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酪蛋白非共价结合蓝莓中锦葵色素-3-半乳糖苷保护作用机制研究
Protective mechanisms of casein non-covalent binding with malvidin-3-o-galactoside in blueberries
【作者】 郎宇曦; 孟宪军; 田金龙; 龚二生; 王月华; 张野; 冉旭龙; 李斌;
【Author】 Lang Yuxi;Meng Xianjun;Tian Jinlong;Gong Ersheng;Wang Yuehua;Zhang Ye;Ran Xulong;Li Bin;College of Food Science,Shenyang Agricultural University;
【机构】 沈阳农业大学食品学院;
【摘要】 α-酪蛋白、β-酪蛋白与蓝莓花色苷中含量最高的单体-锦葵色素-3-半乳糖苷(M3G)的结合机制通过不同的光谱方式检测。荧光光谱结果显示M3G引起α-酪蛋白、β-酪蛋白荧光淬灭的方式为静态淬灭,它们之间的非共价结合力为范德华力和氢键。圆二色谱和同步荧光光谱分别显示了两种酪蛋白在与M3G结合后二级结构-α-螺旋,β-折叠,转角和无规则卷曲和三级结构发生了变化。同时,分子模拟技术模拟出了α-酪蛋白-M3G和β-酪蛋白-M3G结合物的构象。通过对蓝莓花色苷在热、光照、Vc和蔗糖条件下稳定性和抗氧化活性的研究发现,添加α-酪蛋白、β-酪蛋白可提升花色苷的稳定性并保护其抗氧化能力。综上,α-酪蛋白和β-酪蛋白可包裹蓝莓花色苷,从而对蓝莓花色苷产生保护作用。
【Abstract】 The binding of α-casein or β-casein with malvidin-3-o-galactoside(M3G),the highest content monomer in blueberry anthocyanins,was examined by different spectroscopic methods.Fluorescence spectroscopy showed that the binding of α-casein or β-casein with M3G would lead to static quenching and their binding forces were Van der Waals forces and hydrogen bonding.CD spectroscopy and synchronous fluorescence spectroscopy presented the secondary structure alteration-α-helix,β-sheet,turn and random coil and the tertiary alteration in caseins respectively after binding with M3G.Simultaneously,molecular modeling displayed the conformation of caseins-M3G complexes.Thermal,photo,Vc and sucrose tests proved that α-casein or β-casein could promote the stability of blueberry anthocyanins and protect their antioxidant ability.The findings showed that α-casein or β-casein could encapsulate blueberry anthocyanins and thus exerted protective effects on them.
【Key words】 casein; blueberry anthocyanins; malvidin-3-o-galactoside; molecular modeling; protective effects;
- 【会议录名称】 中国食品科学技术学会第十五届年会论文摘要集
- 【会议名称】中国食品科学技术学会第十五届年会
- 【会议时间】2018-11-07
- 【会议地点】中国山东青岛
- 【分类号】TS255.1
- 【主办单位】中国食品科学技术学会(Chinese Institute of Food Science and Technology)