Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-07-14 DOI:10.1016/j.foodhyd.2023.109069

Xiaohan Zhang, Zhao Huang, Dong An, Huajiang Zhang, Jing Wang, Ning Xia, Yanqiu Ma, Siyao Han, Afeng Wei

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引用次数: 2

Abstract

Ovalbumin (OVA) is widely used to prepare nanocomposites for the delivery of bioactive compounds. During long-term storage of shell eggs, natural OVA is slowly transformed into a more heat-stable form called S-OVA, which can also be obtained artificially through alkali-heat treatment. This study aimed to reveal the effects of alkali-heat and ultrasonic treatment on the structure, stability and polyphenol encapsulation ability of OVA by analyzing the interaction mechanism through molecular docking and multispectral analysis. The results showed that the proteins treated with alkali-heat and ultrasound had higher stability and surface hydrophobicity, reflecting the change in their functional properties. The S-OVA generated by alkali-heat treatment had higher thermal stability and formed softer gels than those generated by ultrasound treatment. The results of infrared spectroscopy and molecular docking indicated that hydrophobic interactions and hydrogen bonds were the main forces stabilizing the formation of catechin-OVA complexes. X-ray diffraction showed that OVA was a good carrier for catechins, which existed in an amorphous state in the hydrophobic core of proteins. Both ultrasound and alkali-heat treatments exposed hydrophobic groups in the protein and significantly enhanced the ability of the protein to bind polyphenols (increased from 15.72 nmol/mg to 44.10 nmol/mg and 43.18 nmol/mg, respectively), resulting in greater antioxidant capacity. This study mainly revealed the binding mode of OVA with polyphenols and explained the reasons for the changes in the functional properties of OVA by revealing the structural changes in proteins under different treatments, providing a basis for the advantages of alkali-heat and ultrasonic treatment of OVA in the food industry.

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超声和碱热处理对卵清蛋白热凝胶性能和儿茶素包封能力的影响

卵清蛋白(OVA)被广泛用于制备纳米复合材料以传递生物活性化合物。在长期储存蛋壳卵的过程中，天然OVA会慢慢转化为一种更热稳定的形式，称为S-OVA, S-OVA也可以通过碱热处理人工获得。本研究旨在通过分子对接和多光谱分析，揭示碱热和超声处理对OVA的结构、稳定性和多酚包封能力的影响。结果表明，经碱热和超声处理的蛋白质具有较高的稳定性和表面疏水性，反映了其功能性质的变化。碱热处理生成的S-OVA比超声处理生成的S-OVA具有更高的热稳定性，形成的凝胶更软。红外光谱和分子对接结果表明，疏水相互作用和氢键是稳定儿茶素- ova复合物形成的主要力量。x射线衍射结果表明，卵细胞是儿茶素的良好载体，儿茶素以无定形形式存在于蛋白质疏水核心中。超声处理和碱热处理均能显著增强蛋白质与多酚的结合能力(分别从15.72 nmol/mg增加到44.10 nmol/mg和43.18 nmol/mg)，从而增强蛋白质的抗氧化能力。本研究主要通过揭示蛋白在不同处理下的结构变化，揭示了OVA与多酚的结合方式，解释了OVA功能特性变化的原因，为OVA在食品工业中碱热和超声处理的优势提供了依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.