Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion

作者：Zhao, Tiantian; Huang, Lin; Luo, Donghui; Xie, Yuxi; Zhang, Yehui; Zhang, Yousheng; Jiao, Wenjuan; Su, Guowan^*; Zhao, Mouming^*

来源：Food Chemistry, 2021, 351: 129324.

DOI：10.1016/j.foodchem.2021.129324

• Anchovy protein hydrolysates
• Polyphenols
• Conjugates
• Antioxidant capacity
• Physical stability
• Oxidative stability

Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH)-polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/ peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS(center dot+) scavenging capacity, respectively. Mass spec-trometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/ polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.