Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Research Centre of Modern Analytical Technology, Tianjin University of Science and Technology, Tianjin 300457, China.
J Agric Food Chem. 2023 Dec 6;71(48):19020-19032. doi: 10.1021/acs.jafc.3c06510. Epub 2023 Nov 22.
In this study, the structure, function, and digestibility of noncovalent complexes and covalent conjugates formed by acid-soluble collagen with polyphenols of different structures (quercetin, epicatechin, gallic acid, chlorogenic acid, procyanidin, and tannic acid) were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that polyphenols were covalently bound to collagen by laccase catalytic oxidation. Biolayer interferometry revealed that the noncovalent binding strength of polyphenols to collagen from high to low was quercetin > gallic acid > chlorogenic acid > epicatechin, which was consistent with the trend of covalent polyphenol binding. Procyanidin and tannic acid had strong noncovalent binding, but their covalent binding ability was weak. Compared with the pure collagen, the complexes improved emulsification and antioxidant properties (more than 2.5 times), and the conjugates exhibited better thermal stability (99.4-106.8 °C) and antidigestion ability (reduced by more than 37%). The finding sheds new light on the use of collagen as a functional food ingredient in the food industry.
在这项研究中，研究了具有不同结构的多酚（槲皮素、表儿茶素、没食子酸、绿原酸、原花青素和鞣酸）与酸溶性胶原蛋白形成的非共价复合物和共价轭合物的结构、功能和消化率。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）表明多酚通过漆酶催化氧化与胶原蛋白发生共价结合。生物层干涉法显示，多酚与胶原蛋白的非共价结合强度从高到低依次为槲皮素＞没食子酸＞绿原酸＞表儿茶素，这与共价结合多酚的趋势一致。原花青素和鞣酸具有较强的非共价结合，但它们的共价结合能力较弱。与纯胶原蛋白相比，复合物提高了乳化和抗氧化性能（提高了 2.5 倍以上），而缀合物表现出更好的热稳定性（99.4-106.8°C）和抗消化能力（降低了 37%以上）。该发现为胶原蛋白在食品工业中作为功能性食品成分的应用提供了新的思路。
