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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

Food Science and Biotechnology 2020년 29권 12호 p.1655 ~ 1663
Ming Yao, Chen Lu, Khan Abbas, Wang Hao, Wang Cuina,
소속 상세정보
 ( Ming Yao ) - Jilin University College of Food Science and Engineering Department of Food Science
 ( Chen Lu ) - Jilin University College of Food Science and Engineering Department of Food Science
 ( Khan Abbas ) - Jilin University College of Food Science and Engineering Department of Food Science
 ( Wang Hao ) - Northeast Agriculture University Department of Food Science
 ( Wang Cuina ) - Jilin University College of Food Science and Engineering Department of Food Science

Abstract


Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage.

키워드

Tea polyphenol; Whey protein; Physicochemical property; Antioxidant activity; Fresh-cut apple

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