Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress

Abstract

The objective of this study was to investigate the effect of (−)-epigallocatechin (EGC; at 0, 10, and 100 μmol g⁻¹ protein) coupled with sodium tripolyphosphate (STP) on the in vitro digestibility and emulsion gel properties of myofibrillar protein (MP) under oxidative stress. The addition of both EGC and STP inhibited protein carbonyl formation but promoted the loss of thiol and free amine groups. Combined with the results of tryptophan fluorescence, surface hydrophobicity, electrophoresis, and solubility, the presence of STP enhanced the covalent reactions between the quinone of EGC and the thiols and free amines of MP. The combination of EGC at 10 μmol g⁻¹ and STP increased the protein digestion rate in the gastric tract and contributed to an improved emulsion gel structure with higher gel elasticity, strength, water-holding capacity, and oxidative stability. This improvement could be attributed to the moderation of MP–EGC cross-linking, which was homogeneously formed among the adsorbed and/or unadsorbed proteins. Thus, oil droplets adhered better to the gel matrix. However, EGC at 100 μmol g⁻¹ coupled with STP led to the formation of excessive non-disulfide covalent bonds, which aggravated the aggregation of MP. This ultimately reduced the protein digestibility and the nutritional value, caused the coalescence of oil droplets as well as the collapse of the gel structure, and thus, an overall decrease in the gel properties and oxidative stability. These results indicated that the enhanced oxidative stability and gelling capacity of MP without nutrition deterioration can be attained through tripolyphosphate coupled with lower doses of EGC.