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Mitigation of EGCG-induced bitterness and astringency by soy protein hydrolysates: an integrated in silico and
Rania Mohamed1, Hongyu Yang2, Luo Liyong2
1Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing, 400715, China; Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 13314, Sudan; Chongqing Tea Technology and Innovation Center, Chongqing, China.
Abstract:
Epigallocatechin gallate (EGCG), one of the most abundant polyphenols in tea, is challenging to utilize due to its strong astringency and bitterness. The current study used an in silico and experimental strategy to determine whether soy protein isolate hydrolysates (SPIHs) could modulate the perception attribute associated with EGCG. Firstly, an in-silico digest of the soy protein with subsequent molecular docking showed that several peptides generated had significant affinity to EGCG. Using an E-tongue, these hypotheses were confirmed: the addition of SPIHs did result in a reduction in bitterness and astringency. This effect was particularly noted with the EGCG mixture preparations P1.3 and P2.5 (0.5). Physicochemical characterization data (particle size, FTIR, UV-vis, fluorescence, and CD) have equally validated the potential for forming stable complexes of SPIH with EGCG. Overall, SPIHs are able to reduce the bitterness and astringency of EGCG, making way for protein-fortified functional tea drinks with more pleasant attributes.
