表没食子儿茶素-3-没食子酸酯改性对米糠蛋白-多糖-苯酚天然复合物结构、亲水性及酸洗乳稳定性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-01 DOI:10.1016/j.foodchem.2025.144175

Helin Li , Xiaojuan Wu , Lizhong Lin , Xiaoling Zhou , Wei Wu

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引用次数: 0

摘要

为了提高不溶性蛋白质-多糖-苯酚天然复合物颗粒作为酸洗乳稳定剂在食品工业中的应用，采用表没食子儿茶素-3-没食子酸酯（EGCG）在碱性条件下对不溶性米糠蛋白质-多糖-苯酚天然复合物（IRBPPP）进行了改性。EGCG的加入增加了IRBPPP的结合酚含量和可溶性蛋白含量，降低了IRBPPP的游离氨基含量、ζ-电位、表面疏水性和接触角。适量EGCG（12.5 ~ 25 mg/g）的加入增强了IRBPPP的蛋白柔弹性（α-螺旋/β-片从23.56 %降低到18.74 %），诱导高亲水性颗粒向近中性颗粒转变（接触角从139.8°降低到87.3°），增强了Pickering乳状液的稳定性。相反，与添加适量EGCG相比，添加过量EGCG（100 mg/g）会降低irbpp -EGCG稳定皮克林乳的稳定性。总的来说，EGCG修饰通过调节IRBPPP的蛋白质柔韧性、颗粒形态和亲水性改变了Pickering乳状液的稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex

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Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex

To improve the application of insoluble protein-polysaccharide-phenol natural complex particles as Pickering emulsion stabilizers within the food industry, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was modified using epigallocatechin-3-gallate (EGCG) under alkaline conditions. The addition of EGCG increased the bound phenol content and soluble protein content of IRBPPP, and decreased the free amino content, ζ-potential, surface hydrophobicity, and contact angle of IRBPPP. The addition of moderate EGCG (12.5–25 mg/g) enhanced the protein flexibility in IRBPPP (α-helix/β-sheet decreased from 23.56 % to 18.74 %) and induced the transition from highly hydrophilic particles to near-neutral particles (contact angle decreased from 139.8° to 87.3°), which enhanced the Pickering emulsion stability. Conversely, the addition of excessive EGCG (100 mg/g) reduced the stability of IRBPPP-EGCG-stabilized Pickering emulsion compared to the addition of moderate EGCG. Overall, the EGCG modification altered the Pickering emulsion stability by modulating protein flexibility, particle morphology, and hydrophilicity of IRBPPP.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.