多酚
化学
绿原酸
抗氧化剂
蛋清
槲皮素
咖啡酸
儿茶素
类胡萝卜素
电喷雾电离
色氨酸
脂质氧化
色谱法
生物化学
食品科学
质谱法
氨基酸
作者
Jun Sun,Yuqian Huang,Tengmei Liu,Hui Jing,Feng Zhang,Mohammed Obadi,Bin Xu
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:386: 132606-132606
被引量:30
标识
DOI:10.1016/j.foodchem.2022.132606
摘要
There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products such as ω-3 fatty acids, carotenoids, or carotenoids. Dual-functional protein emulsifiers with antioxidant and emulsifying properties are in the spotlight. Our aim was to investigate the influence of caffeic acid (CF), chlorogenic acid (CA) with a C3-C6 structure, epigallocatechin gallate (EGCG), catechin (CT), and quercetin (QE) with a C6-C3-C6 structure on the cross-linking sites and structure of egg white protein (EWP)-polyphenol conjugates fabricated by the free radical method under conventional water bath (WB) and ultrasound assisted (US) conditions. Results of structural analysis and liquid chromatography-tandem mass spectrometry indicated that the structure of EWP-polyphenol conjugates and the cross-linking sites of the two are influenced by the polyphenol structure and the free radical system. Our study provides important information about the mechanism of research into proteins and polyphenols using the free radical method.
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