College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.
College of Forestry, Sichuan Agricultural University, Wenjiang, Sichuan 611130, China.
Int J Biol Macromol. 2019 Feb 15;123:308-313. doi: 10.1016/j.ijbiomac.2018.11.094. Epub 2018 Nov 13.
Interaction between konjac glucomannan (KGM) and Zanthoxylum armatum DC. seed glutelin (ZSG) was believed to influence the conformational and physicochemical properties of ZSG and impact the texture and shelf-life of food. We investigated changes in fluorescence, ultraviolet-visible (UV-Vis) and fourier transform infrared (FTIR) spectroscopies to explore the interaction of ZSG and KGM. The Stern-Volmer quenching constant (K) at three temperatures was evaluated in order to determine the quenching mechanism. The results showed that KGM quenches the fluorescence intensity of ZSG through a static quenching process. Thermodynamic parameters at different temperatures demonstrated that the interaction between ZSG and KGM was mainly favored by van der Waals forces and hydrogen bonding forces, and the binding process was spontaneous and exothermic. The fluorescence spectroscopy, UV-Vis absorption spectroscopy and FTIR spectroscopy data revealed the conformational changes of ZSG upon its interaction with KGM. According to the obtained results, the ZSG-KGM complex was formed.
魔芋葡甘聚糖（KGM）与花椒籽油谷蛋白（ZSG）之间的相互作用被认为会影响 ZSG 的构象和物理化学性质，并影响食品的质地和保质期。我们通过荧光、紫外可见（UV-Vis）和傅里叶变换红外（FTIR）光谱研究来探索 ZSG 和 KGM 之间的相互作用。在三个温度下评估了 Stern-Volmer 猝灭常数（K），以确定猝灭机制。结果表明，KGM 通过静态猝灭过程猝灭 ZSG 的荧光强度。不同温度下的热力学参数表明，ZSG 和 KGM 之间的相互作用主要受范德华力和氢键的影响，结合过程是自发的和放热的。荧光光谱、紫外可见吸收光谱和傅里叶变换红外光谱数据揭示了 ZSG 与 KGM 相互作用时构象的变化。根据获得的结果，形成了 ZSG-KGM 复合物。
