Tianyu Zhang, Lingyu Yang, Xiangquan Zeng, Wentao Zhang, Zhiwei Ying, Xinqi Liu, He Li
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The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
This study investigated the effects of epigallocatechin gallate (EGCG) and tea polyphenol treatments at varying concentrations on soybean protein isolate (SPI), with particular focus on SPI's structural modifications and its subsequent interactions with characteristic beany flavor compounds. Treatment with EGCG and tea polyphenols significantly decreased SPI's adsorption capacity for characteristic beany flavor compounds (hexanal, benzaldehyde, 1-octen-3-ol, and 2-nonanone), while markedly enhancing adsorption of 2-pentylfuran. EGCG/tea polyphenol treatment improved the solubility of SPI and enhanced the fluorescence quenching effect. Additionally, as EGCG, the α-helix and β-turn structure in SPI changed to a β-sheet and random coil structure, reducing surface hydrophobicity. The molecular docking results indicate that the interactions between SPI and EGCG or tea polyphenols are primarily hydrogen bonding and hydrophobic interactions. The sensory evaluation demonstrated that EGCG and tea polyphenols effectively mitigated the unpleasant fatty flavor characteristics of SPI.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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