Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein
Food Chemistry, ISSN: 0308-8146, Vol: 460, Issue: Pt 3, Page: 140655
2024
- 2Citations
- 4Captures
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Article Description
This study primarily investigated the improvement of high-dose Epigallocatechin-3-Gallate (EGCG)-induced deterioration of MP gel by soy protein isolate (SPI) addition. The results showed that EGCG could interact with MP, SPI, and HSPI (heated), indicating the competitive ability of SPI/HSPI against EGCG with MP. EGCG was encapsulated by SPI/HSPI with high encapsulation efficiency and antioxidation, with antioxidant activities of 78.5% ∼ 79.2%. FTIR and molecular docking results revealed that MP, SPI, and HSPI interacted with EGCG through hydrogen bonding and hydrophobic interactions. SPI/HSPI competed with MP for EGCG, leading to the restoration of MHC and Actin bands, alleviating the aggregation caused by EGCG and oxidation. Additionally, SPI/HSPI-E significantly reduced the high cooking loss (23.71 and 26.65%) and gel strength (13.60 and 17.02%) induced by EGCG. Hence, SPI competed with MP for EGCG binding site to ameliorate MP gel properties, thereby alleviating the detrimental changes in MP caused by high-dose EGCG and oxidation.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814624023057; http://dx.doi.org/10.1016/j.foodchem.2024.140655; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85200821688&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/39128365; https://linkinghub.elsevier.com/retrieve/pii/S0308814624023057
Elsevier BV
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