期刊
FOOD CHEMISTRY
卷 352, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129376
关键词
Myofibrillar protein; Dextran; Polyphenols; Covalent bonding; Thermal stability; Antioxidant activity
资金
- National Key Research Program of China [2018YFD0401203]
- Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
In this study, polyphenols were grafted onto myofibrillar protein-dextran conjugate through an adduction method, altering its secondary structure and surface properties, while reducing the thermal gelling capacity and enhancing antioxidant activity.
In the present study, three types of polyphenols, namely, (-)-epigallocatechin-3-gallate (EGCG), catechin (C), and gallic acid (GA), were grafted to myofibrillar protein (MP)-dextran (DX) conjugate through a free radicalmediated adduction method. The analysis of secondary structure showed that conjugation of polyphenols induced a decrease in contents of ?-helix structures. The surface hydrophobicity of MP-DX conjugate was increased after polyphenols were covalently adducted, while that of the free amino, thiol groups, and tyrosine residues were decreased, especially with the addition of EGCG (p < 0.05). Analysis of rheological properties showed that covalently linking of polyphenols decreased the thermal gelling capacity by inhibiting myosin-head aggregation and myosin tails interaction. Moreover, polyphenol adduction was able to remarkably improve the thermal stability and antioxidant activity of MP-DX conjugate. The findings regarding enhanced functionalities evidence potential of applying the ternary adduct as a novel antioxidant.
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