Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes

Die Dong; Tenglong Geng; Bo Cui; Chao Yuan; Li Guo; Meng Zhao; Feixue Zou; Pengfei Liu; Hongxia Zhang

doi:10.3389/fnut.2023.1093250

Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes

Front Nutr. 2023 Feb 9:10:1093250. doi: 10.3389/fnut.2023.1093250. eCollection 2023.

Authors

Die Dong¹, Tenglong Geng¹, Bo Cui¹, Chao Yuan¹, Li Guo¹, Meng Zhao¹, Feixue Zou¹, Pengfei Liu¹, Hongxia Zhang¹

Affiliation

¹ State Key Laboratory of Biobased Material and Green Papermaking, Department of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China.

Abstract

The present study aimed to investigate the effects of octenyl succinic anhydride modified starch (OSAS) on soy protein (SP)-(-)-epigallocatechin-3-gallate (EGCG) binary covalently linked complexes. Mean diameters of OSAS-SP-EGCG complexes decreased from 379.6 ± 54.9 nm to 272.7 ± 47.7 nm as the OSAS-to-SP-EGCG ratio changed from 1:2 to 4:1, while ζ-potential decreased from -19.1 ± 0.8 mV to -13.7 ± 1.2 mV. Fourier transform infrared spectroscopy results revealed that the characteristic peaks at 1725 cm^-1 and 1569 cm^-1 for OSAS disappeared in the OSAS-SP-EGCG complexes, indicating an interaction between OSAS and SP-EGCG complexes. X-ray diffraction analysis showed that with the increase of OSAS content, the diffraction peak at approximately 8.0° decreased from 8.22° to 7.74°, implying that the structures of OSAS and SP-EGCG complexes were rearranged after forming into OSAS-SP-EGCG complexes. The contact angle of the OSAS-SP-EGCG complexes significantly increased from 59.1° to 72.1° with the addition of OSAS increased, revealing that the addition of OSAS improved hydrophobicity of the SP-EGCG complexes. Transmission electron microscopy images revealed that the individual OSAS-SP-EGCG complexes became smaller but stuck together to form large fragments, which was different from the morphology of OSAS and SP-EGCG complexes. Thus, the OSAS-SP-EGCG complexes developed in this study may be effective emulsifiers for improving the stability of emulsion systems in the food industry.

Keywords: EGCG (-)-epigallocatechin-3-gallate; complexes; octenyl succinic anhydride-modified starch; soy proteins; structure.

Grants and funding

This study was financially supported by the National Natural Science Foundation of China (Grant No. 32001618), Pilot Projects of Basic Research of Science, Education and Industry of Qilu University of Technology (Shandong Academy of Science) (Grant No. 2022PY050), Key Research and Development Program of Shandong Province (Grant No. 2021CXGC010808), Major Innovation Pilot Project of Integration of Science, Education and Industry of Qilu University of Technology (Shandong Academy of Science) (Grant No. 2022JBZ01-08), Research Leader Workshop of Jinan (Grant No. 2021GXRC101), and Special Funds for Taishan Scholars.