Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions

被引：51
作者：
Wang, Yun [1 ]
Zhang, Jian [2 ]
Zhang, Lianfu [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[2] Shihezi Univ, Food Coll, Shihezi, Xinjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 384卷
关键词：
Rose anthocyanin extracts; Whey protein isolate; Interaction mechanism; Spectroscopy; Molecular docking; BOVINE SERUM-ALBUMIN; IN-VITRO; BINDING INTERACTION; BETA-LACTOGLOBULIN; MOLECULAR DOCKING; FOOD COLORANTS; CYANIDIN-3-O-GLUCOSIDE; STABILITY; ACID; POLYPHENOLS;
D O I：
10.1016/j.foodchem.2022.132492
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI), and further compare the interaction mechanism with pure anthocyanin (PC) and WPI. At pH 3.0 and pH 7.0, RAEs and WPI had non-covalent interactions in the two systems with two types of unequal and mutually influencing binding sites, and the interaction forces were both hydrogen bonds and van der Waals forces. Interestingly, PC and WPI also had non-covalent interactions in both systems, the number of which binding sites was about one type, and the forces were hydrogen bonds and van der Waals forces. In addition, a variety of spectral combination techniques indicated that RAEs and PC caused similar changes in the secondary structure of WPI.
引用
收藏
页数：9
相关论文
共 40 条
[1]   Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions [J].
Adrar, Nassim Salem ;
Madani, Khodir ;
Adrar, Sabah .
PHARMANUTRITION, 2019, 7
[2]   Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies [J].
Al-Shabib, Nasser Abdulatif ;
Khan, Javed Masood ;
Malik, Ajamaluddin ;
Alsenaidy, Mohammad A. ;
Rehman, Md Tabish ;
AlAjmi, Mohamed F. ;
Alsenaidy, Abdulrahman M. ;
Husain, Fohad Mabood ;
Khan, Rizwan Hasan .
JOURNAL OF MOLECULAR LIQUIDS, 2018, 269 :511-520
[3]   Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product [J].
Albuquerque, Bianca R. ;
Pinela, Jose ;
Barros, Lillian ;
Oliveira, M. Beatriz P. P. ;
Ferreira, Isabel C. F. R. .
FOOD CHEMISTRY, 2020, 316
[4]   Spectroscopic and docking studies on the interaction between caseins and β-carotene [J].
Allahdad, Zahra ;
Varidi, Mehdi ;
Zadmard, Reza ;
Saboury, Ali Akbar .
FOOD CHEMISTRY, 2018, 255 :187-196
[5]   Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts [J].
Chen, Zhongqin ;
Wang, Cong ;
Gao, Xudong ;
Chen, Yue ;
Santhanam, Ramesh Kumar ;
Wang, Chunli ;
Xu, Leilei ;
Chen, Haixia .
FOOD CHEMISTRY, 2019, 271 :266-273
[6]   Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin [J].
Cheng, Jing ;
Liu, Jian-Hua ;
Prasanna, Govindarajan ;
Jing, Pu .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 105 :965-972
[7]   Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation [J].
Chung, Cheryl ;
Rojanasasithara, Thananunt ;
Mutilangi, William ;
McClements, David Julian .
FOOD RESEARCH INTERNATIONAL, 2015, 76 :761-768
[8]   Binding of safranal to whey proteins in aqueous solution: Combination of headspace solid-phase microextraction/gas chromatography with multi spectroscopic techniques and docking studies [J].
Feyzi, Samira ;
Varidi, Mehdi ;
Housaindokht, Mohammad Reza ;
Es'haghi, Zarrin .
FOOD CHEMISTRY, 2019, 287 :313-323
[9]   Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study [J].
Fu, Xizhe ;
Belwal, Tarun ;
He, Yihan ;
Xu, Yanqun ;
Li, Li ;
Luo, Zisheng .
FOOD CHEMISTRY, 2020, 320 (320)
[10]  
Ge Q, 2013, Food Sci Hum Wellness, V2, P68, DOI [10.1016/j.fshw.2013.04.001, DOI 10.1016/J.FSHW.2013.04.001]
1234