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Structural Transformation and Functional Improvement of Potato Protein-Gallic Acid Conjugates: Multispectroscopy and
Zhenjing Huang1, Jiahao Luo1, Xiaoyun Fei1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods (Basel, Switzerland)
|February 13, 2026
Summary
Conjugating potato protein isolate (PPI) with gallic acid (GA) improved its structure and function. This protein modification enhanced stability, emulsification, antioxidant activity, and thermal resistance for food applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Bioconjugation Chemistry
Background:
- Polyphenol covalent modification can enhance protein functionality.
- Potato protein isolate (PPI) is a valuable protein source with potential for improved functional properties.
Purpose of the Study:
- To investigate the structural and functional changes in potato protein isolate (PPI) conjugated with gallic acid (GA).
- To explore the potential of gallic acid conjugation as a strategy to improve PPI's application in the food industry.
Main Methods:
- Alkaline conjugation method to link gallic acid (GA) to potato protein isolate (PPI).
- Chemical assays to determine free amino and sulfhydryl groups and total phenolic content.
- Multispectroscopic techniques (UV-Vis, fluorescence, circular dichroism) for structural analysis.
- Molecular dynamics (MD) simulations to predict conformational changes and stability.
Main Results:
- Successful GA conjugation confirmed by reduced free amino/sulfhydryl groups and increased phenolic content.
- Structural analysis revealed loosened secondary structure and altered tertiary conformation.
- MD simulations showed conformational expansion, enhanced stability, and increased hydrophilicity.
- Conjugation significantly improved PPI's dispersion stability, emulsifying performance, antioxidant activity, and thermal stability.
Conclusions:
- Gallic acid conjugation is an effective strategy to enhance the structural and functional properties of potato protein isolate.
- The modified PPI-GA conjugates exhibit improved stability and performance, expanding their potential use in food products.
- This approach offers technical support for utilizing PPI in diverse food industry applications.
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