Rapid Covalent Bonding of Walnut Protein Isolates to EGCG: Unveiling the Ultrasound-Assisted Ratio Optimization, Binding Mechanism, and Structural–Functional Transformations

Foods, Год журнала: 2025, Номер 14(7), С. 1204 - 1204

Опубликована: Март 29, 2025

The application of walnut protein isolate (WPI) and polyphenols is usually limited by low solubility. To solve the above problem, impact alkaline treatment method ultrasound-assisted on structural functional properties protein–polyphenol covalent complexes (WPI–(–)-epigallocatechin-3-gallate (EGCG), UWPI–EGCG, respectively) was explored. Fourier transform infrared spectroscopy fluorescence indicated that binding EGCG to WPI altered secondary tertiary structures increased its random coil content. In addition, UWPI–EGCG samples had lowest particle size (153.67 nm), largest absolute zeta potential value (25.4 mV), highest polyphenol (53.37 ± 0.33 mg/g protein). Meanwhile, WPI–EGCG also possessed excellent solubility emulsification properties. These findings provide a promising approach for in applications such as foods.

Язык: Английский

Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties

Food Chemistry, Год журнала: 2025, Номер 482, С. 144096 - 144096

Опубликована: Апрель 4, 2025

Язык: Английский