Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin

Food Chemistry
Xiaoya WangYanxiang Gao

Abstract

The covalent complexation between (-)-epigallocatechin gallate (EGCG) and α-lactalbumin (α-La), and the effect of EGCG on the antioxidative activity and emulsifying properties of α-La were investigated. The turbidity of a solution of 1% α-La and 0.2% EGCG decreased after 24h reaction at pH 8.0 and 60°C, less than the value of α-La alone. The interaction between α-La and EGCG at pH 8.0 was more pronounced than that at pH 6.0 or 7.0, as evidenced by the reduced amplitude of amide A, and I, and II bands of α-La by FT-IR and the increase in the total phenolic content and denaturation temperature. These results implied that EGCG was covalently linked to α-La at pH 8.0. In addition, compared with the control of α-La, α-La-EGCG complexes had significantly increased antioxidative activity. The emulsions stabilized by α-La-EGCG complexes, compared with that by α-La alone, had much smaller droplet sizes, which indicated the emulsifying property of α-La was improved.

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Citations

Mar 15, 2015·Food Chemistry·Yungang Cao, Youling L Xiong
Sep 21, 2016·Critical Reviews in Food Science and Nutrition·Like MaoYanxiang Gao
Jan 11, 2017·Journal of Food Science·Yanyun Cao, Youling L Xiong
Sep 6, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xin GuoJian Zhang
Sep 10, 2020·Journal of Food Science and Technology·Anwika Utami Putri DjuardiMaggy Thenawidjaja Suhartono
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Fuguo LiuDavid Julian McClements
Jun 18, 2020·Journal of Agricultural and Food Chemistry·Demei MengRui Yang
Oct 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Shuai RenMaria Monica Giusti

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