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Editor in charge: Food Science
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Original title: Team of Professor Zhao Mouming of South China University of Technology: Preparation of anchovy proteolysis product-polyphenol conjugate and its stabilizing effect on fish oil emulsion
On February 18, 2021, the team of Professor Zhao Mouming of South China University of Technology published an online article entitled "Fabrication and Characterization of Anchovy Protein Hydrolysates-polyphenol Conjugates with Stabilizing Effects on Fish Oil Emulsion" in the top international food journal Food Chemistry, studying anchovies The related content of peptide-polyphenol conjugate in stabilizing fish oil emulsion provides a theoretical basis for expanding the application of peptide-polyphenol conjugate as a new type of antioxidant in functional food and food industry.
The first author is Dr.
Zhao Tiantian from the Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, and the corresponding authors are Professor Zhao Mouming of South China University of Technology and Associate Researcher Su Guowan.
IntroductionProtein
and polyphenols are two important ingredients with functional and nutritional properties in food.
Polypeptide substances are substances with multiple functional activities composed of 20 kinds of amino acids, which can be obtained from food-borne proteins by biological enzymatic hydrolysis technology.
Main contents
1 The effect of anchovy peptide-polyphenol conjugate on its protein, polyphenol content and antioxidant activity.
The combination of peptides and polyphenols can change their living functions.
Figure 1 Protein content (A), polyphenol content (B), polyphenol/protein ratio (C) and antioxidant activity (D) of anchovy peptide-polyphenol conjugate.
2 The effect of anchovy peptide-polyphenol conjugate on its structure and peptide sequence
In order to further explore the influence of the combination of different polyphenols on the structure and sequence of the polypeptide.
