期刊
FOOD CHEMISTRY
卷 241, 期 -, 页码 60-69出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.055
关键词
Ovalbumin; Catechins; Conjugates; Fish oil emulsion; Lipid oxidation
资金
- National Key Research and Development Program [2016YFD0400805]
- Qinghai Science and Technology Program [2016-NK-C22, 2015-NK-502]
- Foundation of Fuli Institute of Food Science
- Zhejiang University
- National Natural Science Foundation of China [31101226]
- Young Scientist Interdisciplinary Research Foundation of Zhejiang University
- National Postdoctoral Program for Innovative Talents [BX201700101]
Conjugates of ovalbumin (OVA) with (+)-catechin (C), (-)-epigallocatechin (EGC) or (-)-epigallocatechin gallate (EGCG) were synthesized through a free-radical grafting approach. The covalent binding between OVA and catechins was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). OVA-catechin conjugates were further characterized by a combination of steady-state fluorescence spectroscopy, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analyses. Results suggested that the conjugates contained less alpha-helix but more beta-sheet secondary structure than OVA. The catechin-grafting reaction led to improved surface hydrophobicity and decreased tertiary conformation stability of OVA. Compared with that emulsified by OVA, fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage stability and less viscosity. Besides, conjugates inhibited the lipid oxidation in fish oil emulsion more effectively than OVA because of their higher antioxidant activity and interfacial accumulation.
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