食品与发酵工业2025，Vol.51Issue(17)：239-248,10.DOI:10.13995/j.cnki.11-1802/ts.041435
表没食子儿茶素没食子酸酯-猪血清白蛋白复合物制备的工艺优化及其特性分析
Optimization of the preparation process and characterization of epigallocatechin gallate-porcine serum albumin complex
摘要
Abstract
To promote the comprehensive utilization of porcine blood resources,this study used porcine serum albumin(PSA)as the raw material,combined with epigallocatechin gallate(EGCG),and optimized the preparation process of the EGCG-PSA complex through single-factor experiments and response surface methodology.The structural characterization of the EGCG-PSA complex was conducted through scanning electron microscopy,particle size analysis,and Fourier transform infrared spectroscopy.Additionally,the solubility,sur-face hydrophobicity,emulsifying activity,emulsion stability,foaming ability,and free radical scavenging capacity of the EGCG-PSA com-plex were investigated compared to PSA alone.The results indicated that the optimal process for preparing the complex was a PSA∶EGCG ratio of 1∶1,pH 8,reaction temperature of 40℃,and reaction time of 45 min.The results from SEM,particle size analysis,and FTIR indicated that EGCG modulates the intermolecular interactions of PSA,altering its spatial conformation and microstructure,thereby enhan-cing the stability of the protein and improving its functional properties.Compared to PSA,EGCG-PSA exhibited a 6.55％increase in solu-bility(P＜0.05),a 15.26％reduction in surface hydrophobicity(P＜0.05),and a 7.54％increase in turbidity(P＜0.05).Addition-ally,the emulsifying activity and emulsion stability of EGCG-PSA were enhanced by 54.16％and 49.41％,respectively(P＜0.05),while foaming capacity and foam stability improved by 10％and 20％,respectively(P＜0.05).The ABTS cation free radical and DPPH free radical scavenging activities of EGCG-PSA also increased significantly by 28.60％and 31.30％,respectively(P＜0.05).This study provides new insights into the application of PSA in the functional food sector and offers theoretical support for the high-value utilization of pig blood resources in the future.关键词
猪血清白蛋白/表没食子儿茶素没食子酸酯(EGCG)/工艺优化/结构特征/功能特性Key words
porcine serum albumin(PSA)/EGCG/process optimization/structural characteristics/functional properties引用本文复制引用
刘丽莉,段羽涵,于影,张新帅,程伟伟,丁玥..表没食子儿茶素没食子酸酯-猪血清白蛋白复合物制备的工艺优化及其特性分析[J].食品与发酵工业,2025,51(17):239-248,10.基金项目
国家重点研发科技项目(2022YFF1101600) （2022YFF1101600）
河南省科技攻关项目(242102110092) （242102110092）
河南省重大科技攻关项目(221100110500) （221100110500）
河南科技大学校特聘教授科研经费项目(13510004) （13510004）
中原领军人才项目(234200510020) （234200510020）
