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Abstract：
This study investigated the effects of the interaction of walnut protein isolate (WPI) with epigallocatechin gallate (EGCG), chlorogenic acid (CLA), (+)-catechin (CA), and ellagic acid (EA) on the structural and functional properties of proteins. The results for polyphenol binding equivalents and content of free amino and sulfhydryl groups as well as those from sodium dodecyl sulfate‒polyacrylamide gel electrophoresis confirmed the covalent interaction between WPI and the polyphenols. The binding capacities of the WPI-polyphenol mixtures and conjugates were as follows: WPI-EGCG > WPI-CLA > WPI-CA > WPI-EA. Fourier transform infrared spectroscopy (FTIR) and fluorescence spectrum analysis identified changes in the protein structure. The conjugation process obviously increased the polyphenols\' antioxidant properties and the surface hydrophobicity was substantially reduced. WPI-EGCG conjugates had the best functional properties, followed by WPI-CLA, WPI-CA, and WPI-EA. Lycopene (LYC) was loaded into nanocarriers by WPI-EGCG self-assembly. These results indicated that WPI-polyphenol conjugates can be utilized to develop food-grade delivery systems to protect chemically lipophilic bioactive compounds.
UNASSIGNED:
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-023-05768-2.
UNASSIGNED:
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-023-05768-2.
摘要：
这项研究调查了核桃分离蛋白（WPI）与表没食子儿茶素没食子酸酯（EGCG）相互作用的影响，绿原酸（CLA），(+)-儿茶素(CA),鞣花酸(EA)对蛋白质结构和功能特性的影响。多酚结合当量和游离氨基和巯基的含量以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳的结果证实了WPI与多酚之间的共价相互作用。WPI-多酚混合物和缀合物的结合能力如下:WPI-EGCG>WPI-CLA>WPI-CA>WPI-EA。傅里叶变换红外光谱（FTIR）和荧光光谱分析确定了蛋白质结构的变化。共轭过程明显增加了多酚的抗氧化性能，表面疏水性大大降低。WPI-EGCG偶联物具有最好的功能性质,其次是WPI-CLA，WPI-CA,和WPI-EA。通过WPI-EGCG自组装将番茄红素(LYC)加载到纳米载体中。这些结果表明WPI-多酚缀合物可用于开发食品级递送系统以保护化学亲脂性生物活性化合物。
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■在线版本包含补充材料，可在10.1007/s13197-023-05768-2获得。
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■在线版本包含补充材料，可在10.1007/s13197-023-05768-2获得。
