文献类型：期刊文献

英文题名：Phenolics-protein interaction involved in silver carp myofibrilliar protein films with hydrolysable and condensed tannins

作者：Nie, Xiaohua[1];Zhao, Liming[2];Wang, Ningning[1];Meng, Xianghe[1]

机构：[1]Zhejiang Univ Technol, Dept Food Sci & Technol, Ocean Coll, Hangzhou 310014, Zhejiang, Peoples R China;[2]East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2017

卷号：81

起止页码：258

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20171503556193);WOS:【SCI-EXPANDED(收录号:WOS:000401392100032)】；

基金：The contribution of funding from National Natural Science Foundation of China (No. 31271887) is gratefully acknowledged.

语种：英文

外文关键词：Protein film; Polyphenol; Non-disulfide covalent bonds; Mechanical behavior; Water resistance

摘要：Silver carp myofibrillar protein films were prepared with tannins (tannic acid and apple procyanidins) at various concentrations (30 and 50 g/kg protein) under alkaline and heating condition. Phenolics-protein interaction as well as related properties of incorporated film was evaluated. Available amino and total sulfhydryl groups in film-forming solution (FFS) were decreased especially by tannic acid, whereas protein solubilities in the film were more sharply reduced by apple procyanidin. SDS-PAGE pattern suggested that non-sulfide covalent bonds were formed between tannins and protein molecules, and more protein polymerization was induced by apple procyanidin. On/he other hand, the incorporation of tannic acid and apple procyanidin led to an increased tensile strength (TS) with accompanying decreases in elongation at break (EBA) and water vapor permeability (WVP). The film with apple procyanidin had higher TS and EBA as well as lower WVP than that with tannic acid. Tannins especially condense tannin could covalently crosslink with protein molecules to form protein-phenolics-protein polymers, and thus improve some physicochemical properties of the resulting protein films. (C) 2017 Elsevier Ltd. All rights reserved.