Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Zhong

et al. 2022

J. Agric. Food Chem.

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To investigate the effects of different binding modes on the structure, function, and digestive properties of the phosvitin (Pv) and gallic acid (GA) complex, Pv was covalently and noncovalently combined with different concentrations of GA (0.5, 1.5, and 2.5 mM). The structural characterization of the two Pv–GA complexes was performed by Fourier transform infrared, circular dichroism, and LC–MS/MS to investigate the covalent and noncovalent binding of Pv and GA. In addition, the microstructure of the two Pv–GA complexes was investigated by super-resolution microscopy and transmission electron microscopy. The particle size and zeta potential results showed that the addition of GA increased the particle size and the absolute potential of Pv. The determination of protein digestibility, polyphenol content, SH and S–S group levels, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and antioxidant capacity of the digests indicated that noncovalent complexes had greater antioxidant and protective effects on polyphenols. Molecular docking revealed that GA was conjugated with Pv through hydrogen bond interactions.

Section: ■ Materials and Methodsmentioning

confidence: 99%

Covalent and Noncovalent Complexation of Phosvitin and Gallic Acid: Effects on Protein Functionality and In Vitro Digestion Properties

Zhong

et al. 2022

J. Agric. Food Chem.

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“…GA and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) was obtained from Solarbio (Beijing, China). Conjugation of Pv and GA. Pv was isolated from chicken egg yolk on the basis of Jiang et al 19 Pv (0.2 g) was dispersed in 20 mL of distilled water. The ultimate concentration of GA in the Pv−GA complex was adjusted to 0.5, 1.0, 1.5, 2.0, and 2.5 mg/mL, separately.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Pv was isolated from chicken egg yolk on the basis of Jiang et al Pv (0.2 g) was dispersed in 20 mL of distilled water. The ultimate concentration of GA in the Pv–GA complex was adjusted to 0.5, 1.0, 1.5, 2.0, and 2.5 mg/mL, separately.…”

Section: Methodsmentioning

confidence: 99%

Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

Wang

et al. 2020

J. Agric. Food Chem.

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The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv–GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv–GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv–GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv–GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv–GA complex could increase the viscosity and lipid antioxidant capacity of Pv–GA/CLA microemulsion. The Pv–GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.

“…Pv from egg yolk was extracted from egg yolk according to Jiang [21] with some modifications. Briefly, the egg yolk was diluted with an equal amount of ultrapure water.…”

Section: Methodsmentioning

confidence: 99%

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Wang

et al. 2019

Polymers

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To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.