Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 239 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041435

Optimization of the preparation process and characterization of epigallocatechin gallate-porcine serum albumin complex

  • LIU Lili ,
  • DUAN Yuhan ,
  • YU Ying ,
  • ZHANG Xinshuai ,
  • CHENG Weiwei ,
  • DING Yue
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Experimental Teaching Demonstration Center for Food Processing and Security, Luoyang 471023, China)
    3(Henan International Joint Laboratory of Food Processing and Quality and Safety Control, Luoyang 471023, China)

Received date: 2024-10-28

  Revised date: 2025-01-10

  Online published: 2025-09-29

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Abstract

To promote the comprehensive utilization of porcine blood resources, this study used porcine serum albumin (PSA) as the raw material, combined with epigallocatechin gallate (EGCG), and optimized the preparation process of the EGCG-PSA complex through single-factor experiments and response surface methodology.The structural characterization of the EGCG-PSA complex was conducted through scanning electron microscopy, particle size analysis, and Fourier transform infrared spectroscopy.Additionally, the solubility, surface hydrophobicity, emulsifying activity, emulsion stability, foaming ability, and free radical scavenging capacity of the EGCG-PSA complex were investigated compared to PSA alone.The results indicated that the optimal process for preparing the complex was a PSA:EGCG ratio of 1:1, pH 8, reaction temperature of 40 ℃, and reaction time of 45 min.The results from SEM, particle size analysis, and FTIR indicated that EGCG modulates the intermolecular interactions of PSA, altering its spatial conformation and microstructure, thereby enhancing the stability of the protein and improving its functional properties.Compared to PSA, EGCG-PSA exhibited a 6.55% increase in solubility (P<0.05), a 15.26% reduction in surface hydrophobicity (P<0.05), and a 7.54% increase in turbidity (P<0.05).Additionally, the emulsifying activity and emulsion stability of EGCG-PSA were enhanced by 54.16% and 49.41%, respectively (P<0.05), while foaming capacity and foam stability improved by 10% and 20%, respectively (P<0.05).The ABTS cation free radical and DPPH free radical scavenging activities of EGCG-PSA also increased significantly by 28.60% and 31.30%, respectively (P<0.05).This study provides new insights into the application of PSA in the functional food sector and offers theoretical support for the high-value utilization of pig blood resources in the future.

Key words： porcine serum albumin (PSA); EGCG; process optimization; structural characteristics; functional properties

Cite this article

LIU Lili , DUAN Yuhan , YU Ying , ZHANG Xinshuai , CHENG Weiwei , DING Yue . Optimization of the preparation process and characterization of epigallocatechin gallate-porcine serum albumin complex[J]. Food and Fermentation Industries, 2025 , 51(17) : 239 -248 . DOI: 10.13995/j.cnki.11-1802/ts.041435

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