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Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

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Abstract

The oxidation of unsaturated lipids commonly occurs at oil-water interfaces in heterogeneous foods (such as emulsions), and so there is a need for surface-active antioxidants to inhibit lipid oxidation. In this study, catechin was oxidatively polymerized by horseradish peroxidase to obtain catechin polymers (CTP). An amphiphilic antioxidant was then produced by conjugating CTP with egg white proteins (EWP) using a hydrogen peroxide-ascorbic acid pair as a radical initiator system. The covalent attachment of CTP to EWP was confirmed by electrophoresis, liquid chromatography-mass spectrometry, and fluorescence analyses. The antioxidant capacity of CTP-EWP conjugates was evaluated using several in vitro models. The conjugates exhibited strong scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (79% at 1 mg/mL), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (97% at 0.5 mg/mL), and had a high ferric reducing power. Furthermore, CTP-EWP conjugates exhibited an inhibitive effect on lipid peroxidation in linoleic acid oil-in-water emulsions, indicating that the conjugates may have potential applications in food, pharmaceutical and cosmetic industries.

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Acknowledgements

The work was supported by the Foundation of National 863 Plan of China [grant number 2013AA102207], the National Natural Science Foundation of China [grant number 31501428 and 31671809] and Jiangsu province “Collaborative Innovation Center for Food safety and quality control” industry development program. The authors also wish to express their gratitude to Guanjun Tao for his assistance in mass spectrographic analysis.

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Authors and Affiliations

  1. Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Luping Gu, Ning Peng, Cuihua Chang, Yujie Su & Yanjun Yang

  2. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Luping Gu & David Julian McClements

  3. Department of Biochemistry, Faculty of Science and Production of Bioproducts for Industrial Applications Research Group, P. O. Box 80203, Jeddah, 21589, Saudi Arabia

    David Julian McClements

Authors
  1. Luping Gu
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  2. Ning Peng
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  3. Cuihua Chang
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  4. David Julian McClements
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  5. Yujie Su
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  6. Yanjun Yang
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Correspondence to Yujie Su or Yanjun Yang.

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Gu, L., Peng, N., Chang, C. et al. Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins. Food Biophysics 12, 198–210 (2017). https://doi.org/10.1007/s11483-017-9476-5

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  • DOI: https://doi.org/10.1007/s11483-017-9476-5

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