Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

作者：Wenjing He, Nan Chen, Zhilong Yu, Qun Sun, Qiang He, Wei‐Cai Zeng · 发表于：Journal of Food Science · 年份：2022 · DOI：10.1111/1750-3841.16120 · 被引用次数：24 · 研究领域：Tea Polyphenols and Effects、Food composition and properties、Protein Hydrolysis and Bioactive Peptides

Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin-3-gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure wa...