EGCG-猪血清白蛋白浸提乳液的构建及其特性:基于非共价相互作用机制

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-10-22 DOI:10.1016/j.fbp.2024.10.014
Lili Liu , Xiaodan Zhang , Ying Yu , Xieli Yang , Weiwei Cheng , Baocheng Xu
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引用次数: 0

摘要

由多酚和蛋白质相互作用制备的皮克林乳剂可以提高蛋白质乳剂的稳定性。本研究的目的是探讨表没食子儿茶素没食子酸酯(EGCG)-茯苓血清白蛋白(PSA)复合物的形成机理以及食品级皮克林乳液的制备方法。通过紫外光谱和荧光光谱分析发现,表没食子儿茶素对PSA有明显的荧光淬灭作用,主要是静态淬灭。同步三维荧光光谱和傅立叶变换红外光谱结果表明,添加 EGCG 后,芳香族氨基酸的疏水微环境和 PSA 的二级结构发生了变化。分子对接结果表明,EGCG 与 PSA 因氢键作用形成了较稳定的复合物,结合能为-4.43 kcal /mol。与 PSA 乳液相比,成功制备的 EGCG-PSA 皮克林乳液液滴较小,在 CLMS 中无明显颜色。EGCG-PSA 的皮克林乳液具有较强的乳化性和较高的粘度,属于假塑性非牛顿流体。此外,EGCG-PSA 皮克林乳液的游离脂肪酸释放率降低了 9.9%。EGCG-PSA Pickering 乳化液的抗氧化性能得到改善,DPPH 自由基清除率和 ABTS+自由基清除率达到最高,分别为 93.72 % 和 57.16 %。该研究为 EGCG 与 PSA 的相互作用提供了重要见解,也为多酚-蛋白复合物皮克林乳液在食品、医药、化妆品等领域的开发提供了参考。
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Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism
Pickering emulsion prepared by the interaction between polyphenols and protein can improve the stability of protein-based emulsion. The purpose of this study was to explore the complex formation mechanism of epigallocatechin gallate (EGCG)-porcine serum albumin (PSA) complex and the preparation of food-grade Pickering emulsion. By the UV and fluorescence spectral analysis, it was found that EGCG has an obvious fluorescence quenching effect on PSA, mainly static quenching. The results of synchronous, three-dimensional fluorescence and FT-IR spectroscopy showed that the hydrophobic microenvironment of aromatic amino acids and the secondary structure of PSA changed after EGCG was added. The results of molecular docking examined that EGCG and PSA form more stable complexes due to hydrogen bonds, and the binding energy was −4.43 kcal /mol. Compared with the PSA emulsion, the successfully prepared EGCG-PSA Pickering emulsion had smaller droplets and no obvious color in CLMS. The Pickering emulsion of EGCG-PSA had strong emulsification and high viscosity, which belonged to pseudoplastic non-Newtonian fluid. In addition, the free fatty acids release rate of EGCG-PSA Pickering emulsion was decreased by 9.9 %. The antioxidant performance of the EGCG-PSA Pickering emulsion was improved, and the DPPH radical scavenging rate and the ABTS+ radical scavenging rate reached the highest, which were 93.72 % and 57.16 % respectively. This study provides important insights into the interaction between EGCG and PSA, and a reference for the development of polyphenol-protein complex Pickering emulsion in food, medicine, cosmetics, and other fields.
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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