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Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

文献类型： 外文期刊

作者： Feng, Jin 1 ; Cai, He 1 ; Wang, Hua 3 ; Li, Chunyang 2 ; Liu, Songbai 1 ;

作者机构： 1.Zhejiang Univ, Dept Food Sci & Nutr, Fuli Inst Food Sci, Zhejiang Key Lab Agrofood Proc,Zhejiang R&D Ctr F, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agrofood Proc, Dept Funct Food & Bioact Cpds, Nanjing 210014, Jiangsu, Peoples R China

3.Zhejiang Univ, Ctr Anal & Measurement, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China

关键词： Ovalbumin;Catechins;Conjugates;Fish oil emulsion;Lipid oxidation

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： 2018 年 241 卷

页码：

收录情况： SCI

摘要： Conjugates of ovalbumin (OVA) with (+)-catechin (C), (-)-epigallocatechin (EGC) or (-)-epigallocatechin gallate (EGCG) were synthesized through a free-radical grafting approach. The covalent binding between OVA and catechins was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). OVA-catechin conjugates were further characterized by a combination of steady-state fluorescence spectroscopy, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analyses. Results suggested that the conjugates contained less alpha-helix but more beta-sheet secondary structure than OVA. The catechin-grafting reaction led to improved surface hydrophobicity and decreased tertiary conformation stability of OVA. Compared with that emulsified by OVA, fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage stability and less viscosity. Besides, conjugates inhibited the lipid oxidation in fish oil emulsion more effectively than OVA because of their higher antioxidant activity and interfacial accumulation.

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