文献类型：期刊文献

英文题名：Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates

作者：Zheng, Yimei[1,2];Chen, Boyu[1];Huang, Xuanxiang[1];Teng, Hui[1,2];Ai, Chao[1];Chen, Lei[1,2]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Zhanjiang 524088, Peoples R China;[2]Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China

年份：2023

卷号：95

外文期刊名：ULTRASONICS SONOCHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000982088300001)、、EI(收录号：20231513872831)、Scopus(收录号：2-s2.0-85151785706)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209, 32061160477), the Natural Science Foundation of Guangdong Province (2022A1515010694), the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Protein; Polyphenol; Ultrasound; Molecular docking simulation; Covalent binding

外文摘要：The influence of ultrasound-assisted free radical modification on the structure and functional properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated by experimental measurements and computer simulations. Compared with the traditional free radical condition, the ultrasonic-assisted pro-cessing significantly increased the conjugating efficiency of OVA and EGCG and shortened the conjugating from 24 h to 1 h without affecting the equivalent amount of EGCG conjugating. The sodium dodecyl sulfa-te-polyacrylamide gel electrophoresis and multi-spectroscopy analysis (Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and UV spectroscopy) indicated that the covalent conjugates could be formed between OVA and EGCG. And modification in the conformation of OVA was induced by EGCG. Furthermore, molecular docking results demonstrated the possession of high-affinity EGCG binding location on OVA, sup-porting and clarifying the experimental results. In addition, the functional properties of OVA including emul-sification (emulsifying activity and emulsion stability) and antioxidant properties (DPPH scavenging capacity and ABTS scavenging capacity) were significantly improved after conjugation with EGCG, especially in ultrasound-assisted conditions. Overall, OVA-EGCG conjugates produced by ultrasound-assisted free radical treatment could be applied as a potential emulsifier and antioxidant, thereby expanding the application of OVA as a dual-functional ingredient.