Covalent conjugation of Spirulina protein with tannic acid: Characterization of their structure-function attributes

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-11 DOI:10.1016/j.foodhyd.2025.111753

Zahra Najari , Mina Dokouhaki , Pablo Juliano , Benu Adhikari

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Abstract

Protein-polyphenol conjugation has gained attention for its potential to improve protein functionality and tailor the structure-function attributes of conjugates for use as ingredients. This study investigated the covalent conjugation of Spirulina protein (SP) with tannic acid (TA) and its impact on the structural and functional attributes of both SP and the resulting SP-TA conjugates. SP was chosen for its sustainable sourcing from algae, while TA was selected for its strong antioxidant properties and ability to undergo covalent conjugation with proteins. Conjugation was carried out under alkaline conditions at pH 9 in the presence of oxygen, using various TA concentrations (0.5–3 mg/mL). Covalent bonding between SP and TA was confirmed through total phenol, free amino and thiol content analysis, fluorescence spectroscopy, Fourier transform infrared spectroscopy (FTIR), and sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The conjugates had a smaller particle size, higher zeta-potential values, and lower surface hydrophobicity compared to native SP. Their antioxidant activity, assessed through reducing power, DPPH, and ABTS radical scavenging assays, was significantly higher than that of native SP and increased with TA concentration.

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螺旋藻蛋白与单宁酸的共价偶联：结构功能特性的表征

蛋白质-多酚偶联已获得关注的潜力，以提高蛋白质的功能和定制的结构-功能属性的偶联物作为成分使用。本研究研究了螺旋藻蛋白（SP）与单宁酸（TA）的共价偶联及其对SP和SP-TA偶联物结构和功能属性的影响。选择SP是因为它可以从藻类中持续获取，而选择TA是因为它具有很强的抗氧化性能和与蛋白质进行共价结合的能力。在pH为9的碱性条件下，在氧的存在下，使用不同浓度的TA （0.5 - 3mg /mL）进行偶联。通过总酚、游离氨基和硫醇含量分析、荧光光谱、傅里叶变换红外光谱（FTIR）和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）证实SP和TA之间的共价键。与天然SP相比，共轭物具有更小的粒径、更高的ζ电位值和更低的表面疏水性。通过还原能力、DPPH和ABTS自由基清除试验评估，它们的抗氧化活性显著高于天然SP，并随着TA浓度的增加而增加。

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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.