Effects of Hydrodynamic Cavitation Treatment on the Interaction between Soy Protein Isolate and Catechin and Its Structure and Functional Properties

Abstract

Abstract: In this paper, the mixture of catechin and soy protein isolate (SPI) was treated by hydrodynamic cavitation (HC) technology. By comparing the binding amount of catechin and SPI before and after HC treatment, as well as the changes in the UV spectrum, fluorescence spectrum, free sulfhydryl and amino group, surface hydrophobicity, particle size, Zeta potential, secondary structure, and antioxidant properties of the formed conjugates, the effects of HC treatment on the interaction between catechin and SPI and the structural and functional properties of the conjugates were studied. The results showed that HC treatment could promote the interaction between catechin and SPI. When the addition of catechin was 2.0 mg/mL, HC treatment could increase the binding amount of catechin and SPI from 21.82±0.18 mg/g protein to 62.55±0.36 mg/g protein. Compared with the untreated sample, the treated catechin-SPI conjugates had enhanced UV absorption, weakened fluorescence intensity, increased particle size, decreased absolute Zeta potential and surface hydrophobicity, and reduced free sulfhydryl and amino group contents. The secondary structure of the SPI- catechin conjugates was also influenced by HC treatment, with an increase in α-helix, β-turn, and random coil contents and a decrease in β-sheet content. Furthermore, after HC treatment, the antioxidant activity of the catechin-SPI conjugates was also significantly enhanced. With the addition of 2.0 mg/mL catechin, the DPPH free radical clearance rate increased from 48.64±1.24% to 84.72±0.12%, the ABTS free radical clearance rate increased from 35.60±1.21% to 75.51±0.79%, and the iron ion reduction ability increased from 0.81±0.02 to 1.52±0.05. It can be seen that HC treatment can promote the combination of catechin and SPI, change the structural properties of the conjugates, and enhance the antioxidant activity of the conjugates. The research results may provide a theoretical basis for the preparation of functional soy protein using HC technology.

Key words: Hydrodynamic cavitation, Soy protein isolate, Catechin, Interaction, Antioxidant activity

CLC Number:

TS214.2

Xian'e Ren Feng Yang. Effects of Hydrodynamic Cavitation Treatment on the Interaction between Soy Protein Isolate and Catechin and Its Structure and Functional Properties[J]. FOOD SCIENCE.

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