Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization

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  • Ahmed A. Abd El-Maksoud , Cairo University
  • ,
  • Sampson Anankanbil
  • ,
  • Ye Zhou
  • ,
  • Ismail H. Abd El-Ghany, Cairo University
  • ,
  • Hossam S. El-Beltagi, College of Agriculture and Food Sciences, King Faisal University, , Cairo University
  • ,
  • Chiranjib Banerjee
  • ,
  • Steen Vang Petersen
  • Zheng Guo

A synthetic scenario for functionalization of β-lactoglobulin (βLg) with polymeric units containing caffeic acid (βLg-polyCA) was developed; and all intermediates and final products were structurally confirmed using nuclear magnetic resonance spectroscopy, matrix assisted laser desorption ionization time-of-flight mass spectrometry, and physico-chemically characterized using differential scanning calorimetry and circular dichroism. The antioxidant properties and emulsion stability of βLg, βLg-CA conjugate and βLg-polyCA based systems containing high percentage of fish oil (50%) were evaluated; and βLg-polyCA presented the highest antioxidant and free radical-scavenging activity based on DPPH, ABTS and HS scavenging assays (92.4, 87.92 and 67.35% respectively). Thiobarbituric acid (TBARS) test demonstrated that compared to native βLg, βLg-polyCA afford up 4–5 fold of inhibition of oxidative rancidity and displayed drastic secondary structure changes. Compared to native βLg based emulsions, βLg-polyCA had larger oil droplet sizes, stronger negative zeta potentials (−69.9 mv), narrower size distributions (PDI: 0.22) and less creaming index.

Original languageEnglish
Article number125298
JournalFood Chemistry
Volume301
Number of pages8
ISSN0308-8146
DOIs
Publication statusPublished - Dec 2019

    Research areas

  • ANTIOXIDANT ACTIVITY, Antioxidant, BEHAVIOR, BETA-LACTOGLOBULIN, CAPACITY, Emulsion system, IN-WATER EMULSIONS, NANOPARTICLES, POLYMERS, PREDICTION, Polymer grafting, Polymerization, Protein-phenolic conjugate, STABILITY, TRANSFER RADICAL POLYMERIZATION, beta-Lactoglobulin

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