Dong Die, Geng Tenglong, Pan Lidan, Liu Xiaorui, Yu Chenxi, Yuan Chao, Guo Li, Zhao Meng, Cui Bo
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Food Res Int. 2025 Apr;206:116040. doi: 10.1016/j.foodres.2025.116040. Epub 2025 Feb 23.
In this study, covalent octenyl succinic anhydride starch-soy protein- (-)-Epigallocatechin-3-gallate (OSAS-SP-EGCG) complexes were synthesized by HO/ ascorbic acid radical grafting method. Particle size, ζ-potential, Fourier transform infrared, and thermogravimetric results proved the formation of covalent OSAS-SP-EGCG complexes. The results of scanning electron microscopy and atomic force microscopy confirmed that the particles of the covalent complexes (especially 1:4 complexes) were more uniformly distributed. Compared with single OSAS, the covalent complexes exhibited excellent antioxidant capacity (>70 %). Static/dynamic contact angle, dynamic interfacial tension and quartz crystal microbalance were used to characterize the interfacial properties of the samples. Results showed that the stronger hydrophobicity of the complexes resulted in lower interfacial tension, which was stabilized at 17 mN/m after 45 min. Among the complexes, 1:4 complexes showed the most visible interfacial properties, with the initial and equilibrium surface values increasing by 12.1 % and 24.3 %, respectively. Moreover, the saturated f displacement of 1:4 complexes reached 50.45 Hz. It was indicated that better interfacial adsorption capacity of the complexes allowed them to adsorb more quickly to the oil-water interface and form thicker and denser interfacial films. This work provides a promising avenue for improving the interfacial properties of covalent polysaccharide-protein-polyphenol complexes.
在本研究中，通过HO/抗坏血酸自由基接枝法合成了共价辛烯基琥珀酸酐淀粉-大豆蛋白-（-）-表没食子儿茶素-3-没食子酸酯（OSAS-SP-EGCG）复合物。粒径、ζ电位、傅里叶变换红外光谱和热重分析结果证明了共价OSAS-SP-EGCG复合物的形成。扫描电子显微镜和原子力显微镜结果证实，共价复合物（尤其是1:4复合物）的颗粒分布更均匀。与单一的OSAS相比，共价复合物表现出优异的抗氧化能力（>70%）。使用静态/动态接触角、动态界面张力和石英晶体微天平来表征样品的界面性质。结果表明，复合物较强的疏水性导致较低的界面张力，45分钟后稳定在17 mN/m。在复合物中，1:4复合物表现出最明显的界面性质，初始和平衡表面值分别增加了12.1%和24.3%。此外，1:4复合物的饱和f位移达到50.45 Hz。这表明复合物更好的界面吸附能力使其能够更快地吸附到油水界面并形成更厚、更致密的界面膜。这项工作为改善共价多糖-蛋白质-多酚复合物的界面性质提供了一条有前景的途径。
