LWT - Food Science and Technology最新文献_第9页

Comparative fatty acids and nutritional components and transcriptomic analysis of fatty acids accumulation in seed oils from different tea varieties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-11 DOI: 10.1016/j.lwt.2025.117637

Dandan Tang , Changhui Di , Bingjie Cheng , Dongyang Zhang , Wei Chen , Dan Li , Qian Tang , Liqiang Tan

{"title":"Comparative fatty acids and nutritional components and transcriptomic analysis of fatty acids accumulation in seed oils from different tea varieties","authors":"Dandan Tang , Changhui Di , Bingjie Cheng , Dongyang Zhang , Wei Chen , Dan Li , Qian Tang , Liqiang Tan","doi":"10.1016/j.lwt.2025.117637","DOIUrl":"10.1016/j.lwt.2025.117637","url":null,"abstract":"<div><div>Tea seed oil, a valuable byproduct extracted from tea plants, has gained attention as a potential edible oil. However, the composition of fatty acids and the mechanisms underlying their accumulation in tea seed oils remain largely unexplored. The study revealed significant variations in seed oil content across various tea varieties. Subsequently, the fatty acid composition, chemical properties, and the genetic basis of fatty acid differences were assessed in eleven representative tea accessions and one <em>Camellia oleifera</em> (YC). The results demonstrated that tea seed oils exhibited higher total polyunsaturated fatty acid content compared to YC oil, along with increased iodine and saponification values. Moreover, tea seed oils contained higher α-tocopherol, γ-tocotrienol and catechins. Importantly, gallocatechin gallate (GCG), epicatechin (EC) and catechin gallate (CG) were identified in tea seed oils, which was previously unreported in YC oil. Transcriptome analysis detected 5811 differentially expressed genes (DEGs), and correlation analysis identified 17 key genes, including fatty acid desaturase (<em>CSS013596</em>), crucial for regulating the fatty acid composition, particularly the accumulation of C16:1. These preliminary findings provide significant insights into the fatty acid composition and its regulation in tea seed oils, highlighting their potential as a promising alternative to traditional oil tea and other vegetable oils.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117637"},"PeriodicalIF":6.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Addition of salt microcapsules as strategy for sodium reduction: A case study in chicken burgers 添加盐微胶囊作为减钠策略：鸡肉汉堡案例研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-11 DOI: 10.1016/j.lwt.2025.117629

Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, Trinidad Perez-Palacios

{"title":"Addition of salt microcapsules as strategy for sodium reduction: A case study in chicken burgers","authors":"Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, Trinidad Perez-Palacios","doi":"10.1016/j.lwt.2025.117629","DOIUrl":"10.1016/j.lwt.2025.117629","url":null,"abstract":"<div><div>The study aims to evaluate the effect of adding salt microcapsules with different types of wall materials (maltodextrin, chitosan, double emulsions, alginates, liposomes) on the physico-chemical and sensory characteristics of meat products.</div><div>It was found the stability of the salt microcapsule in the burgers, allowing the salt to be released in the oral cavity. The addition of salt microcapsules mainly influenced sensory attributes, increasing the saltiness perception, decreasing the hardness of the product. However, the use of microcapsules with alginates and chitosan influence negatively on some sensory attributes and/or their acceptance. Most physico-chemical parameters of chicken burgers were not affected by the addition of salt microcapsules, except for pH (lower in burgers added with chitosan microcapsules) and instrumental texture (lower hardness and chewiness were found in salt microcapsules added batches).</div><div>These findings corroborated the influence of the wall material or type of microcapsules on the sensory perception of the added products, and point out the possibility of using salt microcapsules, preferably with maltodextrine, double emulsions and liposomes, in combination with usual salt, as strategy to reduce the amount of sodium without influencing the sensory quality of the added products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117629"},"PeriodicalIF":6.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117630

Qin Chen , Chenrui Zhao , Xuan Ma , Wenjie Yan , Feng Wang

{"title":"Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan","authors":"Qin Chen , Chenrui Zhao , Xuan Ma , Wenjie Yan , Feng Wang","doi":"10.1016/j.lwt.2025.117630","DOIUrl":"10.1016/j.lwt.2025.117630","url":null,"abstract":"<div><div>Walnuts, with high oil content and various nutrients, are the ideal raw materials for oil production. However, walnut oil (WO) is highly prone to oxidative rancidity, which will decline product quality. To improve WO's stability, this study utilized sodium alginate (SA) and chitosan (CS) as wall materials to create WO microcapsules. The impact of wall material concentration, core-to-wall ratio, SA-to-CS ratio, pH and other factors on encapsulation efficiency (EE) were assessed by complex coacervation. Physicochemical properties, release kinetics, oxidative stability, and <em>in vitro</em> digestion were analyzed. It was observed that the EE of WO microcapsules reached 91.18% under the following process conditions: 1:1 ratio of SA-to-CS, 3:2 ratio of core-to-wall, total wall concentration of 1.5%, and pH of 4. SEM, FTIR, and XRD results confirmed successful microencapsulation. Compared with single-layer WO microcapsules, double-layer microcapsules exhibited lower moisture content and hygroscopicity, higher <em>in vitro</em> gastrointestinal digestibility and oxidation stability. This study provides theoretical support for expanding the application of WO in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117630"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117625

Dongsong Yang , Lingping Zhang , Shuang Gao , Yulong Luo , Ruiming Luo , Yanru Hou

{"title":"Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress","authors":"Dongsong Yang , Lingping Zhang , Shuang Gao , Yulong Luo , Ruiming Luo , Yanru Hou","doi":"10.1016/j.lwt.2025.117625","DOIUrl":"10.1016/j.lwt.2025.117625","url":null,"abstract":"<div><div>The oxidative damage of meat proteins during processing and storage leads to the degradation of the quality of meat products. To overcome this problem, the effects of grape seed proanthocyanidin (GSP) on the antioxidant capacity, structure, and physicochemical properties of the lamb myofibrillar protein (MP) under oxidative stress conditions were investigated. The protein structure and aggregation behavior were characterized by indicators such as sulfhydryl groups, surface hydrophobicity, Fourier transform infrared spectroscopy (FT-IR) and zeta potential. The addition of GSP increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and hydroxyl radical scavenging activity (HRSA) and decreased the content of carbonyl and free amino groups. The sulfhydryl groups content, absolute value of zeta potential, and storage modulus (G′) of oxidized MP were increased with the incorporation of GSP (10 mg/g protein). Intrinsic tryptophan fluorescence and FT-IR results indicated that GSP induced changes in protein conformation by reducing hydrophobic group exposure and restoring the α-helix. GSP, as a natural antioxidant, inhibited oxidative deterioration and modified the functional properties of meat products. This study provides a new way to improve the quality of meat products under oxidizing conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117625"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A feasibility study on Oat concentrates as a single source of protein for production of meat analogues

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117626

Sara M. Gaber , Tzvetelin Dessev , Dejan Knezevic , Gunhild Haustveit , Svein H. Knutsen

{"title":"A feasibility study on Oat concentrates as a single source of protein for production of meat analogues","authors":"Sara M. Gaber , Tzvetelin Dessev , Dejan Knezevic , Gunhild Haustveit , Svein H. Knutsen","doi":"10.1016/j.lwt.2025.117626","DOIUrl":"10.1016/j.lwt.2025.117626","url":null,"abstract":"<div><div>Production of meat analogues via extrusion using pulses as the primary protein source is well-established. This study showcases the processability of oat protein concentrates (OPC) as a single source of protein in low (LME) or high (HME) moisture extrusion. Three OPC types with different processing history (two from dry-fractionation and one from a combination of milling and wet treatment), and protein to starch ratio (P:S 1.0, 1.8 and 2.6) were tested. Powder characteristics and processability, functional, textural, and structural properties of the extrudates were evaluated. Dry-fractionation of oats with higher protein content in dehulled, flaked, and defatted oat grain favored higher protein concentration during air-classification. Low moisture extruded OPC with lower P:S formed a more porous structure at lower moisture content as compared to OPC with higher P:S. Total porosity in LME positively correlated (r = 0.98) with rehydration ability. High moisture extruded OPC with low P:S ratio (1.0) increased textural strength, while higher P:S (2.6) increased apparent fibrousness observed visually and in micro-CT-scan images. The findings demonstrate the potential of using oat protein as single ingredient and highlight the influence of fractionation type and powder composition on techno-functional properties of the protein concentrates and hence the structural formation of meat analogues.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117626"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High-stretchable, transparent, degradable and anti-drying gelatin hydrogel for mango preservation

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117634

Fangli Gang , Ruiyun Li , Zhongxiu Dang , Xiao Meng , Jiwen Zhang , Xiaodan Sun

{"title":"High-stretchable, transparent, degradable and anti-drying gelatin hydrogel for mango preservation","authors":"Fangli Gang , Ruiyun Li , Zhongxiu Dang , Xiao Meng , Jiwen Zhang , Xiaodan Sun","doi":"10.1016/j.lwt.2025.117634","DOIUrl":"10.1016/j.lwt.2025.117634","url":null,"abstract":"<div><div>The emerging hydrogels for fruit preservation have aroused widespread scientific interest. However, it is challenging for current hydrogel packaging to incorporate the required multifunctional properties. Herein, a gelatin-based (Gel/G) hydrogel film is elaborately designed as an efficient mango packaging and preservation system. Multiple dynamic non-covalent interactions serve as sacrificial bonds to dissipate energy and endow the hydrogel with remarkable elongation (up to 1204 %) and tensile strength (216.08 kPa). The optimized Gel/G hydrogel also provides excellent transparency, UV blocking, degradability, water vapor barrier, biosafety and anti-drying performance. Notably, compared with the blank control and commercial PE film, the Gel/G hydrogel-packed mangoes maintain the color and smoothness of epidermis, and delay the browning and softening processes of fruits. Additionally, the pH value, TSS, and MDA contents of Gel/G hydrogel-packed mangoes remain at a lower level and vary stably, and TA consumption is less. These results suggest that the Gel/G hydrogel packaging has a remarkable effect on mango preservation and can effectively delay its ripening and senescence process. Therefore, our work contributes to the in-depth understanding and rational design of food packaging and multifunctional hydrogel preservation films.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117634"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117633

Hebao Mei , Zhihao Gong , Honglie Ding , Manzi Hu , Bifeng Xu , Wu Wang , Kezhou Cai , Baocai Xu

{"title":"Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork","authors":"Hebao Mei , Zhihao Gong , Honglie Ding , Manzi Hu , Bifeng Xu , Wu Wang , Kezhou Cai , Baocai Xu","doi":"10.1016/j.lwt.2025.117633","DOIUrl":"10.1016/j.lwt.2025.117633","url":null,"abstract":"<div><div>A novel and promising reheating method has been explored to address the issue of meat consumption and safety quality degradation after reheating. This study compared the effects of boiling, steaming, microwaving, stir-frying, and microwave synergistic steam (MW + ST) reheating on the flavor and advanced glycation end products (AGEs) of braised pork. The results demonstrated that MW + ST was effective in reducing AGEs formation with an N<sup>ε</sup>-carboxymethyllysine (CML) content of 4.21 mg/kg and a fluorescent AGEs level of 208.3 AU, which only increased 17.13 % and 1.98 %, respectively, compared with the content before reheating. This can be attributed to the high moisture content (49 %) and immobilized water proportion (92.65 %) maintained by MW + ST, resulting in the reduced accumulation and production of AGEs precursors (Schiff base and glyoxal) by suppressing lipid oxidation, protein oxidation, and the Maillard reaction. Additionally, the electronic nose and electronic tongue results showed that MW + ST was closest to the original odor of braised pork and exhibited excellent taste characteristics. Overall, the high sensory scores and safety qualities of the MW + ST suggested that it promises to be a new way of reheating for consumers and food distribution companies compared to conventional reheating methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117633"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Monitoring salting kinetics of pork loin using magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR)

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117635

Víctor Remiro , María Isabel Cambero , María Dolores Romero-de-Ávila , David Castejón , David Moreno-Molera , José Segura , María Encarnación Fernández-Valle

{"title":"Monitoring salting kinetics of pork loin using magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR)","authors":"Víctor Remiro , María Isabel Cambero , María Dolores Romero-de-Ávila , David Castejón , David Moreno-Molera , José Segura , María Encarnación Fernández-Valle","doi":"10.1016/j.lwt.2025.117635","DOIUrl":"10.1016/j.lwt.2025.117635","url":null,"abstract":"<div><div>Magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR) have been used as tools to monitor the salting process in pork loin. For this purpose, the longitudinal (T<sub>1</sub>) and transverse (T<sub>2</sub>) relaxation times, as well as the apparent diffusion coefficient (ADC), have been employed. To observe the changes occurring in meat pieces during the salting process and to obtain prediction models of the salt (NaCl) and water contents, the potential of each of these parameters has been evaluated. Surface models have been obtained that allow the observation of variations in T<sub>1</sub>, T<sub>2</sub>, and ADC MRI values related to salt diffusion and water loss during the salting process. Additionally, simple regression models have been established to determine the NaCl and water contents at any time during the process based on T<sub>1</sub> and T<sub>2</sub> values MRI values. On the other hand, to determine the NaCl content of the meat from the TD-NMR study, similar regression models were obtained with the mono-exponential analysis of T<sub>1</sub> and T<sub>2</sub> values. Additionally, the multi-exponential analysis of both T<sub>1</sub> and T<sub>2</sub> has provided insight into the effect of salt intake on the proton populations inside the meat. Thus, it is concluded that MRI and TD-NMR are highly suitable non-destructive techniques for the salt content determination and the monitoring of the salting process in the meat industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117635"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of polyphenol and volatile compounds and in vitro antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer activities of dry tea leaves

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117632

Akshay K. Chandran , Marcelina Stach , Alicja Z. Kucharska , Anna Sokół-Łętowska , Antoni Szumny , Helena Moreira , Anna Szyjka , Ewa Barg , Joanna Kolniak-Ostek

{"title":"Comparison of polyphenol and volatile compounds and in vitro antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer activities of dry tea leaves","authors":"Akshay K. Chandran , Marcelina Stach , Alicja Z. Kucharska , Anna Sokół-Łętowska , Antoni Szumny , Helena Moreira , Anna Szyjka , Ewa Barg , Joanna Kolniak-Ostek","doi":"10.1016/j.lwt.2025.117632","DOIUrl":"10.1016/j.lwt.2025.117632","url":null,"abstract":"<div><div>In the study, the polyphenol profile, volatile compounds, antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer properties of tea methanolic extracts were analysed. Five types of tea were investigated: green, black, red, blue (oolong), and white. The highest phenolics content (30.68 g/100 g) was found in green tea, while the lowest (23.38 g/100 g)was observed in oolong tea. Using the GC-MS Arrow-HS method, 117 volatile compounds were identified based on MS spectra and retention indices. White tea demonstrated the highest antioxidant activity, while green tea exhibited the strongest inhibition of COX-1 and COX-2 enzymes (up to 77 %). Oolong and white teas showed the most potent α-amylase inhibition (up to 96.9 %). White and blue teas displayed the strongest anticancer activity, with significant cytotoxic effects on lung cancer cells. The dual role of tea polyphenols in oxidative stress and anticancer therapy is highlighted by ROS regulation in cancer cells.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117632"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117636

Yongqiang Xu, Menglin Guo, Chenge Zhang, Keyu Meng, Fuqiang Liang, Jiayi Shi

{"title":"Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties","authors":"Yongqiang Xu, Menglin Guo, Chenge Zhang, Keyu Meng, Fuqiang Liang, Jiayi Shi","doi":"10.1016/j.lwt.2025.117636","DOIUrl":"10.1016/j.lwt.2025.117636","url":null,"abstract":"<div><div>Pumpkin seed protein (PSP), a valuable byproduct of pumpkin seed oil extraction, is abundant in essential amino acids but exhibits weak functional properties, limiting its processing and application potential. This study aimed to evaluate the effects of covalent modification with epigallocatechin-3-gallate (EGCG) at varying concentrations on the structural, functional and <em>in vitro</em> digestion properties of PSP. Sulfhydryl and free amino acid content analyses, combined with sodium dodecyl sulfate-polyacrylamide gel electrophoresis, confirmed the formation of covalent complexes through C-S and C-N bond formation between EGCG and PSP. Upon binding with EGCG, the secondary structure of PSP was predominantly shifted from a β-sheet (from 40.70 % to 11.70 %) to a random coil (from 23.70 % to 46.80 %), accompanied by enhanced flexibility and a 52.59 % reduction in surface hydrophobicity. The solubility of the PSP-EGCG covalent complexes increased by 66.07 %, while the maximum emulsifying activity reached 421.91 m<sup>2</sup>/g. However, protein digestibility decreased by up to 25.50 % with higher EGCG concentrations. These findings provide a theoretical foundation for improving PSP properties and applying its complexes in specialised functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117636"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0