单宁酸介导的共价效应对玉米蛋白/酪蛋白复合纳米颗粒结构和抗氧化性能的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-09 DOI:10.1016/j.foodchem.2025.144293

Ruiqi Wang , Yang Chen , Honglin Zhu , Sunni Chen , Wudan Cai , Xinhao Wang , Zhenlei Xiao , Yangchao Luo

{"title":"单宁酸介导的共价效应对玉米蛋白/酪蛋白复合纳米颗粒结构和抗氧化性能的影响","authors":"Ruiqi Wang , Yang Chen , Honglin Zhu , Sunni Chen , Wudan Cai , Xinhao Wang , Zhenlei Xiao , Yangchao Luo","doi":"10.1016/j.foodchem.2025.144293","DOIUrl":null,"url":null,"abstract":"<div><div>Protein-polyphenol conjugates with enhanced antioxidant properties offer significant benefits to multiple food systems, including emulsions, gels, and food packaging systems. In this study, tannic acid (TA)-covalently mediated ternary zein/casein-tannic acid nanoparticles (ZCTPs) were effectively fabricated using a pH-driven method. Results showed that the addition of TA reduced the particle size of ZCTPs (from 93 to 74 nm), with improved uniformities (PDI of 0.25) and greater stabilities (zeta potential of −48 mV) compared to zein/casein nanoparticles (ZCPs). Further, SDS-PAGE confirmed the successful establishment of covalent binding between TA and dual proteins. In ZCTPs, TA exhibited a high affinity (66–93 %) to proteins, obviously inducing rearrangements in the protein secondary and tertiary structures. Afterward, the antioxidant activities of ZCTPs were significantly enhanced to 57 and 79 % against DPPH· and ABTS<sup>+</sup>·, respectively. This novel protein-polyphenol conjugate holds promising potential as a functional ingredient and delivery system in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144293"},"PeriodicalIF":9.8000,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles\",\"authors\":\"Ruiqi Wang , Yang Chen , Honglin Zhu , Sunni Chen , Wudan Cai , Xinhao Wang , Zhenlei Xiao , Yangchao Luo\",\"doi\":\"10.1016/j.foodchem.2025.144293\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Protein-polyphenol conjugates with enhanced antioxidant properties offer significant benefits to multiple food systems, including emulsions, gels, and food packaging systems. In this study, tannic acid (TA)-covalently mediated ternary zein/casein-tannic acid nanoparticles (ZCTPs) were effectively fabricated using a pH-driven method. Results showed that the addition of TA reduced the particle size of ZCTPs (from 93 to 74 nm), with improved uniformities (PDI of 0.25) and greater stabilities (zeta potential of −48 mV) compared to zein/casein nanoparticles (ZCPs). Further, SDS-PAGE confirmed the successful establishment of covalent binding between TA and dual proteins. In ZCTPs, TA exhibited a high affinity (66–93 %) to proteins, obviously inducing rearrangements in the protein secondary and tertiary structures. Afterward, the antioxidant activities of ZCTPs were significantly enhanced to 57 and 79 % against DPPH· and ABTS<sup>+</sup>·, respectively. This novel protein-polyphenol conjugate holds promising potential as a functional ingredient and delivery system in the food industry.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"484 \",\"pages\":\"Article 144293\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-04-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625015444\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625015444","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

具有增强抗氧化特性的蛋白质-多酚偶联物为多种食品系统提供了显著的好处，包括乳液、凝胶和食品包装系统。在这项研究中，单宁酸(TA)-共价介导的玉米蛋白/酪蛋白-单宁酸三元纳米颗粒（zctp）采用ph驱动的方法有效地制备。结果表明，与玉米蛋白/酪蛋白纳米颗粒（ZCPs）相比，TA的加入使zctp的粒径减小（从93 nm减小到74 nm），具有更好的均匀性（PDI为0.25）和更大的稳定性（zeta电位为- 48 mV）。此外，SDS-PAGE证实TA与双蛋白之间成功建立了共价结合。在zctp中，TA对蛋白质表现出高亲和力（66-93 %），明显诱导蛋白质二级和三级结构的重排。zctp对DPPH·和ABTS+·的抗氧化活性分别提高了57%和79% %。这种新型蛋白质-多酚偶联物在食品工业中作为一种功能性成分和传递系统具有很大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles

查看原文本刊更多论文

Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles

Protein-polyphenol conjugates with enhanced antioxidant properties offer significant benefits to multiple food systems, including emulsions, gels, and food packaging systems. In this study, tannic acid (TA)-covalently mediated ternary zein/casein-tannic acid nanoparticles (ZCTPs) were effectively fabricated using a pH-driven method. Results showed that the addition of TA reduced the particle size of ZCTPs (from 93 to 74 nm), with improved uniformities (PDI of 0.25) and greater stabilities (zeta potential of −48 mV) compared to zein/casein nanoparticles (ZCPs). Further, SDS-PAGE confirmed the successful establishment of covalent binding between TA and dual proteins. In ZCTPs, TA exhibited a high affinity (66–93 %) to proteins, obviously inducing rearrangements in the protein secondary and tertiary structures. Afterward, the antioxidant activities of ZCTPs were significantly enhanced to 57 and 79 % against DPPH· and ABTS⁺·, respectively. This novel protein-polyphenol conjugate holds promising potential as a functional ingredient and delivery system in the food industry.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.