Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin
文献类型： 外文期刊
作者： Li, Yufeng 1 ; Peng, Zhiyun 3 ; Tan, Lijun 3 ; Zhu, Yongheng 3 ; Zhao, Cheng 3 ; Zeng, Qiao-Hui 1 ; Liu, Guang 5 ; Wang, Jing Jing 1 ; Zhao, Yong 3 ;
作者机构： 1.Foshan Univ, Sch Food Sci & Engn, Foshan 528000, Guangdong, Peoples R China
2.Anhui Polytech Univ, Coll Biol & Food Engn, Wuhu 241000, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Aquat Prod Stor, Shanghai 201306, Peoples R China
5.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China
关键词： Soluble Antarctic krill proteins; Rutin; Covalent crosslinking; Structural conformation; Functional properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 379 卷
页码：
收录情况： SCI
摘要： New polyphenol-protein conjugates were successfully prepared by covalently crosslinking soluble Antarctic krill proteins with rutin (SAKPs-rutin). The physico-chemical and functional properties of SAKPs-rutin conjugates were systematically evaluated by measuring the changes in interfacial tension, structural conformation, and emulsifying ability, etc. The results showed that SAKPs-rutin conjugates possessed higher surface hydrophobicity, surface charge, and thermal denaturation temperature, and lower beta-sheet conformation compared to native SAKPs. On this basis, the interfacial tension of SAKPs-rutin conjugates was reduced, which greatly contributed to the formation of denser and more ordered networks at the oil-water interface. Meanwhile, the emulsifier endowed the fabricated high internal phase emulsions (HIPEs) with excellent physical performance and oxidative stability, evidenced by low peroxide values (POV) and malondialdehyde (MDA) after the treatment of long-term storage (15d), heating (65 degrees C) and UV light treatment. These findings suggest that SAKPs-rutin conjugates are a novel and promising food resource for preparing food-grade emulsions.
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