Soy protein isolate-(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation
文献类型： 外文期刊
作者： Zhou, Si-Duo 1 ; Huang, Lu 2 ; Meng, Ling 2 ; Lin, Yan-Fei 2 ; Xu, Xiao 2 ; Dong, Ming-Sheng 2 ;
作者机构： 1.Qilu Univ Technol, Shandong Food Ferment Ind Res & Design Inst, Shandong Prov Key Lab Food & Fermentat Engn, Shandong Acad Sci, Jinan 250013, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Peoples R China
关键词： (-)-Epigallocatechin gallate; Soy protein isolate; Conjugate; Covalent binding sites
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 333 卷
页码：
收录情况： SCI
摘要： The conjugate prepared from (-)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) under alkaline and aerobic conditions was analyzed using a Nano-LC-Q-Orbitrap-MS/MS technique. The sulfhydryl and free amino groups of SPI were involved in covalent binding. Fifty-one peptides were conjugated with EGCG. Fifty-nine modified sites were identified, located on Cys, His, Arg, and Lys, respectively. It is the first time to confirm that each of the two phenolic rings of EGCG contained a reactive site that bound to an amino acid residue. The amino acid residue reactivity, amino acid sequence and composition affected the EGCG binding site in SPI. Lys and Arg residues are the most likely sites for modification, and modification appears to reduce IgE binding. This study is helpful to elucidate the pattern of covalent binding of polyphenols to proteins in food systems and provides a theoretical basis for the directional modification of soy proteins with polyphenols.
- 相关文献
作者其他论文 更多>>
-
Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio
作者：Hou, Yichen;Huang, Lu;Yuan, Xiaotian;Zhang, Xiaoyan;Dai, Dongqing;Yuan, Xingxing;Chen, Xin;Xue, Chenchen;Xing, Guangliang;Chen, Xin;Xue, Chenchen
关键词：soybean varieties; 11S/7S ratio; subunit composition; protein structure; functional properties
-
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
作者：Xing, Guangliang;Yang, Siran;Liu, Sitong;Wan, Xinyi;Huang, Lu;Liu, Sitong;Wan, Xinyi
关键词：transglutaminase; lactic acid bacteria; soy protein isolate; antigenicity; conformational changes
-
Identification of a Branch Number Locus in Soybean Using BSA-Seq and GWAS Approaches
作者：Dai, Dongqing;Huang, Lu;Zhang, Xiaoyan;Zhang, Shiqi;Yuan, Yuting;Wu, Gufeng;Hou, Yichen;Yuan, Xingxing;Chen, Xin;Xue, Chenchen
关键词：soybean; branch number; GWAS; BSA; QTL
-
The Roles of Glutaredoxins in Wheat (Triticum aestivum L.) under Biotic and Abiotic Stress Conditions, including Fungal and Hormone Treatments
作者：Song, Mengyuan;Xu, Xiao;Dong, Ye;Bimpong, Daniel;Liu, Lijun;Li, Yanli;Xu, Xiao;Shen, Huiquan;Wang, Youning
关键词：glutaredoxins (GRXs); fungal treatments; hormone treatments; expression analysis; wheat
-
Identification and functional analysis of GmPasL regulating pod color in vegetable soybean
作者：Dai, Dongqing;Huang, Lu;Zhang, Xiaoyan;Zhang, Shiqi;Liu, Jinyang;Yuan, Xingxing;Chen, Xin;Xue, Chechen
关键词：Vegetable soybean; Pod color; Appearance quality; GWAS; GmPsaL
-
Effect of transglutaminase in conjunction with glucono-δ-lactone treatment on the antigenicity and conformational structure of β-conglycinin
作者：Xing, Guangliang;Yang, Siran;Liu, Jia;Zheng, Maoqiang;Huang, Lu
关键词：Antigenicity; conformational changes; glucono-delta-lactone; transglutaminase; beta-conglycinin
-
Diversity Analysis and Comprehensive Evaluation of 101 Soybean (Glycine max L.) Germplasms Based on Sprout Quality Characteristics
作者：Zhang, Xiaoyan;Wu, Gufeng;Huang, Lu;Dai, Dongqing;Yuan, Xingxing;Xue, Chenchen;Chen, Xin;Wu, Gufeng;Chen, Xin;Wu, Yuhe;Tang, Ning
关键词：soybean sprouts; quality characteristics; parameter screening; principal component analysis (PCA); comprehensive evaluation
