@article{YANG2023, 
author = {Yang YANG and Mengju WANG and Yue WANG and Xin BIAN and Jing FAN and Chunmin MA and Yanguo SHI and Xiaomei LI and Na ZHANG},
title = {Preparation of Tamarind Seed Globulin-EGCG Covalent Complex and Its Application in Emulsified Sausages},
year = {2023},
journal = {Food Science},
volume = {44},
number = {4},
pages = {64-70},
keywords = {quality, epigallocatechin gallate, tamarind seed globulin, covalent complex, emulsified sausage},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220421-266},
doi = {10.7506/spkx1002-6630-20220421-266},
abstract = {In this study, a covalent complex between tamarind seed globulin (TSG) and epigallocatechin-3-gallate (EGCG) was prepared by alkali treatment. UV-visible spectroscopy was used to analyze the binding rate of TSG-EGCG covalent complex and the binding conditions were optimized. The effects of adding different amounts of TSG-EGCG covalent complex on the cooking loss, water-holding capacity and texture of emulsified sausages were studied using a color difference meter, a texture analyzer and a scanning electron microscope (SEM). The results showed that reaction at pH 9.5 and 30 ℃ with a mass ratio of TSG to EGCG of 1:0.1 gave the maximum binding rate. Compared with TSG, the microstructure of emulsified sausages added with TSG-EGCG complex was more compact, the three-dimensional gel network was more uniform and clear, and the cooking loss, water-holding capacity and texture properties were significantly improved. In conclusion, TSG-EGCG complex can improve the sensory quality of emulsified sausages, and the quality of emulsified sausages can be significantly improved by adding 2% of TSG-EGCG complex.}
}