College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, People's Republic of China.
Food Chem. 2022 Mar 30;373(Pt B):131489. doi: 10.1016/j.foodchem.2021.131489. Epub 2021 Oct 29.
Zein is potential in encapsulating and delivering polyphenols in food industry. Our study investigated the interaction mechanisms and structural changes of the interaction between ferulic acid (FA) and zein under different CaCl concentrations. Addition of CaCl resulted in amino acids micro-environment and structural changes of zein and zein/FA complex, which was dependent on different CaCl concentrations. At 0.5 mol/L CaCl concentration, zein/FA exhibited spherical particles with rough surfaces. Fourier transform infrared analysis showed the decrease of α-helix and β-sheets contents accompanied by the increase of β-turns and unordered coil contents. Molecular dynamics simulation demonstrated FA interacted with zein mainly through hydrogen bonds and hydrophobic force. These observations might contribute to the decreased surface hydrophobicity and digestibility of zein. Results provided a better understanding of the interaction between zein and other molecules, which might be helpful for the development of zein particles as functional materials to encapsulate and deliver bioactive compounds.
玉米醇溶蛋白在食品工业中具有包埋和递送多酚的潜力。本研究考察了不同 CaCl 浓度下阿魏酸（FA）与玉米醇溶蛋白相互作用的相互作用机制和结构变化。添加 CaCl 导致玉米醇溶蛋白和玉米醇溶蛋白/FA 复合物的氨基酸微环境和结构发生变化，这取决于不同的 CaCl 浓度。在 0.5 mol/L CaCl 浓度下，玉米醇溶蛋白/FA 表现出具有粗糙表面的球形颗粒。傅里叶变换红外分析表明，α-螺旋和β-折叠含量减少，β-转角和无规卷曲含量增加。分子动力学模拟表明，FA 主要通过氢键和疏水相互作用与玉米醇溶蛋白相互作用。这些观察结果可能导致玉米醇溶蛋白表面疏水性和消化率降低。研究结果加深了对玉米醇溶蛋白与其他分子相互作用的理解，这可能有助于开发作为功能性材料包埋和递送生物活性化合物的玉米醇溶蛋白颗粒。
