Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins

• Published in: Food chemistry Vol. 433; p. 137345
• Main Authors: Wang, Dan, Li, He, Hou, Tian-Yu, Zhang, Zhi-Jun, Li, Hui-Zhen
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2024
• Subjects: Covalent conjugates; Functional properties; Perilla seed meal protein (PSMP); Polyphenols; Structural changes; β-Carotene delivery; Polyphenols; Structural changes; Functional properties; Covalent conjugates; β-Carotene delivery; Perilla seed meal protein (PSMP)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137345

•Differential effects of phenolic acids and flavonoids on PSMP structure and properties were found.•Protein-polyphenol covalent conjugates have changed secondary and tertiary structures compared to PSMP.•Improvement of each functional property of PSMP-CA conjugates compared to PSMP.•BC emulsions prepared with protein–polyphenol covalent complexes as emulsifiers are more stable than PSMP. The study aims to perform alkali-induced covalent modification of perilla seed meal protein (PSMP) using different polyphenols: gallic acid (GA), protocatechuic acid (PCA), caffeic acid (CA), apigenin (API) and luteolin (LU). Covalent binding between different polyphenols and PSMP was found to occur, with PSMP-LU showing the highest binding rate of 90.89 ± 1.37 mg/g; the fluorescence spectrum of PSMP-CA showed a maximum blue shift of Δ13.4 nm; the solubility increased from 69.626 ± 1.39 % to 83.102 ± 0.98 %. In order to better understand how these covalent conjugates, stabilize -carotene in emulsions, they were utilized as emulsifiers in an emulsion delivery method. The work further reveals the formation of PSMP-polyphenol conjugates and develops a novel emulsification system to deliver readily decomposable functional factors, providing a potential scenario for the application of PSMP and bioactive conjugates.