Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Colloids Surf B Biointerfaces. 2022 Jul;215:112473. doi: 10.1016/j.colsurfb.2022.112473. Epub 2022 Mar 23.
The aim of this study is to develop a dual-functional ingredient with antioxidant activity and emulsification. The emulsion stability of ovalbumin (OVA) was improved by procyanidins (PC). The interactions between OVA and PC were investigated using multi-spectroscopy and molecular docking. Furthermore, the effect of the addition of the OVA-PC mixture on emulsion stability was evaluated as well. The fluorescence results showed that the quenching mechanism of PC to OVA's endogenous fluorescence was static quenching, and the binding ratio of OVA and PC was 1:1. Circular dichroism (CD) and Fourier Transform Infrared Spectrometer (FT-IR) showed that the addition of PC promoted the unfolding of OVA, and transformed the secondary structure of OVA from α-helix to β-sheet. The main driving force of OVA and PC was hydrogen bonding, according to molecular docking analysis. Among all the samples, the stability of the emulsion of OVA-PC at a ratio of 1:30 exhibited extremely high stability and the smallest particle size. In comparison with individual OVA emulsions, the OVA-PC emulsions had excellent physical stabilities. Meanwhile, the oxidation degree of protein and oil for the OVA-PC emulsions was lower than that of the native OVA emulsion after 8-day storage. Our work provides important insights for understanding the interaction between OVA and expanding the application of OVA-PC.
本研究旨在开发一种具有抗氧化活性和乳化功能的双重功能成分。原花青素（PC）提高了卵清蛋白（OVA）的乳液稳定性。使用多光谱和分子对接研究了 OVA 和 PC 之间的相互作用。此外，还评估了添加 OVA-PC 混合物对乳液稳定性的影响。荧光结果表明，PC 对 OVA 内源性荧光的猝灭机制为静态猝灭，OVA 和 PC 的结合比为 1:1。圆二色性（CD）和傅里叶变换红外光谱（FT-IR）表明，添加 PC 促进了 OVA 的展开，并将 OVA 的二级结构从α-螺旋转变为β-折叠。根据分子对接分析，OVA 和 PC 的主要驱动力是氢键。在所有样品中，OVA-PC 比例为 1:30 的乳液表现出极高的稳定性和最小的粒径。与单一的 OVA 乳液相比，OVA-PC 乳液具有出色的物理稳定性。同时，在 8 天储存后，OVA-PC 乳液的蛋白质和油的氧化程度低于天然 OVA 乳液。我们的工作为理解 OVA 和扩展 OVA-PC 的应用之间的相互作用提供了重要的见解。
