Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH) -polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS⁺ scavenging capacity, respectively. Mass spectrometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.

肽和多酚之间的缀合可以改善其生物活性和功能特性。研究了an鱼蛋白水解物（APH）-多酚（儿茶素（CA），没食子酸（GA），鞣酸（TA））结合物的改善效果。随着TA> CA> GA的增加，OH的数量增加，结合物中蛋白质和多酚的含量以及多酚/肽的比例增加。结果表明，APH-CA和APH-GA表现出最高的ORAC和ABTS ⁺清除能力分别。质谱分析表明，在APH-CA 5：1（APH /多酚）中鉴定出了最高数量的生物活性肽。TA 5：1共轭物，然后是CA 5：1共轭物，大大增强了鱼油乳剂在储存过程中的物理稳定性。APH-GA 10：1显着提高了氧化稳定性。这是由于抗氧化剂的能力和在界面上吸附的肽的缘故。这项研究表明，APH-多酚共轭物可以带来在营养和功能性食品成分领域中利用肽-多酚的可能性。