蓝莓酒雾霾的形态结构、化学成分及形成机理

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-08-08 DOI:10.1016/j.foodchem.2025.145878

Hui Liu, Baoting Liu, Xiao Li, Yingxin Cheng, Jianhua Xie, Yi Chen, Xiaobo Hu, Congran Lu, Qiang Yu

{"title":"蓝莓酒雾霾的形态结构、化学成分及形成机理","authors":"Hui Liu, Baoting Liu, Xiao Li, Yingxin Cheng, Jianhua Xie, Yi Chen, Xiaobo Hu, Congran Lu, Qiang Yu","doi":"10.1016/j.foodchem.2025.145878","DOIUrl":null,"url":null,"abstract":"<div><div>In this study, the morphological and structural characteristics of three types of blueberry wine haze (BWH) were observed by scanning electron microscopy, atomic force microscopy and X-ray diffraction techniques. Results revealed that BWH exhibited a monolayer stacking structure with individual layer thicknesses of 1.1–1.5 nm. Chemical analysis, Fourier-transform infrared spectroscopy, and HPLC-MS identified polyphenols (non-anthocyanin phenolic compounds, notably syringic acid (SA) and quercetin-3-O-galactoside (Q3G)) and proteins (enzymes of <em>Saccharomyces cerevisiae</em> origin represented by polygalacturonase (PG)) as key components. The interaction between PG and SA/Q3G in BWH was investigated by establishing a simulated blueberry wine system and employing fluorescence spectroscopy combined with molecular docking, we demonstrated that the binding between PG and SA/Q3G followed a static quenching mechanism, with hydrogen bonding and hydrophobic interactions driving the formation of the polyphenol-protein complex. This study provides theoretical guidance for further research on the formation mechanism of haze in fruit wines and its reduction.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145878"},"PeriodicalIF":9.8000,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine\",\"authors\":\"Hui Liu, Baoting Liu, Xiao Li, Yingxin Cheng, Jianhua Xie, Yi Chen, Xiaobo Hu, Congran Lu, Qiang Yu\",\"doi\":\"10.1016/j.foodchem.2025.145878\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In this study, the morphological and structural characteristics of three types of blueberry wine haze (BWH) were observed by scanning electron microscopy, atomic force microscopy and X-ray diffraction techniques. Results revealed that BWH exhibited a monolayer stacking structure with individual layer thicknesses of 1.1–1.5 nm. Chemical analysis, Fourier-transform infrared spectroscopy, and HPLC-MS identified polyphenols (non-anthocyanin phenolic compounds, notably syringic acid (SA) and quercetin-3-O-galactoside (Q3G)) and proteins (enzymes of <em>Saccharomyces cerevisiae</em> origin represented by polygalacturonase (PG)) as key components. The interaction between PG and SA/Q3G in BWH was investigated by establishing a simulated blueberry wine system and employing fluorescence spectroscopy combined with molecular docking, we demonstrated that the binding between PG and SA/Q3G followed a static quenching mechanism, with hydrogen bonding and hydrophobic interactions driving the formation of the polyphenol-protein complex. This study provides theoretical guidance for further research on the formation mechanism of haze in fruit wines and its reduction.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"493 \",\"pages\":\"Article 145878\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-08-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625031292\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625031292","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

本研究采用扫描电镜、原子力显微镜和x射线衍射技术对三种蓝莓酒霾（BWH）的形态和结构特征进行了观察。结果表明，BWH为单层堆叠结构，单层厚度为1.1 ~ 1.5 nm。化学分析、傅里叶变换红外光谱和HPLC-MS鉴定出多酚类化合物（非花青素类酚类化合物，主要是紫丁香酸（SA）和槲皮素-3- o -半乳糖苷（Q3G））和蛋白质（以聚半乳糖酶（PG）为代表的酿酒酵母酵素）是关键成分。通过建立模拟蓝莓酒体系，采用荧光光谱结合分子对接技术研究了BWH中PG与SA/Q3G的相互作用，结果表明PG与SA/Q3G的结合遵循静态猝灭机制，通过氢键和疏水相互作用驱动多酚-蛋白复合物的形成。本研究为进一步研究果酒中雾霾的形成机理及治理提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine

查看原文本刊更多论文

Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine

In this study, the morphological and structural characteristics of three types of blueberry wine haze (BWH) were observed by scanning electron microscopy, atomic force microscopy and X-ray diffraction techniques. Results revealed that BWH exhibited a monolayer stacking structure with individual layer thicknesses of 1.1–1.5 nm. Chemical analysis, Fourier-transform infrared spectroscopy, and HPLC-MS identified polyphenols (non-anthocyanin phenolic compounds, notably syringic acid (SA) and quercetin-3-O-galactoside (Q3G)) and proteins (enzymes of Saccharomyces cerevisiae origin represented by polygalacturonase (PG)) as key components. The interaction between PG and SA/Q3G in BWH was investigated by establishing a simulated blueberry wine system and employing fluorescence spectroscopy combined with molecular docking, we demonstrated that the binding between PG and SA/Q3G followed a static quenching mechanism, with hydrogen bonding and hydrophobic interactions driving the formation of the polyphenol-protein complex. This study provides theoretical guidance for further research on the formation mechanism of haze in fruit wines and its reduction.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.