TY - JOUR
T1 - Covalent modification of zein with polyphenols
T2 - A feasible strategy to improve antioxidant activity and solubility
AU - Xu, Yanan
AU - Wei, Zihao
AU - Xue, Changhu
AU - Huang, Qingrong
N1 - Funding Information:
The authors are grateful for the support provided by the start‐up fund from Ocean University of China (grant No. 862001013134). This work was also funded by the National Key R&D Program of China (grant No. 2018YFC0311201).
Publisher Copyright:
© 2022 Institute of Food Technologists®.
PY - 2022/7
Y1 - 2022/7
N2 - Abstract: Covalent modification of protein with polyphenols is an attractive research topic, since it is an effective way to improve the properties and broaden the applications of protein. However, the majority of prolamin–polyphenol reactions were carried out in alcohol aqueous solution, and this study aimed to investigate the covalent interaction of zein and polyphenols in water. Chlorogenic acid (CGA), gallic acid (GA), and caffeic acid (CA) were used as polyphenol models. The grafting ratio revealed that zein interacted more strongly with CGA and CA than with GA, which was probably due to the larger molecular weight of CGA and the hydroxycinnamic acid structure of CA. Afterward, the differences in structural and functional properties between control zein and zein–polyphenol complexes were compared. Covalent interaction with polyphenols induced great changes in the morphology and secondary structure of zein. Compared with control zein and non-covalent complexes, covalent zein–polyphenol complexes exhibited better solubility, antioxidant activity, and thermal stability. Practical Application: Covalent modification of zein with polyphenols in water is a simple and efficient method, which can ameliorate the antioxidant activity as well as the hydrophilicity of zein and improve its application value. The findings of this research carry important implications for using zein–polyphenol complexes as novel food additives, or to design more efficient delivery systems.
AB - Abstract: Covalent modification of protein with polyphenols is an attractive research topic, since it is an effective way to improve the properties and broaden the applications of protein. However, the majority of prolamin–polyphenol reactions were carried out in alcohol aqueous solution, and this study aimed to investigate the covalent interaction of zein and polyphenols in water. Chlorogenic acid (CGA), gallic acid (GA), and caffeic acid (CA) were used as polyphenol models. The grafting ratio revealed that zein interacted more strongly with CGA and CA than with GA, which was probably due to the larger molecular weight of CGA and the hydroxycinnamic acid structure of CA. Afterward, the differences in structural and functional properties between control zein and zein–polyphenol complexes were compared. Covalent interaction with polyphenols induced great changes in the morphology and secondary structure of zein. Compared with control zein and non-covalent complexes, covalent zein–polyphenol complexes exhibited better solubility, antioxidant activity, and thermal stability. Practical Application: Covalent modification of zein with polyphenols in water is a simple and efficient method, which can ameliorate the antioxidant activity as well as the hydrophilicity of zein and improve its application value. The findings of this research carry important implications for using zein–polyphenol complexes as novel food additives, or to design more efficient delivery systems.
KW - antioxidant activity
KW - protein–polyphenol interaction
KW - solubility
KW - structural changes
KW - zein
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U2 - 10.1111/1750-3841.16203
DO - 10.1111/1750-3841.16203
M3 - Article
C2 - 35638335
AN - SCOPUS:85131012363
SN - 0022-1147
VL - 87
SP - 2965
EP - 2979
JO - Journal of Food Science
JF - Journal of Food Science
IS - 7
ER -