Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
Food Chem. 2022 Mar 15;372:131211. doi: 10.1016/j.foodchem.2021.131211. Epub 2021 Sep 22.
In this study, the interaction of ovalbumin with lutein dipalmitate and the effect of ovalbumin on marigold lutein esters extracts were investigated. Lutein dipalmitate quenched the fluorescence of ovalbumin by static quenching. Binding and thermodynamic parameters proved that lutein dipalmitate bound to ovalbumin spontaneously by van der Waals force and hydrogen bond, and the complex stoichiometry was 1:1. Through three-dimensional fluorescence spectroscopy, Fourier transform infrared spectroscopy and circular dichroism experiments, the conformation of ovalbumin was unfolded, and alteration in the ovalbumin secondary structure induced by lutein dipalmitate was observed. The results of transmission electron microscopy and particle size revealed that there were spherical and nano-sized aggregates in the ovalbumin-lutein dipalmitate system, indicating the lutein dipalmitate not only could bind to ovalbumin at molecular level, but also promote the aggregation of ovalbumin. Additionally, the addition of ovalbumin had a positive effect on the stability of marigold lutein esters extracts.
本研究考察了卵清蛋白与叶黄素二棕榈酸酯的相互作用以及卵清蛋白对万寿菊叶黄素酯提取物的影响。叶黄素二棕榈酸酯通过静态猝灭猝灭了卵清蛋白的荧光。结合和热力学参数证明，叶黄素二棕榈酸酯通过范德华力和氢键自发结合到卵清蛋白上，复合物的化学计量比为 1:1。通过三维荧光光谱、傅里叶变换红外光谱和圆二色性实验，卵清蛋白的构象展开，观察到叶黄素二棕榈酸酯诱导的卵清蛋白二级结构的改变。透射电子显微镜和粒径的结果表明，在卵清蛋白-叶黄素二棕榈酸酯体系中存在球形和纳米级聚集体，表明叶黄素二棕榈酸酯不仅可以在分子水平上与卵清蛋白结合，还可以促进卵清蛋白的聚集。此外，卵清蛋白的添加对万寿菊叶黄素酯提取物的稳定性有积极影响。
