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Published on: January 24, 2025
Structure-function analysis of sodium caseinate-gum arabic-EGCG ternary complexes prepared via ultrasound-assisted
Xinyu Yang1, Yingying Wang2, Jingmei Sun2
1College of Food Science and Biology, Hebei University of Science and Technology, Hebei, 050018, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Abstract:
To improve the interfacial stability and antioxidant performance of protein-based emulsifiers in food colloidal systems, a novel ternary complex consisting of sodium caseinate (SC), gum arabic (GA), and epigallocatechin gallate (EGCG) was developed. SC-GA conjugates were synthesized through ultrasound-assisted glycosylation and subsequently combined with EGCG. The structural and functional characteristics of the resulting complexes were systematically evaluated. Glycosylation facilitated protein unfolding and increased the exposure of hydrophilic groups, while EGCG incorporation enhanced intermolecular hydrogen bonding and hydrophobic interactions. These structural modifications led to improved interfacial adsorption and enhanced stability. Compared to SC alone or its binary combinations with GA or EGCG, the ternary complex exhibited superior solubility, emulsification capacity, and free radical scavenging activity. This study provides mechanistic insight into the structure-function relationship of protein-polysaccharide-polyphenol complexes and supports the rational design of natural antioxidant emulsifiers and delivery systems.
