Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya.
Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
Food Chem. 2021 Jun 15;347:129084. doi: 10.1016/j.foodchem.2021.129084. Epub 2021 Jan 14.
Milk proteins and polyphenols are increasingly being studied as functional ingredients due to the epidemiologically-proved health benefits. In this study, composite β-lactoglobulin (β-lg) or β-lactoglobulin nanoparticles (β-lgNPs)-3,5-di-O-caffeoylquinic acid (3,5diCQA) with superior physicochemical and antioxidant activity (AA) were produced using β-lg and 3,5-di-O-caffeoylquinic acid. The main interactions between β-lg or β-lgNPs with 3,5diCQA were hydrogen bonding and hydrophobic effects. The 3,5diCQA caused a decrease in α-helix and β-sheet structure with a corresponding increase in unordered structure. Compared to β-lg alone, composite β-lg or β-lgNPs-3,5diCQA slightly decreased the particle size but increased their negative surface potentials especially for β-lg or β-lgNPs at a molar ratio of 5:1. The addition of 3,5diCQA appreciably improved the AA in a dose-dependent manner. These results shed light on the structural, physicochemical, and AA of composite β-lg or β-lgNPs-3,5diCQA non-covalent complexes, important for application as functional ingredients in food solutions as well as in the pharmaceutical industry.
牛奶蛋白和多酚由于具有经过流行病学证实的健康益处，因此越来越多地被研究作为功能性成分。在这项研究中，使用β-乳球蛋白和 3,5-二咖啡酰奎尼酸生产了具有优越物理化学和抗氧化活性（AA）的复合β-乳球蛋白（β-lg）或β-乳球蛋白纳米颗粒（β-lgNPs）-3,5-二-O-咖啡酰奎尼酸（3,5diCQA）。β-lg 或β-lgNPs 与 3,5diCQA 之间的主要相互作用是氢键和疏水相互作用。3,5diCQA 导致α-螺旋和β-折叠结构减少，无序结构相应增加。与单独的β-lg 相比，复合β-lg 或β-lgNPs-3,5diCQA 略微降低了粒径，但增加了它们的负表面电位，特别是对于摩尔比为 5:1 的β-lg 或β-lgNPs。3,5diCQA 的添加以剂量依赖的方式显著提高了 AA。这些结果阐明了复合β-lg 或β-lgNPs-3,5diCQA 非共价复合物的结构、物理化学和 AA，这对于将其作为功能性成分应用于食品溶液以及制药行业非常重要。
