Natural deep eutectic solvents (NADES) are considered an efficient reaction medium for the production of glycated proteins. By optimizing the Maillard reaction conditions through response surface analysis, a glycation product (GOVA) of ovalbumin (OVA) with high grafting degree (92.2%) was prepared in choline chloride/glucose NADES. The binding information of (−)-epigallocatechin-3-gallate (EGCG) to OVA/GOVA was acquired by fluorescence spectroscopy and molecular docking. The interaction strength of GOVA + EGCG was higher than that of OVA + EGCG. Hydrogen bonding and van der Waals forces were the major driving forces in the binding process. Glycation and EGCG binding reduced the surface hydrophobicity, α-helix content and digestibility of OVA. Compared with OVA, the particle sizes of GOVA and GOVA + EGCG were increased by 54.8% and 87.7%, respectively. In addition, glycation increased the emulsifying activity index and foaming capacity of OVA by 32.6% and 20.0%, respectively, which was further increased in the presence of EGCG. The encapsulation of OVA, especially GOVA, improved the antioxidant activity, stability and bioaccessibility of EGCG. The results suggest that the glycated proteins based on NADES may provide an effective alternative for the protection and transport of bioactive ingredients in the food industries.

中文翻译：

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基于天然低共熔溶剂的 (−)-表没食子儿茶素-3-没食子酸酯和糖化卵清蛋白纳米复合物：结合分析和功能改进

天然低共熔溶剂 (NADES) 被认为是生产糖化蛋白的有效反应介质。通过响应面分析优化美拉德反应条件，在氯化胆碱/葡萄糖NADES中制备出高接枝度（92.2%）的卵清蛋白（OVA）糖化产物（GOVA）。通过荧光光谱和分子对接获得了(−)-表没食子儿茶素-3-没食子酸酯(EGCG)与OVA/GOVA的结合信息。 GOVA+EGCG的相互作用强度高于OVA+EGCG的相互作用强度。氢键和范德华力是结合过程的主要驱动力。糖化和 EGCG 结合降低了 OVA 的表面疏水性、α-螺旋含量和消化率。与OVA相比，GOVA和GOVA+EGCG的粒径分别增加了54.8%和87.7%。此外，糖化使OVA的乳化活性指数和起泡能力分别提高32.6%和20.0%，在EGCG存在下进一步提高。 OVA尤其是GOVA的封装提高了EGCG的抗氧化活性、稳定性和生物可及性。结果表明，基于 NADES 的糖化蛋白可以为食品工业中生物活性成分的保护和运输提供有效的替代方案。