【作者】 刘宇佳； 乐学义；

【Author】 LIU Yujia;LE Xueyi;Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University;

【机构】 华南农业大学材料与能源学院应用化学系；

【摘要】 <正>本文以姜黄素为目标药物,发现姜黄素与1,1-二苯基-2-三硝基苯肼(DPPH)在卵清蛋白-水体系中的反应效率提高37.80%。为了探明其主要原因,通过梯度温度改变蛋白空间结构,盐析作用破坏蛋白水化膜从而降低疏水性,发现姜黄素与卵清蛋白结合程度降低,同时姜黄素与DPPH的反应效率下降。通过分子模拟,发现姜黄素和DPPH与卵清蛋白具有相同的结合位点,进一步证明卵清蛋白可以提供一个疏水微环境提高姜黄素与DPPH的反应效率。本研究更多还原

【Abstract】 In this paper, the result shows that found the reaction efficiency between curcumin and DPPH was increased by 37.80% under the ovalbumin-water system compared to pure water system. The reaction efficiency was declined while the spatial structure of ovalbumin changed and the hydrophobicity weakened. Through the molecular docking, we found that the curcumin and DPPH have a same binding site in ovalbumin, which further certifies that the ovalbumin could provide a hydrophobic microenvironment to improve the reaction efficiency between curcumin and DPPH. This study proposed the possibility of ovalbumin as a microreactor, which may be used as a new solution to solve the reaction problem within low water-soluble substance in food chemistry and food analysis filed.更多还原