Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)

Xianglian Wei; Chunxia Zhou; Donghui Luo; Guili Jiang; Zilong Zhao; Wenduo Wang; Pengzhi Hong; Zuman Dou

Ultrasonics Sonochemistry (Oct 2024)

Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)

Xianglian Wei,
Chunxia Zhou,
Donghui Luo,
Guili Jiang,
Zilong Zhao,
Wenduo Wang,
Pengzhi Hong,
Zuman Dou

Affiliations

Xianglian Wei: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
Chunxia Zhou: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
Donghui Luo: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
Guili Jiang: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
Zilong Zhao: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
Wenduo Wang: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China; Corresponding authors.
Pengzhi Hong: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China; Corresponding authors.
Zuman Dou: Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510282, China

Journal volume & issue: Vol. 109
p. 106988

Abstract

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In this study, the effect of ultrasound-assisted non-covalent binding of different polyphenols (tannins, quercetin, and resveratrol) on the structure and functional properties of myofibrillar proteins (MP) from the golden threadfin (Nemipterus virgatus) was investigated. The effect of ultrasound-assisted polyphenol incorporation on the structure and properties of MP was evaluated by multispectral analysis, interfacial properties, emulsification properties and antioxidant properties et al. The results revealed that the protein–polyphenol interaction led to a conformational change in the microenvironment around the hydrophobic amino acid residues, resulting in an increase in the equilibrium of the MP molecules in terms of affinity and hydrophobicity. Ultrasound assisted polyphenols addition also led to a significant decrease of the oil/water interfacial tension (from 21.22 mN/m of MP to 8.66 mN/m of UMP-TA sample) and a significant increase of the EAI (from 21.57 m2/g of MP to 28.79 m2/g of UMP-TA sample) and ES (from 84.76 min of MP to 124.25 min of UMP-TA). In addition, ultrasound-assisted polyphenol incorporation could enhance the antioxidant properties of MP, with the DPPH and ABTS radical scavenging rate of UMP-TA increase of 47.7 % and 55.2 % in comparison with MP, respectively. The results demonstrated that the noncovalent combination with polyphenols under ultrasound-assisted conditions endowed MP with better functional properties, including solubility, emulsification, foaming, and antioxidant properties through structure change. This study can provide innovative theoretical guidance for effectively preparing aquatic protein–polyphenol non-covalent complexes with multiple functions and improving the processing and utilization value of aquatic proteins.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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