Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate

被引：125
|
作者：
Chen, Weijun [1 ]
Wang, Wenjun [1 ]
Ma, Xiaobin [1 ]
Lv, Ruiling [1 ]
Watharkar, Ritesh Balaso [1 ,4 ]
Ding, Tian [1 ,3 ]
Ye, Xingqian [1 ,2 ,3 ]
Liu, Donghong [1 ,2 ,3 ]
机构：
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China
[2] Zhejiang Univ, Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China
[3] Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Zhejiang, Peoples R China
[4] Tezpur Univ, Dept Food Engn & Technol, Tezpur, Assam, India
来源：
FOOD CHEMISTRY | 2019年 / 274卷
基金：
中国博士后科学基金;
关键词：
Whey protein isolate; (-)-Epigallocatechin-3-gallate; pH-shifting; Emulsifying properties; Antioxidant activity; BOVINE SERUM-ALBUMIN; BETA-LACTOGLOBULIN NANOPARTICLES; EPIGALLOCATECHIN GALLATE; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; PHYSICAL-PROPERTIES; ANTITUMOR-ACTIVITY; HEAT-TREATMENT; PEA PROTEIN; FLUORESCENCE;
D O I：
10.1016/j.foodchem.2018.08.106
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effect of pH-shifting on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate were investigated. Circular dichroism spectra showed that pH-shifting induced the decrease in alpha-helix content by 12.18% and alpha-sheet content by 3.24%, but beta-turn and random coil content increased by 4.26% and 5.91%, respectively. Increase of fluorescence intensity and red-shift of maximum emission wavelength indicated the structural unfolding and exposure of tyrosine. The treatment also significantly increased the surface hydrophobicity, disulfide bonds content, solubility, emulsifying activity and emulsion stability of whey protein isolate at P < 0.05 level. Fluorescence quenching analysis revealed that treated whey protein isolate have a stronger binding affinity to (-)-epigallocatechin-3-gallate, resulting a better protection against the degradation of (-)-epigallocatechin-3-gallate and its antioxidant activity. This study confirmed that pH-shifting treatment can improve functional properties of whey protein isolate and its potential as a protective carrier for polyphones.
引用
收藏
页码：234 / 241
页数：8
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