Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-12 DOI:10.1016/j.fochx.2025.102369

Mengmeng Zhao, Xialing Wei, Xiaojuan Wu, Lizhong Lin, Wei Wu

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引用次数: 0

Abstract

The effects of epigallocatechin-3-gallate (EGCG) on the conformation of interface-adsorbed protein (IAP) and interface-unadsorbed protein (IUAP) and rheological properties of rice bran protein-soybean protein isolate conjugates emulsions were investigated. The results showed that the viscosity, storage modulus, and loss modulus of conjugates emulsions initially increased, and subsequently declined as EGCG concentration increased (0 %–20 %), and reached the maximum value at an EGCG concentration of 10 %. Meanwhile, the absolute value of ζ-potential (−49.333 mV), average particle size (831.033 nm), and flexibility (0.052) of IAP reached the maximum at 10 % of EGCG. The absolute value of ζ-potential and surface hydrophobicity of IAP were higher than those of IUAP. Overall, moderate concentration of EGCG (10 %) enhanced the adsorption of highly flexible and highly surface-charged IAP at the oil-water interface and promoted the formation of a highly viscoelastic interfacial membrane, which improved the rheological properties of conjugates emulsions.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.