Functional properties and structural changes of rice proteins with anthocyanins complexation

被引：117
作者：
Li, Ting [1 ,2 ,3 ]
Wang, Li [1 ,2 ,3 ]
Chen, Zhengxing [1 ,2 ,3 ]
Zhang, Xinxia [1 ,2 ,3 ]
Zhu, Ziying [2 ]
机构：
[1] Jiangnan Univ, Minist Educ, Key Lab Carbohydrate Chem & Biotechnol, Lihu Rd 1800, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Lihu Rd 1800, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Jiangsu Prov Res Ctr Bioact Prod Proc Technol, Lihu Rd 1800, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 331卷
基金：
国家重点研发计划;
关键词：
Anthocyanins; Rice proteins; Functional properties; Structural changes; WHEY-PROTEIN; COVALENT MODIFICATION; PHENOLIC-COMPOUNDS; BINDING; EXTRACTION; ISOLATE; CYANIDIN-3-O-GLUCOSIDE; POLYPHENOLS; STABILITY; DOCKING;
D O I：
10.1016/j.foodchem.2020.127336
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the functional properties and structural changes associated with the complexation of rice protein (RP) with anthocyanins (ACN). Furthermore, fractions (i.e., albumin, globulin, prolamin and glutelin) isolated from RP complexed with anthocyanins were examined. The interactions with ACN altered the structure of RP, leading to an increase in the beta-sheet and spectral shift of the amide II band. Additionally, fluorescence spectroscopy suggested that the hydrophobic and hydrogen bonds were the dominant forces in the formation of RP-ACN complexes. It was interesting to find that the RP-ACN particles exhibited the best functional properties at pH 3, likely due to the specific conformational changes upon interaction. In addition, the combination of RP and ACN increased the antioxidant ability of RP. Overall, this research suggested that RP-ACN particles at pH 3 can be designed to form and stabilize mesostructures such as foams and emulsion, which can lead to health benefits.
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页数：11
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