Abstract：
This study investigated the interaction between pea protein amyloid-like nanofibril and epigallocatechin gallate, constructed and characterized the novel pea protein nanofibrils-derived hydrogel mediated by epigallocatechin gallate, and researched the functionalities of the hydrogel. Epigallocatechin gallate remodeled the structure of pea protein nanofibrils, and a stable and strong hydrogel was formed at a relatively low protein concentration (4.5%). Additionally, the hydrogels exhibited various surface structures and hydrogel properties dependent on the mass ratio. Strongest gel strength (51 g) was attained at 0.25 epigallocatechin gallate/pea protein nanofibrils mass ratio. Whereas, the hydrogels exhibited the highest water holding capacity (87%) at 0.05 mass ratio. The primary driving forces in the formation and maintaining of the hydrogels were hydrophobic interactions and ionic bonds. Progressive rise of β-sheet content of pea protein nanofibrils occurred increasing epigallocatechin gallate concentration. This hydrogel holds great potential for applications in food processing, targeted delivery of nutraceuticals and biomedicine.
摘要：
这项研究调查了豌豆蛋白淀粉样纳米原纤维与表没食子儿茶素没食子酸酯之间的相互作用，构建并表征了表没食子儿茶素没食子酸酯介导的新型豌豆蛋白纳米原纤维衍生水凝胶，并研究了水凝胶的功能。表没食子儿茶素没食子酸酯重塑豌豆蛋白纳米原纤维的结构，在相对较低的蛋白质浓度（4.5％）下形成稳定且坚固的水凝胶。此外,根据质量比，水凝胶表现出各种表面结构和水凝胶特性。在0.25表没食子儿茶素没食子酸酯/豌豆蛋白纳米原纤维质量比下获得了最强的凝胶强度(51g)。然而,水凝胶在0.05质量比下表现出最高的持水量(87%)。水凝胶形成和维持的主要驱动力是疏水相互作用和离子键。豌豆蛋白纳米原纤维的β-折叠含量逐渐升高，表没食子儿茶素没食子酸酯浓度增加。这种水凝胶在食品加工中具有巨大的应用潜力，有针对性地提供营养食品和生物医学。
