Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties

Zou, Yucong; Wu, Chu‐Li; Ma, Chun−Fang; He, Shan; Brennan, Charles S.; Yuan, Yang

doi:10.1016/j.lwt.2019.108465

Cited by 53 publications

(23 citation statements)

References 30 publications

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“…Zou et al . (2019) also suggested that the higher the entrapment efficiency of GSP by soy protein was, the weaker the antioxidant activity of GSP showed.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the methodology of DPPH scavenging activity measurement was carried out following the method outlined by Zou et al . (2019). Briefly, the pure ZH (0.5%) in PBS (10 m m , pH 7.0) and ZH‐GSP complex (GSP 0.25% and 0.5%) were prepared and mixed with the equal volume of DPPH (0.2 mmol L −1 , 95% ethanol dissolved), respectively.…”

Section: Methodsmentioning

confidence: 99%

“…That is to say, after forming the ZH-GSP complex, ZH can serve as a nanoshell to protect GSP from free radicals. Zou et al (2019) also suggested that the higher the entrapment efficiency of GSP by soy protein was, the weaker the antioxidant activity of GSP showed. Figure 6C shows the relative amount of GSP as a function of temperature and light, indicating that the degradation rate of GSP gradually slowed and the stabilisation has improved after the combination of GSP and ZH.…”

Section: Stability Of the Zh-gsp Complexmentioning

confidence: 99%

“…Based on our previous publication, we suggested that the complex between soy protein isolate and grape seeds procyanidins (GSP) improves its physical and chemical properties (Zou et al ., 2019). Since the interaction between ZH and GSP has not been reported yet, this paper tries to provide a path to reduce the risk of degradation and loss of GSP during storage and processing and to further study the feasibility of ZH as a nanocarrier.…”

Section: Introductionmentioning

confidence: 99%

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Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate

Lei

Huo

et al. 2020

Int J of Food Sci Tech

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The objective of this paper was to investigate the complex of grape seed procyanidins (GSP) with zein hydrolysate (ZH). The interaction was determined using isothermal titration calorimetry (ITC) and fluorescence spectroscopy. The particle size, f-potential, scanning electronic microscopy (SEM) and stability test of the ZH-GSP complex were measured. The results of ITC, particle size and SEM suggested that there was a hydrogen bond-dominated interaction between GSP and ZH, and the ZH-GSP complex presented as a spherical shape with particle size of 234 nm, polydispersity index of 0.11 and f-potential of À46.4 mV. The results of the fluorescence spectroscopy showed that the fluorescence quenching effect of GSP on ZH was GSP concentration-dependent and the quenching process was mainly static quenching. The ZH-GSP complex had better physical stability in aqueous solution, and their solution was more stable than GSP solution under illumination and high-temperature treatment at 75°C.

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“…Zou et al . (2019) also suggested that the higher the entrapment efficiency of GSP by soy protein was, the weaker the antioxidant activity of GSP showed.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Stability Of the Zh-gsp Complexmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate

Lei

Huo

et al. 2020

Int J of Food Sci Tech

Self Cite

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“…Indeed, polysaccharide–protein mixtures have been widely employed for both films and biomaterials production [ 14 ]. In particular, soy protein has received much attention since it is widely available at a relatively low cost and shows film-forming ability, biocompatibility, biodegradability, and excellent oxygen and oil barrier properties [ 15 , 16 , 17 ]. Soy protein is mainly constituted of 7S and 11S protein fractions; moreover, disulfide linkages are present due to sulfhydryl groups of 11S fraction [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

et al. 2020

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Two exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains, Liquorilactobacillus (L.) sp CUPV281 and Liquorilactobacillus (L.) mali CUPV271, were isolated from Spanish apple must. Each of the strains produced a dextran, with different branching degrees, to be incorporated into soy protein isolate (SPI) film-forming formulations. Films were prepared by compression molding, a more rapid processing method than solution casting and, thus, with a greater potential for scaling-up production. Thermal analysis showed that SPI and EPS start the degradation process at temperatures above 190 °C, confirming that the compression temperature selected (120 °C) was well below the corresponding degradation temperatures. Resulting films were transparent and homogeneous, as shown by UV-Vis spectroscopy and SEM, indicating the good compatibility between SPI and EPS. Furthermore, FTIR analysis showed that the interactions between SPI and EPS were physical interactions, probably by hydrogen bonding among the polar groups of SPI and EPS. Regarding antifungal/fungistatic activity, LAB strains used in this study showed an inhibitory effect on germination of fungal spores.

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Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking

Rani,

Yadav,

Singh

et al. 2023

Biopolymers

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This study aimed to investigate the three different methods for the fabrication of quercetin (1%–3% w/w of protein) incorporated soy protein isolate (SPI) films and their effect on material properties. The quercetin incorporated SPI films prepared by these methods were characterized by Fourier transform infrared (FTIR) spectroscopy, UV–Vis spectrophotometer, tensile properties, and water uptake and leaching properties. The cross‐linking pattern was revealed by the FTIR spectrum that showed formation of an ester group because of interaction between the quercetin hydroxyl group and the carboxyl side chain of SPI amino acids. The tensile strength of SPI films were enhanced with the addition of quercetin as it increased to a maximum of 6.17 MPa while neat SPI film had tensile strength 4.13 MPa. The prepared films exhibit significant antibacterial activity against Listeria monocytogenes and Escherichia coli. The In‐silico docking analysis demonstrates that covalent and non‐covalent forces play crucial roles in binding interaction. It shows the formation of four hydrogen bonds, two salt bridges along with one pi‐alkyl interaction. The simulation studies reflect the crucial amino acid residues involved in SPI‐quercetin binding. The effect of quercetin binding with SPI on its stability and compactness is revealed by Root mean square deviation (RMSD) and radius of gyration studies.

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Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties

Cited by 53 publications

References 30 publications

Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate

Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking

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