Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-04-01 DOI:10.1016/j.foodhyd.2022.108330

Tong Wang , Ning Wang , Yingjie Yu , Dianyu Yu , Su Xu , Liqi Wang

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引用次数: 21

Abstract

In this study, non-covalent complexes of soybean protein isolate (SPI) and tannic acid (TA) were prepared, and the interaction mechanism between SPI and TA was investigated by multiple methods of multi-spectroscopy and molecular docking techniques. The non-covalent binding to TA resulted in a reduction of the α-helix and β-sheet contents and a decrease in the fluorescence intensity. The fluorescence-quenching mechanism and molecular docking analysis determined that TA statically quenched the fluorescence of SPI with a binding constant of 1168 L/mol, a binding site number of 0.99, ΔG < 0, ΔH of −32.666 kJ/mol, and ΔS of −0.0466 kJ/mol, and the interaction between SPI and TA was dominated by hydrogen bonding. The interfacial adsorption kinetics study revealed that the maximum diffusion rate of the SPI-TA complex was 0.06771, which occurred at 1.0 mg/mL of TA. The emulsification activity index and emulsion stability index of the complexes under these conditions were 98 m²/g and 48.3 min, respectively. The above findings help to elucidate the mechanism of non-covalent binding of SPI with TA and promote the application of protein-polyphenol complexes in emulsions.

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大豆分离蛋白-单宁酸非共价配合物的多光谱分析、分子对接和界面吸附动力学研究

本研究制备了大豆分离蛋白(SPI)与单宁酸(TA)的非共价配合物，并通过多光谱和分子对接技术等多种方法研究了SPI与TA的相互作用机理。与TA的非共价结合导致α-螺旋和β-片的含量降低，荧光强度降低。荧光猝灭机理和分子对接分析确定TA静态猝灭SPI的荧光，其结合常数为1168 L/mol，结合位点数为0.99，ΔG <0， ΔH为−32.666 kJ/mol， ΔS为−0.0466 kJ/mol, SPI与TA的相互作用以氢键为主。界面吸附动力学研究表明，当TA浓度为1.0 mg/mL时，SPI-TA配合物的最大扩散速率为0.06771;在此条件下配合物的乳化活性指数为98 m2/g，乳化稳定性指数为48.3 min。上述发现有助于阐明SPI与TA的非共价结合机制，促进蛋白-多酚配合物在乳剂中的应用。

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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.