Preservation of (−)-Epigallocatechin-3-gallate Antioxidant Properties Loaded in Heat Treated β-Lactoglobulin Nanoparticles

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 13; pp. 3477 - 3484
• Main Authors: Li, Bo, Du, Wenkai, Jin, Jianchang, Du, Qizhen
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 04.04.2012
• Subjects: antioxidant activity; Antioxidants - chemistry; beta-lactoglobulin; Biological and medical sciences; Catechin - analogs & derivatives; Catechin - chemistry; Drug Stability; Food industries; Fundamental and applied biological sciences. Psychology; heat treatment; Hot Temperature; Hydrogen-Ion Concentration; Kinetics; Lactoglobulins - chemistry; Milk and cheese industries. Ice creams; nanoparticles; Nanoparticles - chemistry; particle size; Protein Structure, Secondary; temperature; nanoparticle; antioxidant activity; (−)-epigallocatechin-3-gallate (EGCG); β-lactoglobulin; Flavanol; Temperature; β-Lactoglobulin; Environmental factor; (-)-epigallocatechin-3-gallate (EGCG); Antioxidant; Properties; Flavonoid; Polyphenol; Milk protein; Heat; Whey protein
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf300307t

(−)-Epigallocatechin-3-gallate (EGCG) was loaded in heat treated β-lactoglobulin (β-Lg) for the preservation of antioxidant activity. The effects of pH (2.5–7.0), the heating temperature of β-Lg (30–85 °C), the molar ratio of β-Lg to EGCG (1:2–1:32), and the β-Lg concentration (1–10 mg/mL) on the properties of β-Lg–EGCG complexes were studied. All four factors significantly influenced the particle size, the ζ-potential, and the entrapment efficiency of EGCG and EGCG loading in β-Lg particles. A stable and clear solution system could be obtained at pH 6.4–7.0. The highest protection of EGCG antioxidant activity was obtained with β-Lg heated at 85 °C and the molar ratio of 1:2 (β-Lg: EGCG). β-Lg–EGCG complexes were found to have the same secondary structure as native β-Lg.