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Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates

机译：抗氧化改性对EWP缀合物功能和结构性质的评价

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摘要

The aim of this present study was to improve the oxidative stability of egg white protein (EWP) through catechin (CT) and epigallocatechin gallate (EGCG) covalent modification via an alkaline method at pH 9.0. Effects of CT and EGCG conjugation on the antioxidant activities, physicochemical and structural properties of EWP were comprehensively studied. The results indicated that CT and EGCG modification altered the isoelectric point value of EWP to lower pH, thus the solubility of EWP conjugates at pH 3.8 decreased, especially after EGCG conjugation. In addition, the antioxidant activities of EWP-CT and EWP-EGCG conjugates were 2.88 and 3.52 fold (2-diphenyl-1-picrylhydrazyl radical scavenging activities), 2.60 and 7.91 fold (ferric reducing powers) higher than that of the unmodified EWP. Moreover, the CT or EGCG conjugation resulted in an increase in alpha-helix formation with a decrease in the beta-sheet formation, indicating that the secondary structure of EWP became more compact after CT or EGCG modification, and Trp and Tyr residues were involved into the conjugation reaction of EWP with CT or EGCG. Furthermore, CT and EGCG conjugation obviously improved the emulsifying stability of EWP, due to the improvement of the antioxidant activity after being modified by the CT or EGCG. In conclusion, CT or EGCG conjugation with EWP via an alkaline method was an effective way to improve the utilization value of EWP.
机译：本研究的目的是通过在pH 9.0下通过儿茶素（CT）和EPIGALLOCATECHIN GALLATE（EGCG）共价改性来改善蛋白蛋白（EWP）的氧化稳定性。综合研究了CT和EGCG缀合对抗氧化活性，物理化学和结构性质的影响。结果表明，CT和EGCG修饰改变了EWP的等电点值降低了pH值，因此EWP缀合物在pH 3.8下的溶解度降低，特别是在EGCG缀合之后。此外，EWP-CT和EWP-EGCG缀合物的抗氧化活性为2.88和3.52倍（2-二苯基-1-野生酰肼自由基清除活性），2.60和7.91倍（菲克减少功率）高于未修饰的EWP。此外，CT或EGCG缀合导致α-螺旋形成的增加，β-片状的减少，表明在CT或EGCG修饰后EWP的二次结构变得更加紧凑，并且参与了TRP和TYR残基EWP与CT或EGCG的缀合反应。此外，CT和EGCG缀合明显改善了EWP的乳化稳定性，因为通过CT或EGCG改性后的抗氧化活性的改善。总之，通过碱性方法与EWP的CT或EGCG缀合是改善EWP利用率的有效方法。

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  • 来源
    《RSC Advances》 |2020年第18期|共7页
  • 作者

    Sun Jun; Jing Hui; Liu Tengmei; Dong Shijian; Obadi Mohammed; Xu Bin;

  • 作者单位

    Jiangsu Univ Sch Food &

    Biol Engn 301 Xuefu Rd Zhenjiang 212013 Jiangsu Peoples R China;

    Jiangsu Univ Sch Food &

    Biol Engn 301 Xuefu Rd Zhenjiang 212013 Jiangsu Peoples R China;

    Jiangsu Univ Sch Food &

    Biol Engn 301 Xuefu Rd Zhenjiang 212013 Jiangsu Peoples R China;

    Rongda Poultry Co Ltd Xuancheng 242200 Anhui Peoples R China;

    Jiangsu Univ Sch Food &

    Biol Engn 301 Xuefu Rd Zhenjiang 212013 Jiangsu Peoples R China;

    Jiangsu Univ Sch Food &

    Biol Engn 301 Xuefu Rd Zhenjiang 212013 Jiangsu Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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