氨基酸对杨梅花色苷稳定性的保护作用及 L-甲硫氨酸与矢车菊素-3-O-葡萄糖苷的相互作用机制。
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside.
机构信息
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China.
出版信息
Food Chem. 2022 Dec 1;396:133689. doi: 10.1016/j.foodchem.2022.133689. Epub 2022 Jul 13.
The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by l-methionine. l-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that l-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.
研究了三种氨基酸（苯丙氨酸、色氨酸和蛋氨酸）对杨梅花色苷稳定性的保护作用。通过降解动力学参数评价了在恒定光照（5000 Lux，50 Hz）或抗坏血酸存在下花色苷的稳定性，并使用傅里叶变换红外光谱、1H 核磁共振、X 射线衍射、分子对接和分子动力学模拟分析了模型饮料系统中蛋氨酸和矢车菊素-3-O-葡萄糖苷（C3G）之间的相互作用。结果表明，三种氨基酸显著降低了杨梅花色苷的降解速率（p<0.05），其中蛋氨酸的效果最显著。蛋氨酸可以通过氢键和范德华力与 C3G 结合。本研究表明，蛋氨酸可以很好地保护花色苷在水溶液中的降解，有潜力作为一种协同色素，以改善富含花色苷的浆果产品的感官特性和延长其保质期。
Zotero 插件