梯度下的共价复合物。SDS-PAGE 表明 PA/GA 是通过共价键交联的。游离氨基和巯基含量的降低表明 WP 通过氨基和巯基与 PA/GA 形成了共价键，并且 PA/GA 共价修饰后 WP 的结构略微变松。当 GA 的浓度增加到 10 mM 时，WP 的结构略微变松，α-螺旋含量减少 2.3%，无规卷曲含量增加 3.0%。WP 与 GA 相互作用后，乳液稳定性指数增加了 14.9 分钟。此外，WP 与 2-10 mM PA/GA 的结合使变性温度提高了 1.95 至 19.87°C，表明 PA/GA-WP 共价复合物的热稳定性得到了提高。此外，随着 GA/PA 浓度的增加，WP 的抗氧化能力也有所提高。这项工作可能为增强 WP 的功能特性以及在食品乳化剂中应用 PA/GA-WP 共价复合物提供有价值的信息。
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