Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-27 DOI:10.1016/j.foodhyd.2025.111291

Lidong Pang , Shihang Li , Chen Chen , Jia Shi , Yue Su , Xinyan Yang , Yujun Jiang

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引用次数: 0

Abstract

Polyphenol-modified proteins have been extensively studied, but the long processing time limits their application. This study aims to evaluate the effects of ultrasonic-assisted treatment (UAT) at 0 W (no ultrasound) and 650 W, as well as heat-assisted treatment (HAT) at 25 °C (no heat) and 80 °C, on the physicochemical, structural, antibody-binding capacity and functional properties of whey protein isolate (WPI)-(−)-epigallocatechin gallate (EGCG) conjugates. The results showed that the immunoglobulin E (IgE) binding capacity of WPI-EGCG conjugate prepared by UAT (U650-E) and WPI-EGCG conjugate prepared by HAT (H80-E) was significantly reduced in comparison with the corresponding conjugates without ultrasound-assisted and without heat-assisted. Notably, H80-E exhibits the lowest IgE binding capacity (42.40 %) and demonstrates superior performance in terms of antioxidant capacity, α-glucosidase inhibitory activity, solubility, and emulsifying properties. This is attributed to the effects of heat treatment on the structure of WPI and the binding sites between WPI and EGCG. In addition, the reduction in IgE binding capacity of H80-E can be attributed to the disruption of conformational epitopes and the masking of critical linear epitopes by both heat treatment and the presence of EGCG. However, the foaming characteristics of H80-E were observed to be less favorable compared to those of U650-E, which can be attributed to the decreased surface hydrophobicity and diminished free sulfhydryl group content exhibited by H80-E. This study demonstrates that WPI-EGCG conjugates prepared by HAT have more potential for application in hypoallergenic or functional foods.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.