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Interaction between soybean protein and tea polyphenols under high pressure.
Gang Chen1, Shuting Wang2, Biao Feng2
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Zhengzhou 450001, PR China.
Food Chemistry
|December 4, 2018
Summary
High hydrostatic pressure (HHP) and tea polyphenols (TP) enhance soybean protein (SP) functionality. This combination improves SP solubility, emulsifying activity, and texture by altering protein structure and interactions.
Area of Science:
- Food Science
- Protein Chemistry
- Biophysics
Background:
- Soybean proteins (SP) and tea polyphenols (TP) are key food ingredients.
- High hydrostatic pressure (HHP) processing can modify protein functionality.
Purpose of the Study:
- To investigate the interactions between TP and HHP-treated SP.
- To evaluate the impact of TP and HHP on SP structure, solubility, and emulsifying properties.
Main Methods:
- Circular dichroism spectroscopy
- Fluorescence spectroscopy
- Molecular modeling (docking)
- Solubility and emulsifying activity assays
Main Results:
- HHP (400 MPa) altered SP secondary structure, increasing β-sheet and decreasing α-helix content.
- TP protected the α-helix structure and reduced surface hydrophobicity.
- Combined HHP treatment and TP significantly increased SP solubility and emulsifying activity (approx. 3-fold).
- Hydrogen bonding, hydrophobic interactions, and Pi-Pi interactions were identified between TP and SP.
Conclusions:
- TP and HHP synergistically improve soybean protein functionality.
- Understanding molecular interactions is crucial for optimizing protein-based food systems.
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