Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1561-1569
Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis
Rui Yang1, Yuqian Liu1, Jingjing Xu1, Wenting Shang1, Xiao Yu1, Yongjin Wang1, Chris Blanchard2, Zhongkai Zhou1
1State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China, 2School of Biomedical Sciences, ARC Industrial Transformation Training Centre for Functional Grains, Wagga, Wagga, NSW 2678, Australia
Epigallocatechin gallate (EGCG) is sensitive to heat thus its application in food industry is limited. In this work, rice bran albumin protein (RAP) was used as a carrier for EGCG. RAP-EGCG complexes (RAPE) were prepared with the binding number n of 0.0505:1 (EGCG: RAP, w/w) and binding constant K of (0.74 ± 0.002) × 104 M-1, which suggests that hydrogen bond/van der Waals forces played important roles in such binding. FTIR analysis demonstrated that EGCG could induce the secondary structure changes of RAP above the ratio of 1.92:1 (EGCG:RAP, w/w). Dynamic light scattering and scanning electron microscope results showed that EGCG could trigger RAP association. Furthermore, the EGCG stability in RAPE was significantly improved than that of free EGCG in 10–60 °C. The antioxidant ability of EGCG in RAPE was partially retained. These findings prove that RAP is a potential carrier for polyphenols and is beneficial for mechanism investigation between protein and polyphenols.
Tea polyphenols, Rice bran albumin, Carrier, Binding
Food Science and Biotechnology 2018 ; 27(6): 1561-1569