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
相关论文
共 50 条
  • [31] Valorization of Soy Whey Wastewater: How Epigallocatechin-3-gallate Regulates Protein Precipitation
    Xu, Zejian
    Hao, Nairong
    Li, Lianwei
    Zhang, Yan
    Yu, Liangli
    Jiang, Lianzhou
    Sui, Xiaonan
    [J]. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2019, 7 (18): : 15504 - 15513
  • [32] Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol
    Xu, Yizhou
    Wu, Jiulin
    Wang, Shaoyun
    [J]. FOOD HYDROCOLLOIDS, 2021, 117
  • [33] Heat treatment effect on whey protein-epigallocatechin gallate interaction: A fluorescence spectroscopic analysis
    Song, Yu-qi
    Zhao, Ying
    Yao, Guanglong
    Dong, Rong-shu
    Chen, Jian
    [J]. FOOD CHEMISTRY-X, 2023, 20
  • [34] The structural and functional properties of hemp protein isolate-epigallocatechin-3-gallate biopolymer covalent complex during heating
    Zhang, Fu-shun
    Yang, Yang
    Bian, Xin
    Ma, Chun-min
    Ren, Li-kun
    Zhang, Can
    Pang, Xin-hui
    Zhang, Na
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (04) : 2484 - 2492
  • [35] The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property
    Feng, Haiying
    Jin, Hua
    Gao, Yu
    Zhu, Xiuqing
    Zhao, Qingshan
    Liu, Chunhong
    Xu, Jing
    [J]. POLYMERS, 2019, 11 (10)
  • [36] pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties
    Das, Dipak
    Panesar, Parmjit S.
    Saini, Charanjiv S.
    [J]. PROCESS BIOCHEMISTRY, 2022, 120 : 227 - 238
  • [37] Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate
    Wei, Xialing
    Li, Helin
    Liu, Yu
    Lin, Qinlu
    Wu, Xiaojuan
    Wu, Wei
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 263
  • [38] Structural modification of an immunodominant gluten peptide upon interaction with (-)-epigallocatechin-3-gallate
    Van Buiten, Charlene
    Pacheco, Carlos
    Hatzakis, Emmanuel
    Elias, Ryan
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2016, 251
  • [39] Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
    Silventoinen, Pia
    Sozer, Nesli
    [J]. FOODS, 2020, 9 (08)
  • [40] Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH-shifting and ultrasound
    Liu, Yaxuan
    Gao, Feng
    Xia, Boxue
    Deng, Jie
    Liang, Shuxia
    Wang, Cuina
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2024, 77 (02) : 324 - 337
12345