Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China.
J Agric Food Chem. 2022 Sep 21;70(37):11715-11726. doi: 10.1021/acs.jafc.2c03990. Epub 2022 Sep 12.
To investigate the effects of different binding modes on the structure, function, and digestive properties of the phosvitin (Pv) and gallic acid (GA) complex, Pv was covalently and noncovalently combined with different concentrations of GA (0.5, 1.5, and 2.5 mM). The structural characterization of the two Pv-GA complexes was performed by Fourier transform infrared, circular dichroism, and LC-MS/MS to investigate the covalent and noncovalent binding of Pv and GA. In addition, the microstructure of the two Pv-GA complexes was investigated by super-resolution microscopy and transmission electron microscopy. The particle size and zeta potential results showed that the addition of GA increased the particle size and the absolute potential of Pv. The determination of protein digestibility, polyphenol content, SH and S-S group levels, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and antioxidant capacity of the digests indicated that noncovalent complexes had greater antioxidant and protective effects on polyphenols. Molecular docking revealed that GA was conjugated with Pv through hydrogen bond interactions.
为了研究不同结合模式对卵黄高磷蛋白（Pv）和没食子酸（GA）复合物的结构、功能和消化特性的影响，将 Pv 与不同浓度的 GA（0.5、1.5 和 2.5mM）进行了共价和非共价结合。通过傅里叶变换红外、圆二色性和 LC-MS/MS 对两种 Pv-GA 复合物进行了结构表征，以研究 Pv 和 GA 的共价和非共价结合。此外，通过超分辨率显微镜和透射电子显微镜研究了两种 Pv-GA 复合物的微观结构。粒径和 zeta 电位结果表明，GA 的加入增加了 Pv 的粒径和绝对电位。蛋白质消化率、多酚含量、SH 和 S-S 基团水平、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和消化物的抗氧化能力的测定表明，非共价复合物对多酚具有更大的抗氧化和保护作用。分子对接表明，GA 通过氢键相互作用与 Pv 结合。
