期刊
FOOD CHEMISTRY
卷 374, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131612
关键词
Zein; Resveratrol; Covalent binding; Interactions; Functional properties
资金
- Center for Collaborative Innovation in Food Safety and Nutrition of Zhejiang Province [2017SICR112]
- Zhejiang Provincial Natural Science Foundation [LGN20C200009, LGN21C200012]
- Zhejiang Provincial Department of Education [Y202045126]
Novel zein and resveratrol conjugates were successfully synthesized through alkaline and free radical grafting reactions, showing improved thermal stability, antioxidant activity, and emulsify activity compared to native zein. This study provides an effective way for the design of novel delivery systems to encapsulate bioactive substances.
Novel zein and resveratrol conjugates were fabricated by alkaline and free radical grafting reactions. The grafting efficiency and total phenolic content of alkaline treated conjugates were slightly higher than those of free radical grafting. Compared to native and alkaline treated zein, the sulfhydryl contents of conjugates were obviously decreased, confirming that nucleophilic addition of resveratrol to sulfhydryl group of zein formed stable C-S covalent bonds. The conformation changes of zein modified by resveratrol were revealed by fourier transform infrared spectroscopy and fluorescence spectroscopy. Moreover, covalent modification changed isoelectric point of zein from 6.5 to 5.4 (alkaline) or 5.6 (free radical grafting), and broadening the pH application range of zein. It was worth mentioning that the conjugates showed much higher thermal stability, antioxidant activity, and emulsify activity than those of native zein. This study provides an effective way for the design of novel delivery systems to encapsulate bioactive substances.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据