Dietary
phenolic compounds display strong antioxidant capabilities but face
limited practical applications as a result of their poor biocompatibility
(high immune resistance). Some food proteins possess mild antioxidant
capabilities but are often not sufficient to maintain a reactive oxidative
species balance. In this study, we overcome these barriers by covalently
conjugating a natural phenolic antioxidant, gentisic acid (GA), onto
an antioxidant protein, β-lactoglobulin (βLG). Upon optimization
of conjugation conditions, we confirm the formation of βLG–GA
conjugates with mass spectrometry, Fourier transform infrared spectroscopy,
and ultraviolet–visible absorption. Surface charge analysis
revealed a saturation molar ratio of 150:1 (GA/βLG), while far-ultraviolet
circular dichroism revealed substantial changes in the protein secondary
structure upon conjugation. The antioxidant capability of resultant
conjugates was probed by monitoring the decay of 1,1-diphenyl-2-picrylhydrazyl
radical content via time-resolved electron paramagnetic resonance
spectroscopy, which suggested two possible pathways to scavenge radicals,
i.e., the antioxidant GA on the protein surface and the protein conformational
change that exposes more antioxidant amino acids. To our best knowledge,
this work is the first report on the fabrication of a dual-effect
antioxidant biopolymer using a nature-inspired template via covalent
linking with the antioxidant mechanism probed. Our findings are essential
for opening a new route to design functional materials with enhanced
antioxidant activity and biocompatibility.