Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis

Rui Yang, Yuqian Liu, Jingjing Xu, Wenting Shang, Xiao Yu, Yongjin Wang, Chris Blanchard, Zhongkai Zhou

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Epigallocatechin gallate (EGCG) is sensitive to heat thus its application in food industry is limited. In this work, rice bran albumin protein (RAP) was used as a carrier for EGCG. RAP-EGCG complexes (RAPE) were prepared with the binding number n of 0.0505:1 (EGCG: RAP, w/w) and binding constant K of (0.74 ± 0.002) × 104 M−1, which suggests that hydrogen bond/van der Waals forces played important roles in such binding. FTIR analysis demonstrated that EGCG could induce the secondary structure changes of RAP above the ratio of 1.92:1 (EGCG:RAP, w/w). Dynamic light scattering and scanning electron microscope results showed that EGCG could trigger RAP association. Furthermore, the EGCG stability in RAPE was significantly improved than that of free EGCG in 10–60 °C. The antioxidant ability of EGCG in RAPE was partially retained. These findings prove that RAP is a potential carrier for polyphenols and is beneficial for mechanism investigation between protein and polyphenols.

Original languageEnglish
Pages (from-to)1561-1569
Number of pages9
JournalFood Science and Biotechnology
Volume27
Issue number6
Early online date29 May 2018
DOIs
Publication statusPublished - 01 Dec 2018

Fingerprint

epigallocatechin
rice bran
albumins
Albumins
Proteins
proteins
Polyphenols
polyphenols
epigallocatechin gallate
Oryza
Food Industry
light scattering
Fourier Transform Infrared Spectroscopy
scanning electron microscopes
hydrogen
food industry
Hydrogen
Antioxidants
Hot Temperature
Electrons

Cite this

Yang, Rui ; Liu, Yuqian ; Xu, Jingjing ; Shang, Wenting ; Yu, Xiao ; Wang, Yongjin ; Blanchard, Chris ; Zhou, Zhongkai. / Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis. In: Food Science and Biotechnology. 2018 ; Vol. 27, No. 6. pp. 1561-1569.
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Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis. / Yang, Rui; Liu, Yuqian; Xu, Jingjing; Shang, Wenting; Yu, Xiao; Wang, Yongjin; Blanchard, Chris; Zhou, Zhongkai.

In: Food Science and Biotechnology, Vol. 27, No. 6, 01.12.2018, p. 1561-1569.

Research output: Contribution to journalArticle

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AU - Xu, Jingjing

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AU - Blanchard, Chris

AU - Zhou, Zhongkai

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