Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studies.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-08 eCollection Date: 2025-02-01 DOI:10.1016/j.fochx.2025.102355

Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Xiaotong Ma, Long He, Yuling Qu, Lin Tong, Guangxing Han, Xiangmin Yan

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引用次数: 0

Abstract

Free radical grafting is a green and fast method for modification of proteins and bioactive peptides. In this study, different flavonoids with flavonol, flavonoid glycoside and flavan-3-ol structures, such as quercetin (QC), rutin (RUT), and catechin (C), which are commonly used in food applications, were used as the research objects, and the binary systems of bioactive bovine liver peptides complexed with the flavonoids were prepared by free radical grafting method. The findings indicated that the affinity of catechin for bovine liver peptides markedly exceeded that of both quercetin and rutin. This observation was consistent with the extent of reduction in the content of free amino. The emulsion system formed using the binary complex was homogeneous and dense under optical microscopy, with reduced droplet diameters and significantly improved interfacial properties such as shear resistance. The combination of bovine liver peptides and flavonoids can be regarded as an effective means of modification.

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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.