Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-12-21 DOI:10.1007/s11483-024-09919-6

Bruno Sérgio Toledo Barbosa, Sanclayver Corrêa Araújo, Yraima Cordeiro, Edwin Elard Garcia-Rojas

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引用次数: 0

Abstract

Protein-polyphenol conjugates, formed through chemical modifications, can alter the structure of proteins, thereby enhancing their functional properties and enabling the development of novel ingredients for diverse applications. Despite this potential, the covalent conjugation of ovalbumin (OVA) with ferulic acid (FA) and the determination of their optimal binding ratios have not been previously studied. To address this gap, we investigated the formation of OVA-FA conjugates using an alkaline method and identified an optimal ratio of 0.9 g of FA per g of OVA. The resulting conjugates displayed substantial alterations in the secondary and tertiary structures of OVA, increased hydrophobicity, and a higher molar mass. These structural modifications significantly improved the solubility, emulsification capacity, and foam-forming ability of OVA, while also enhancing its antioxidant activity compared to the unmodified protein. These findings demonstrate the potential of OVA-FA conjugates as multifunctional emulsifiers with antioxidant properties, broadening their applications in the food and nutraceutical industries.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.