Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol

doi:10.7506/spkx1002-6630-20220320-235

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (16): 135-144.doi: 10.7506/spkx1002-6630-20220320-235

• Food Chemistry • Previous Articles Next Articles

Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol

MENG Lingli, ZHANG Han, HOU Huijing, ZHANG Xiaoyan, LEI Dandan, ZHAO Pei, HE Yuwei, WU Zijian

(1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;2. College of Biological and Environmental Engineering, Tianjin Vocational Institute, Tianjin 300410, China)

Online:2022-08-25 Published:2022-08-31

Abstract

Abstract: Ovalbumin-gallic acid-dextran (OVA-GA-DEX) conjugate was prepared by alkali grafting and dry hot Maillard reaction and its physicochemical properties and effects on the stability and antioxidant activity of resveratrol (RES) were analyzed by comparing with those of ovalbumin-gallic acid (OVA-GA) and ovalbumin-dextran (OVA-DEX). Results showed that covalent binding of GA or DEX with OVA could change the secondary structure compositions of OVA and improve its hydrophilicity and emulsification stability. The particle size distribution of three conjugates (OVA-GA, OVA-DEX and OVA-GA-DEX) in the Pickering emulsion was more uniform. OVA-GA-DEX had a smaller average particle size ((85.07 ± 10.74) nm), suggesting its better stability. The encapsulated OVA-GA-DEX can effectively protect RES from oxidation or degradation, and provide RES with higher antioxidant capacity.

Key words: resveratrol; ovalbumin-gallic acid-dextran conjugate; Pickering emulsion; antioxidant; stability

CLC Number:

TS201.2

MENG Lingli, ZHANG Han, HOU Huijing, ZHANG Xiaoyan, LEI Dandan, ZHAO Pei, HE Yuwei, WU Zijian. Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol[J]. FOOD SCIENCE, 2022, 43(16): 135-144.

[1]	. Preparation of Eucalyptus Essential Oil Pickering Emulsion Stabilized by Modified Attapulgite Nanoparticles and Carboxymethyl Chitosan for Sustained-release Antibacterial Activity [J]. FOOD SCIENCE, 2022, 43(18): 0-0.
[2]	. Analysis of volatile flavor compounds in sea duck egg white during salting based on Gas Chromatography Ion Mobility Spectrometry [J]. FOOD SCIENCE, 2022, 43(18): 0-0.
[3]	. Research Advances in Detection Technology for Dietary Advanced Glycation End-products [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	Phoency Lai Hui ZHANG. Molecular Characteristics, In vitro Antioxidant and Immunological Activities of Passion Fruit High-Methoxy Pectin-Phenolic Acid Derivatives [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Li -Bo Wei Yang. Structural properties and storage stability of high internal phase Pickering emulsions based on the ternary aggregates of lactoferrin, EGCG and low methoxylated pectin: the effect of binding sequence [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Xuan-Ran LIN. Detection of 17β-estradiol in food by a fluorescence aptasensor based on gold nanoparticles [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	Qi QI Yu-Hong ZHAO. Effects of endogenous polyphenols on the physicochemical, functional properties and structure of each component pine kernel proteins [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	QI Qi, LI Yanxia, YANG Kai, ZHAO Yuhong. Effects of Endogenous Polyphenols on the Physicochemical and Functional Properties and Structure of Pine Kernel Proteins [J]. FOOD SCIENCE, 2022, 43(16): 81-89.
[9]	Jing-hui Hou Zi-Jian WU. Effects of OVA-GA-DEX Conjugates on Stability and Anti-oxidant Activity of Resveratrol [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Sailimuhan·ASIMI, REN Xin, ZHANG Min, LIU Dongxiao, GUAN Lina. Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose to Detect Flavor Release from Cooked Indica Rice during Oral Processing [J]. FOOD SCIENCE, 2022, 43(16): 261-268.
[11]	yang tian De-Ying MEN. Preparation and Functional Properties of Different Molecular Weight Glycosylated Walnut Peptides [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	. Review of Ferritin Nanocarrier Applications in the Field of Nutrition and Health [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	qing WANG Shan Chen. Progress in self-assembly of curdlan and its application [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Shu-Yun CAO Ye Xingqian Jinhu Tian. Inhibition mechanism of apigenin-8-C-glucoside on starch digestive enzymes [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	. Study on the stabilization of iron nanoparticles by soy protein isolate nanofibrils [J]. , 0, (): 0-0.

Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments