Wang Xia, Wang Shaojia, Xu Duoxia, Peng Jingwei, Gao Wei, Cao Yanping
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 and Business University (BTBU), Beijing, China.
Chenguang Biotech Group Co., Ltd., Handan, China.
Front Nutr. 2022 May 24;9:887064. doi: 10.3389/fnut.2022.887064. eCollection 2022.
Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet-visible (UV-Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.
叶黄素是一种具有多种生理功能的天然脂溶性类胡萝卜素。然而，其较差的水溶性和稳定性限制了它在功能性食品中的应用。本研究旨在分析使用大豆分离蛋白（SPI）、菊粉型果聚糖和叶黄素制备的复合糖基化大豆分离蛋白的稳定性及相互作用机制。结果表明，糖基化降低了SPI的荧光强度和表面疏水性，但改善了乳化过程和溶解性。荧光强度和紫外可见（UV-Vis）吸收光谱结果表明，叶黄素对糖基化大豆分离蛋白的荧光猝灭是静态的。通过热力学参数分析发现，叶黄素和糖基化SPI通过疏水相互作用自发结合，结合化学计量比为1:1。X射线衍射分析结果表明，叶黄素以无定形形式存在于糖基化大豆分离蛋白中。傅里叶变换红外光谱分析结果显示，叶黄素对糖基化大豆分离蛋白的二级结构没有影响。同时，叶黄素与糖基化SPI的结合提高了叶黄素的水溶性以及光热稳定性。
