LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Xiaoke Peng,Xiaojia Yan,David Julian McClements,Shuai Chen,Cuicui Ma,Xuebo Liu,Guoqiang Zhang,Fuguo Liu
The objective of this study was to prepare dendrobium officinale polysaccharide-epigallocatechin-3-gallate (DOP-EGCG) covalent conjugates and non-covalent complexes to enhance the antioxidant properties of the polysaccharide. The conjugates were synthesized via free radical induction, whereas the complexes were formed through physical mixing. The structure and properties of the conjugates and complexes were then characterized. C-H bonds and hydrogen bonds were found to play a crucial role in the formation of the conjugates. Conjugating DOP and EGCG decreased the crystallinity of the polysaccharide and altered the crystal morphology of the polyphenol. The thermal stability of DOP in the EGCG complexes (99.2 °C) was lower than that of free DOP (103.0 °C), whereas that of the DOP in the EGCG conjugates was higher (113.7 °C). The conjugation of EGCG led to an increase in its phenolic content (112.9 ± 1.8 g/kg), which enhanced its antioxidant properties. Indeed, the conjugates had higher antioxidant properties, as seen by an increase in free radical scavenging, reactive oxygen species quenching, and reducing ability, than the complexes. The present study demonstrated that the formation of polysaccharide-polyphenol conjugates could enhance the antioxidant properties of DOP, thereby expanding its range of application as a functional ingredient in foods and beverages.
研究领域:
食品科学
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植物化学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Jiaying Chen,Yilin Wang,Mingxia Pu,Shan He,Neethu Ninan,Ming Cheng
Soybean protein isolate (SPI) exhibits limited functional properties in processing applications due to environmental stressors such as pH, salt ion, and temperature. The present study was devoted to exploring the non-covalent assembly of SPI with chitosan (CS), glucan (GL) and sodium alginate (SA) under different pH conditions. At a fixed mixing ratio (1:1), the phase behavior, protein solubility, and surface hydrophobicity (H 0 ) of the resulting protein-polysaccharide complexes (PPCs) exhibited great differences due to the diversity of polysaccharide charge density and structure. Specifically, CS and SA primarily incorporated with SPI through electrostatic interactions, resulting in a pronounced enhancement of SPI solubility near the isoelectric point, with increases of 37.1 % and 51.6 %, respectively. In contrast, the combination of GL with SPI dominated by hydrophobic interactions and hydrogen bonds, yielding a similar protein solubility and H 0 to SPI itself under different pH. Further analysis in charge density indicates that heat treatment promotes the electrostatic complexation of proteins with polysaccharides, whereas an increase in ionic strength inhibits the non-covalent assembly, and this effect was pronounced in the anionic polysaccharide system. In addition, the formation of electrostatic complexes exerted a positive effect on the stability of the emulsions, while the co-soluble systems tended to produce emulsion particles with smaller particle sizes. In summary, the charged polysaccharides showed great potential to modulate protein structure and enhance the stability of protein emulsions compared with the nonionic polysaccharides.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Chen Li,Chao Ai,Boyu Chen,Yanan Zhao,Hui Wang,Lei Chen,Hui Teng
The nutritional efficacy of fish oil is significantly limited by its high susceptibility to oxidative degradation and low bioavailability. In this study, a non-covalent complex composed of anthocyanins (ANC) and whey protein (WP), was rationally designed and utilized to develop a fish oil emulsion system aimed at enhancing oxidative stability and bioaccessibility. The fluorescence spectroscopy (INF), Fourier transform infrared spectroscopy (FTIR) and Far UV circular dichroism (CD) demonstrated specific molecular interactions were generated between ANC and WP. Upon emulsification, the WP-ANC complex at 0.4 wt% acted as an effective emulsifier, yielding emulsions with reduced droplet size and enhanced antioxidative stability. Comparative analysis revealed that WP-ANC stabilized emulsions exhibited superior inhibition of lipid oxidation compared to those stabilized solely by WP, thereby significantly enhancing the stability of fish oil. Under simulated in vitro gastrointestinal digestion, the emulsion formulated with 0.4 % ANC and WP promoted lipid droplet breakdown, suppressed oxidative degradation during digestion, decreased the release rate of free fatty acids, and consequently enhanced the bioavailability of fish oil.
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Hekai Zhao,Shengnan Wang,Xiulin Liu,Guilan Zhao,Lina Yang,Hong Song,Guangchen Zhang,Yutang He,He Liu
The non-covalent interactions between protein and polysaccharide have the potential to design responsive materials. In this study, soy protein isolate fiber/soy soluble polysaccharide (SPIF/SSPS) non-covalent complex was used to create an emulsion, and the pH–response performance was evaluated by investigating their microstructure, interfacial properties, and stability at pH values of 2.0–10.0. The SPIF/SSPS complex was relatively stable at pH 2.0 and 4.0, and the corresponding emulsions had uniform droplets that showed outstanding storage stability after 21 days. However, the SPIF/SSPS complex was dissociated gradually with the elevation of pH, especially under alkaline condition, that caused the flocculation and coalescence in emulsion. This phenomenon not only relate to electrostatic repulsion, but also relate to the disintegration of SPIF. Furthermore, the encapsulated curcumin is released rapidly from emulsion when the pH increased above 6.0. This research may provide an outstanding pH-response strategy that have the potential for pH-triggered release.
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Deyi Zhou,Yuelin Xin,Baoguang Wu,Xiaofen Jiang,Xinling Wu,Pengfei Hou,Jiangtao Qi,Jinsong Zhang
In this research, zein was modified with curcumin to obtain covalent and non-covalent complexes. They were further covered with polysaccharides (gum arabic or gum karaya) possessing different surface charge amounts to obtain ternary nanoparticles for preparing novel antioxidant Pickering emulsions. The addition of curcumin to the zein-polysaccharide system significantly retarded the UV degradation of the encapsulated β-carotene (maximum retention ∼ 97%) and effectively inhibited the lipid oxidation of the emulsions. In vitro gastrointestinal digestion assays showed that gum karaya significantly delayed the release of free fatty acids, thereby improving the bioaccessibility of β-carotene (the highest bioavailability ∼ 38%). By comparing the performance of the complex particles, the weakly charged polysaccharides were superior to the highly charged ones, while zein-curcumin covalent binding was superior to non-covalent binding in the above experiments. This study provides innovative perspectives on the use of novel Pickering emulsions to provide ideal protection and bioavailability of lipophilic nutraceuticals.
研究领域:
食品科学
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纳米技术
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营养学
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生物技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Yu-Qiao Wang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Zhu-Jun Zhang,Bin Lai,Ce Wang,Hai-Tao Wu
Studying the noncovalent interactions between proteins and polysaccharides is quite important mainly due to the wide number of applications such as developing pH-responsive complexes. Scallop Patinopecten yessoensis male gonad hydrolysates‑sodium alginate (SMGHs-SA) was investigated as noncovalent complexes at pH from 1 to 10. The critical pH values pH C (around 6) and pHφ (around 4) were independent of the SMGHs-SA ratio, indicating the formation of soluble and insoluble complexes. The pH response of SMGHs-SA complexes was evaluated by investigating the rheological behavior, moisture distribution, functional group change and microstructure. Compared to the co-soluble and soluble complexes phases, the SMGHs-SA complexes had a higher storage modulus and viscosity as well as a lower relaxation time ( T 23 ) in the insoluble complexes phase (pHφ>3). Additionally, the amide I band and COO − stretching vibration peaks were redshifted and the amide A band vibration peaks were blueshifted by acidification. Electrostatic interactions and intermolecular/intramolecular hydrogen bonding led to SMGHs-SA agglomeration at pH 3, forming a uniform and dense gel network structure with strong gel strength and water-retention capacity. This study provides a theoretical and methodological basis for the design of novel pH-responsive complexes by studying SMGHs-SA complex coacervation .
研究领域:
食品科学
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材料科学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Jinju Cheng,Olayemi Eyituoyo Dudu,Jingjinqiu Zhang,Yu Wang,Lu Meng,Wanlinhao Wei,Xiaodong Li,Tingsheng Yan
The utilization rate of proteins can be effectively improved through the interaction between proteins and polyphenols. In this study, non-covalent and covalent whey protein concentrate (WPC)-quercetin (Q) complexes were prepared. The binding principle between WPC and Q and the structural and functional properties alteration of WPC on binding with different concentrations of Q were evaluated. Fluorescence spectroscopy results demonstrated significant structural alterations of WPC characterised by fluorescence quenching and a red-shifted maximum wavelength of emission peak after the interaction between WPC and Q, and a significant decrease in β-sheet and a remarkable increase in random curl content with the increase of Q concentration in fourier transform infrared spectroscopy (FTIR). Moreover, WPC and Q were more likely to form covalent complexes rather than non-covalent ones, which was featured with higher Q binding quantity and lower sulfhydryl group content at the same Q content. The binding sites number under covalent interaction mode was about 4.75 times that of the non-covalent counterparts. Combination of Q to WPC decreased surface hydrophobicity and improved foaming capability and emulsifying activity as well as antioxidant capability both for non-covalent and covalent interaction. However, non-covalent binding increased foam stability and emulsifying stability and decreased the protein solubility characterised by protein aggregation, while opposite trends were found for covalent interaction. The interfacial stability index variations were explained by the changes of zeta-potential of complexes with the increase of Q concentration. This study provides clarifies the principle behind the binding of WPC with Q and the possible application of WPC-Q complexes in food .
研究领域:
食品科学
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蛋白质化学
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生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）