Effect of ethanol concentration on conjugates of gallic acid and whey protein isolate: structural and functional properties

被引：0
|
作者：
Zhang, Ruihua [1 ]
Ai, Mingyan [2 ]
Chen, Shenghuizi [1 ]
Li, Shuting [1 ]
Zhang, Chunlan [1 ]
Zhou, Zhiqiang [3 ]
Lu, Jiankang [1 ]
机构：
[1] Tarim Univ, Coll Food Sci & Engn, Prod & Construct Grp Key Lab Special Agr Prod Furt, Alar 843300, Peoples R China
[2] Wuhan Acad Agr Sci, Wuhan 430000, Peoples R China
[3] Tarim Univ, Anal & Testing Ctr, Alar 843300, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 10期
基金：
中国国家自然科学基金;
关键词：
Conjugates; ethanol; gallic acid; structural properties; whey protein isolate; EMULSIFYING PROPERTIES;
D O I：
10.1111/ijfs.17561
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the impact of varying ethanol concentrations on the functionality and structure of conjugates of gallic acid (GA) and whey protein isolate (WPI). The solubility, total phenolic content, and sulfhydryl group content of the conjugates significantly decreased with increasing ethanol concentration. The structure of the conjugates was altered as indicated by changes in their infrared and fluorescence spectra. By measuring the emulsification and foaming properties, we found that ethanol improved the functional properties of the conjugates. The study examined the influence of ethanol on the conjugates of polyphenolic compounds with whey protein, broadening the scope of research on protein modification. Furthermore, it provided a scientific basis for the future development of novel functional foods. Structural and functional changes of gallic acid and whey protein isolate conjugate treated with different concentrations of ethanol. image
引用
收藏
页码：7657 / 7667
页数：11
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