College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
Food Chem. 2019 Jun 30;284:180-187. doi: 10.1016/j.foodchem.2019.01.115. Epub 2019 Jan 24.
Egg white lysozyme plays an important role in the processing of high value-added poultry products. Considering its applications in the food industry, lysozyme could interact with other food additives, thereby impacting their performance. The present study comparatively investigated the interaction and orientation of the mono-, dis-, and tris-azo food dyes with egg white lysozyme. Allura red AC, brilliant black PN and direct brown 1 bound to lysozyme through a static quenching mechanism with 10 magnitude binding constants. The binding affinity, mainly driven by hydrogen bonds and van der Waals forces, follows the order: direct brown 1 > brilliant black PN > allura red AC. Based on structural and computational analysis, the addition of the monoazo/disazo/trisazo dye led to differing degrees of lysozyme unfolding and numbers of azo groups. The type of substituents on the structures has momentous influence on the transportation and distribution of food dyes to egg white lysozyme.
蛋清溶菌酶在高附加值禽产品加工中发挥着重要作用。考虑到其在食品工业中的应用，溶菌酶可能与其他食品添加剂相互作用，从而影响其性能。本研究比较了单偶氮、双偶氮和三偶氮食用染料与蛋清溶菌酶的相互作用和取向。诱惑红 AC、亮黑 PN 和直接棕 1 通过静态猝灭机制与溶菌酶结合，结合常数为 10 数量级。结合亲和力主要由氢键和范德华力驱动，其顺序为：直接棕 1>亮黑 PN>诱惑红 AC。基于结构和计算分析，添加单偶氮/双偶氮/三偶氮染料导致溶菌酶不同程度的展开和偶氮基团数量的增加。结构上取代基的类型对食用染料向蛋清溶菌酶的运输和分布有重大影响。
