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Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic Acid
journal contribution
posted on 2019-08-21, 20:30 authored by Zihao Wei, Qingrong HuangThe
impact of covalent or non-covalent bound gallic acid (GA) on
the formation, physicochemical properties, and digestion of ovotransferrin
(OTF) nanofibrils was comprehensively studied. Thioflavin T fluorescence
results revealed that bound GA could inhibit OTF nanofibrillation
and that the fibril-inhibitory activity of bound GA was dose dependent.
Covalent bound GA exerted stronger inhibition on OTF nanofibrillation
than an equal amount of non-covalent bound GA. Atomic force microscopy
revealed that covalent bound GA shortened OTF nanofibrils significantly,
while non-covalent bound GA did not change the contour length of OTF
fibrils remarkably. Bound GA altered diameter of OTF nanofibrils.
Both covalent and non-covalent bound GA could alter the zeta potential,
surface hydrophobicity, and rheological properties of OTF nanofibrils.
Bound GA endowed OTF nanofibrils with a strong antioxidant activity. In vitro gastrointestinal digestion results showed that
covalent bound GA elevated the fibril digestion rate better than non-covalent
bound GA. Polyphenol binding provided a new approach to modulating
the physicochemical properties of protein nanofibrils.