Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin. (16th April 2023)

• Record Type: Journal Article
• Authors: Xue, Yu-Ting; Han, Ya-Ning; Wang, Yan; Zhang, Ying-Hua; Yin, Yu-Qi; Liu, Bo-Hao; Zhang, Han-Lin; Zhao, Xin-Huai
• Is Part Of: Food chemistry. Volume 406(2023)
• Publication Date: 2023-04-16
• Subjects: β-lactoglobulin -- Ferulic acid -- Covalent interaction -- Functional properties -- Antigenicity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135095
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Covalent binding of β-LG and FA was achieved by alkali treatment. The functional properties of β-LG were improved after the addition of FA. The β-LG–FA complex showed lower IgG binding capacity. Abstract: Binding to phenolics can improve the functional properties of proteins. Changes in structure, functional properties, and antigenicity of β-lactoglobulin (β-LG) after covalent conjugation with ferulic acid (FA) at different mass ratios were reported here. The results of SDS-PAGE and gel exclusion chromatography confirmed that covalent complexes were formed. When the mass ratio of β-LG and FA was 10:6, the binding content of FA was the highest. Fluorescence spectroscopy, UV–visible absorption spectrometry, and FTIR analysis showed that the structure of the complexes was more stretched compared to native β-LG. The addition of FA significantly improved the emulsifying property of β-LG. When the mass ratio was 10:6, the radical scavenging activities of DPPH and ABTS reached 65.06% and 88.22%, respectively, and the antigenicity of β-LG reduced by about 35%. This study provides novel β-LG-FA complexes in food systems to reduce the antigenicity of β-LG and improve functional properties.