Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Jiyue Zhang , Xiaoyu Zhai , Xinxin Yu , Minghua Qiu , Rongsuo Hu , Wenjiang Dong
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Abstract

Milk coffee, a commonly consumed beverage, is prepared by mixing milk and coffee, which results in various interactions among their components. This study was aimed at investigating the interaction mechanisms of four coffee flavonoids (namely apigenin [AG], luteolin [LUT], quercetin [QC], and epigallocatechin gallate [EGCG]) and milk-derived β-casein (β-CN). Notably, LUT and QC bound to β-CN mostly via hydrogen bonds and van der Waals forces, whereas AG and EGCG primarily bound to β-CN via hydrophobic interactions. The trend of energy transfer efficiencies of the β-CN-flavonoid complex was as follows: β-CN-QC (50.20 %) > β-CN-LUT (43.68 %) > β-CN-EGCG (40.82 %) > β-CN-AG (35.34 %). Additionally, the dynamic behavior of the β-CN-flavonoid interaction and structural alterations in the protein were validated by molecular dynamics (MD) simulations. Multispectroscopy results revealed flavonoid-mediated alterations in the secondary structure of β-CN, including increased amounts of random coil structure and a decrease in the proportion of α-helix, which resulted in a more open and loose protein structure. The noncovalent interactions between flavonoids and β-CN lead to decreased protein surface hydrophobicity, increased solubility, improved emulsifying activity, albeit with decreased emulsifying stability, and improved foaming ability and foam stability. Furthermore, the complex exhibited a superior antioxidant activity to that of either protein or flavonoid alone, suggesting the synergistic action of the compounds on the antioxidant activity. Altogether, our results of this study offer a theoretical foundation for comprehending the interaction mechanisms among coffee polyphenols and milk proteins for the creation of a functional beverage such as milk coffee.

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来源期刊
Food Hydrocolloids
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.
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