1. Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes
- Author
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Wang Xu, Li Dan, Liqi Wang, Lianzhou Jiang, Zhao Yue, Dianyu Yu, and Honglin Tang
- Subjects
0106 biological sciences ,Antioxidant ,food.ingredient ,Pectin ,DPPH ,medicine.medical_treatment ,Bioengineering ,Polysaccharide ,complex mixtures ,01 natural sciences ,Applied Microbiology and Biotechnology ,Biochemistry ,03 medical and health sciences ,chemistry.chemical_compound ,food ,010608 biotechnology ,medicine ,Organic chemistry ,Soy protein ,030304 developmental biology ,chemistry.chemical_classification ,0303 health sciences ,food and beverages ,chemistry ,Covalent bond ,Polyphenol ,Emulsion ,sense organs - Abstract
This work evaluated the anionic polysaccharides to improve the functional properties and antioxidant activities, and compared the effects on covalently-linked the soy protein isolate (SPI)- (–)-epigallocatechin-3-gallat (EGCG) binary complexes. The increasing molecular weight via covalent insertion of (–)-epigallocatechin-3-gallat (EGCG) into the soy protein isolate (SPI) was verified by SDS-PAGE. The addition of polysaccharides had no obvious effects on the molecular weight, indicating noncovalent insertion by adsorption. Fourier transform infrared spectroscopy (FT-IR) analysis suggested that SPI-EGCG complexes mixed with polysaccharides changed the secondary structures of SPI with a decrease in α-helix and an increase in β-turn. The emulsions exhibited better stability index (ESI) by adding polysaccharides than the binary complexes emulsion, with decreased particle sizes and increased absolute ζ-potential values, while the value of ESI for the pectin mixed increased more. The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging capacity of SPI-EGCG complexes with the addition of polysaccharides were both greater than 70 %. These findings indicated that anionic polysaccharides could be potentially used as a natural and safe alternative for regulating covalently-linked SPI-EGCG emulsion stability and improving emulsion oxidation resistance.
- Published
- 2020
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