Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion. (30th July 2021)

• Record Type: Journal Article
• Authors: Zhao, Tiantian; Huang, Lin; Luo, Donghui; Xie, Yuxi; Zhang, Yehui; Zhang, Yousheng; Jiao, Wenjuan; Su, Guowan; Zhao, Mouming
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: Anchovy protein hydrolysates -- Polyphenols -- Conjugates -- Antioxidant capacity -- Physical stability -- Oxidative stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129324
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The protein and polyphenol contents of conjugates were influenced by the number of –OH group. Anchovy protein hydrolysate (APH)-Catechin/Gallic acids showed better antioxidant capacities. APH-Catechin at ratio of 5:1 yielded the most bioactive peptides during conjugation. The physical stability of fish oil emulsions was enhanced by APH-Tannic Acid 5:1 conjugate. The oxidative stability was elevated by APH-Gallic acid 10:1 conjugate. Abstract: Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH) -polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS + scavenging capacity, respectively. Mass spectrometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.