Effects of conjugation of egg lysozyme to theaflavins on their structure and function

Abstract

Proteins modified by polyphenols have more advantages. In this study, we investigated the effect of covalent conjugation of egg white lysozyme (LYZ) with theaflavin (TF) on its structure and related functions. The LYZ-TF covalent conjugation was prepared by an alkaline method (pH 9.0) with a branching rate of about 80%. The results such as SDS-PAGE and UV spectroscopy proved the formation of the covalent conjugation. The results of fluorescence and infrared spectroscopy showed that the conformation of the LYZ-TF coupling was altered, with an increase in α-helix content by more than 10% and an increase in surface hydrophobicity compared to LYZ. The results of relevant functional characterization experiments showed the thermal stability and antioxidant properties of LYZ modified by TF, but its enzymatic activity and in vitro antimicrobial properties were inhibited. Notably, the amount of TF addition also affected the structure and function of the conjugates. These results provide some theoretical guidance for the development of novel food functional materials with enhanced properties.