期刊
POLYMERS
卷 11, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/polym11101688
关键词
black bean protein isolate; (-)-epigallocatechin-3-gallate; glycosylation; non-covalent interaction; emulsion properties
资金
- Heilongjiang Provincial Natural Science Foundation of China [LC2017010]
- National Natural Science Foundation of China [31901605]
- Postdoctoral project in Heilongjiang Province [LBH-Q16012]
- Academic Backbone Project of Northeast Agricultural University [17XG02]
The effect of (-)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent interaction, which was determined by fluorescence quenching. EGCG attachment caused more disordered protein conformation, leading to a higher emulsification property. Among the different EGCG concentrations (0.10, 0.25, 0.50 mg/mL), the result revealed that the highest level of the emulsification property was obtained with 0.25 mg/mL EGCG. Therefore, the BBPI-EGCG and BBPI-G-EGCG prepared by 0.25 mg/mL EGCG were selected to fabricate oil-in-water (O/W) emulsions. After the addition of EGCG, the mean particle size of emulsions decreased with the increasing absolute value of zeta-potential, and more compact interfacial film was formed due to the higher percentage of interfacial protein adsorption (AP%). Meanwhile, EGCG also significantly reduced the lipid oxidation of emulsions.
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