Effect of preheating treatment on interaction of pine nut kernel protein with epigallocatechin gallate and its complex structure and functional characteristics

  • ZHANG Ranran ,
  • WANG Jiarong ,
  • YOU Yuanhui ,
  • ZHAO Yuhong
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  • 1(College of Life Science, Northeast Forestry University, Harbin 150040, China)
    2(Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)

Received date: 2024-01-02

  Revised date: 2024-03-04

  Online published: 2024-12-30

Abstract

The interaction of polyphenols with proteins can change the structural and functional properties of proteins.This study aimed to study the effect of preheating treatment on the interaction between pine nut kernel protein (PKP) and epigallocatechin gallate (EGCG) and to obtain a complex with good functional properties.In this study, under different pH values (pH 3.0, 7.0, and 9.0), the interaction between PKP and EGCG and the structural changes of proteins were characterized by ultraviolet spectroscopy, fluorescence spectroscopy, infrared spectroscopy, and SDS-PAGE gel electrophoresis.The effects of preheating treatment on particle size, Zeta- potential, surface hydrophobicity, emulsification, and foamability of PKP and its complex with EGCG were further analyzed.Results showed that the maximum absorption intensity of the UV-visible spectrum of preheating pine nut kernel protein (HPKP) increased, exposing more hydrophobic groups, increasing random curl content, and improving molecular flexibility, thus enhancing the binding affinity between preheating pine kernel protein and EGCG.The quenching type of EGCG on PKP/HPKP was static quenching, and the preheating treatment did not change the interaction force type under the same pH value.Compared with the PKP-EGCG complex, the surface hydrophobicity of the HPKP-EGCG complex decreased by 19.76%, 36.24%, and 43.12% at three pH values, respectively, and the random crimp content further increased (P<0.05).At pH 7.0 and pH 9.0, HPKP interacted with EGCG to form smaller complexes with emulsifying properties (11.71±0.31) m2/g comparable to commercial soybean protein isolate (SPI) at pH 9.0.Emulsifying stability (103.6±1.76) min and foamability (137.2±1.2)% were much higher than SPI.Under pH 3.0 conditions, EGCG may bind to the surface of HPKP, resulting in an increase in the size of the complex and a decrease in emulsification (P<0.05).The results showed that the preheating treatment could change the structure of PKP and enhance its binding affinity with polyphenols, which further improved the functional properties of the complex.

Cite this article

ZHANG Ranran , WANG Jiarong , YOU Yuanhui , ZHAO Yuhong . Effect of preheating treatment on interaction of pine nut kernel protein with epigallocatechin gallate and its complex structure and functional characteristics[J]. Food and Fermentation Industries, 2024 , 50(24) : 261 -271 . DOI: 10.13995/j.cnki.11-1802/ts.038439

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