Zhao T(1), Huang L(2), Luo D(3), Xie Y(2), Zhang Y(1), Zhang Y(1), Jiao W(1), Su G(4), Zhao M(5). Author information:
(1)Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural
Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural
Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou
510610, China.
(2)School of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China.
(3)Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory,
Chaozhou 521000, China.
(4)School of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China. Electronic address: [Email]
(5)Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory,
Chaozhou 521000, China; School of Food Science and Engineering, South China
University of Technology, Guangzhou 510640, China. Electronic address:
[Email]
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.
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