{Reference Type}: Journal Article
{Title}: Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate.
{Author}: Zhang H;Kang L;Bhutto RA;Fan Y;Yi J;
{Journal}: Food Chem
{Volume}: 459
{Issue}: 0
{Year}: 2024 Jul 6
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140381
{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.