Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: Structure, functionality and interaction mechanism

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-09-19 DOI:10.1016/j.foodhyd.2024.110663

Yongchao Yin, Xiaoyu Yang, Liang Li

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Abstract

This study focused on the addition of different concentrations of proanthocyanidins (OPC) to form noncovalent complexes with soy protein isolate fibers (SPIF). To investigate the effects of polyphenols on the structural and functional properties of protein fibers and to elucidate the mechanism of their interaction. The addition of OPC unfolded the internal structure of the proteins, exposing the hydrophobic groups and reducing the β-sheet structure of SPIF, forming the SPIF-OPC complexes. And the binding of the two would be close to saturation, at the final concentration of added OPC was 0.5 or 1 mg/mL. Multiple spectroscopy and isothermal titration calorimetry analyses indicated that static quenching was the mechanism of fluorescence quenching of SPIF by OPC. The two spontaneously combined through hydrogen bonding and hydrophobic interactions. Transmission electron microscopy observations of the microscopic morphology also indicated that the addition of OPC altered the original long, semi-flexible fibers structure of SPIF. The fibers gradually showed a large number of branches and became short and curved. When the final concentration of added OPC was 4 mg/mL, the emulsifying activity index of SPIF increased by 78.40% and the foaming capacity of SPIF increased by 37.10%. The interaction mechanism of different concentrations of OPC with SPIF will be comprehensively understood from this study, thus expanding its application in food, medicine, cosmetics, and other fields.

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原花青素与大豆分离蛋白纤维之间的非共价相互作用：结构、功能和相互作用机制

本研究的重点是添加不同浓度的原花青素（OPC）与大豆分离蛋白纤维（SPIF）形成非共价复合物。目的是研究多酚对蛋白质纤维的结构和功能特性的影响，并阐明它们之间的相互作用机制。OPC的加入使蛋白质的内部结构展开，暴露出疏水基团，降低了SPIF的β-片状结构，形成SPIF-OPC复合物。当添加的 OPC 的最终浓度为 0.5 或 1 毫克/毫升时，两者的结合将接近饱和。多重光谱和等温滴定量热分析表明，静态淬灭是 OPC 淬灭 SPIF 荧光的机制。两者通过氢键和疏水作用自发结合。透射电子显微镜对微观形态的观察也表明，OPC 的加入改变了 SPIF 原有的半柔性长纤维结构。纤维逐渐出现大量分支，变得短而弯曲。当 OPC 的最终添加浓度为 4 mg/mL 时，SPIF 的乳化活性指数提高了 78.40%，发泡能力提高了 37.10%。本研究将全面揭示不同浓度的 OPC 与 SPIF 的相互作用机理，从而拓展其在食品、医药、化妆品等领域的应用。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.