Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Yan, Shizhang; Xie, Fang; Zhang, Shuang; Jiang, Lianzhou; Qi, Baokun; Li, Yang

doi:10.1016/j.colsurfa.2020.125641

Cited by 113 publications

(43 citation statements)

References 38 publications

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“…The protein solution was freeze-dried (LGJ-12A, Jipu Electronic Technology Co., Ltd, Shanghai, China), and the obtained powder was found to contain 91.28% protein (w/w), as determined by the Kjeldahl method (K-375 KjelMaster, Buchi Co., Ltd Shanghai, China). 14…”

Section: Methodsmentioning

confidence: 99%

“…The SPI-EGCG covalent complex was finally obtained by freeze-drying at −80 °C for 24 h using a freeze dryer (LGJ-12A, Jipu Electronic Technology Co., Ltd, Shanghai, China). 14…”

Section: Methodsmentioning

confidence: 99%

“…Soy protein isolates (SPI) are amphiphilic proteins that are widely used in the food industry because of their high nutritional value, biocompatibility, and low cost. 14 In addition, soy protein has been used as a coating material for the encapsulation of sensitive ingredients, such as lipophilic drugs. 15 Epigallocatechin-3-gallate (EGCG) is the major polyphenol found in green tea and is known to possess many health benefits, such as an excellent antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

“…15 Epigallocatechin-3-gallate (EGCG) is the major polyphenol found in green tea and is known to possess many health benefits, such as an excellent antioxidant capacity. In our previous study, we discovered that EGCG improves the emulsifying and antioxidant activities of soy protein, 14 and therefore, their conjugates can be used to stabilize unstable functional components.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules

Yan

Zhang

et al. 2022

Food Funct.

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Section: Methodsmentioning

confidence: 99%

“…The SPI-EGCG covalent complex was finally obtained by freeze-drying at −80 °C for 24 h using a freeze dryer (LGJ-12A, Jipu Electronic Technology Co., Ltd, Shanghai, China). 14…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules

Yan

Zhang

et al. 2022

Food Funct.

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“…9 It also has been reported that EGCG has a good modification effect on the whey protein, 23 lactoferrin 24 and soybean protein isolate. 25 After modification by EGCG, the antioxidant properties of ⊍-lactalbumin were significantly improved. 26 However, there are relatively few studies on the modification effects of EGCG on aquatic proteins.…”

Section: Introductionmentioning

confidence: 99%

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Han

Yin

et al. 2021

J Sci Food Agric

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BACKGROUND: Large yellow croaker (Pseudosciaena crocea) roe is the main by-product in the processing of large yellow croaker. Previous studies have found that its protein isolates are composed of vitellogenin, as well as vitellogenin B and C, having good functional properties. (-)-Epigallocatechin-3-gallate (EGCG) is a natural antioxidant component that can be combined with protein to improve antioxidant activity and structural characteristics of protein.RESULTS: EGCG was bound with the P. crocea roe protein isolate (pcRPI) by the free radical method to prepare the conjugate. The formation of pcRPI-EGCG conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel permeation chromatography, which showed that the calculated weight-average molar masses of native-pcRPI and pcRPI-EGCG conjugates were 86.9 and 215.3 kDa, respectively. The results of fluorescence, ultraviolet, circular and infrared spectra indicated that the conjugation of EGCG with native-pcRPI changed the secondary and tertiary structure of native-pcRPI. The pcRPI-EGCG conjugates exhibited higher thermal stability than native-pcRPI. The radical scavenging and reducing power of native-pcRPI were increased by 2.0-2.5-and 1.4-fold, respectively, after the EGCG-grafting reaction.CONCLUSION: These results indicate that the binding of pcRPI and EGCG effectively improved the antioxidant properties and structural characteristics of the pcRPI.

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Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions

Francisco

Silva

Júnior

et al. 2023

J Americ Oil Chem Soc

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Plant‐based high internal phase oil‐in‐water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet‐droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)‐grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC‐stabilized emulsions at high GSE concentrations showed oil release, whereas all HC‐stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet‐droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC‐stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′).

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Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Cited by 113 publications

References 38 publications

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions

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