Mechanistic understanding of the effect of zein-chlorogenic acid interaction on the properties of electrospun nanofiber films

被引：28
作者：
Wang, Xinya [1 ]
Li, Xiang [1 ]
Xue, Jin [1 ]
Zhang, Hao [1 ]
Wang, Feng [2 ]
Liu, Jingsheng [1 ]
机构：
[1] Jilin Agr Univ, Coll Food Sci & Engn, Natl Engn Lab Wheat & Corn Deep Proc, Changchun 130118, Peoples R China
[2] Qingdao Univ Sci & Technol, Key Lab Rubber Plast, Shandong Prov Key Lab Rubber plast, Minist Educ, Qingdao 266042, Peoples R China
来源：
FOOD CHEMISTRY-X | 2022年 / 16卷
基金：
中国国家自然科学基金;
关键词：
Zein; Chlorogenic acid; Protein-polyphenol interaction; Electrospinning; Nanofiber film; ANTIOXIDANT ACTIVITY; PROTEIN; FOOD; BINDING;
D O I：
10.1016/j.fochx.2022.100454
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The interaction mechanism between zein and chlorogenic acid (CA) and the effect of interaction on the per-formance of coaxial nanofiber films were investigated. The interactions between zein and CA were characterized by multiple spectroscopic methods. Ultraviolet spectrum analysis revealed the formation of a zein-CA complex. Fluorescence analysis pointed out that the quenching of zein by CA was static. FTIR and thermodynamic analyses showed that hydrogen bonds and electrostatic interactions dominated the interaction between zein and CA. Zein-based nanofiber films were successfully prepared by coaxial electrospinning. The interaction between zein and CA enhanced the mechanical properties but reduced the thermal stability of nanofiber films. The presence of CA endowed nanofiber films with antioxidant and antibacterial properties. This research provides significant insight into the effect of protein-polyphenol interactions on the properties of electrospun nanofiber films, which can be applied in the field of active packaging to improve food safety.
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页数：8
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