Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Institute of Chemical Industry of Forest Products, CAF, Key Laboratory of Biomass Energy and Material, Nanjing 210042, China.
Food Res Int. 2023 Apr;166:112552. doi: 10.1016/j.foodres.2023.112552. Epub 2023 Feb 3.
Zein-anthocyanin nanoparticles (ZACNPs) at different pH values were successfully developed to stabilize anthocyanins based on the self-assembly properties of zein. The structural characterization by the Fourier infrared spectroscopy, fluorescence spectroscopy, differential scanning calorimetry and molecular docking analysis showed that the interactions between anthocyanins and zein were driven by the hydrogen bonds formed between the hydroxyl and carbonyl oxygen groups on anthocyanin glycoside groups and the amino acid residues (glutamine and serine), as well as the hydrophobic interactions from the A or B ring of anthocyanins and the amino acid residues of zein. The binding energy of zein to two anthocyanin monomers cyanidin 3-O-glucoside and delphinidin 3-O-glucoside was 8.2 and 7.4 kcal/mol. Further property examinations of ZACNPs showed that the thermal stability of anthocyanins at a ratio of zein:ACN = 1:0.3 was improved by 56.64 % (90 °C, 2 h), and the storage stability increased by up to 31.11 % at pH 2. In addition, the antioxidant activity of ZACNPs (zein:ACN = 1:0.3) was significantly enhanced, and the DPPH, ABTS radical scavenging activities, FRAP and ORAC value reached 87.73 %, 87.89 %, 435.5 μg/mL, 90.58 μmol/mL at pH 4, respectively. These results suggested that combining zein to anthocyanins is a feasible method to stabilize anthocyanins.
在不同 pH 值下成功制备了玉米醇溶蛋白-花色苷纳米粒子（ZACNPs），以基于玉米醇溶蛋白的自组装特性来稳定花色苷。傅里叶变换红外光谱、荧光光谱、差示扫描量热法和分子对接分析的结构表征表明，花色苷与玉米醇溶蛋白之间的相互作用是由花色苷糖苷基团上的羟基和羰基氧与氨基酸残基（谷氨酰胺和丝氨酸）之间形成的氢键以及花色苷的 A 或 B 环与玉米醇溶蛋白的氨基酸残基之间的疏水相互作用驱动的。玉米醇溶蛋白与两种花色苷单体矢车菊素 3-O-葡萄糖苷和飞燕草素 3-O-葡萄糖苷的结合能分别为 8.2 和 7.4 kcal/mol。进一步对 ZACNPs 的性质进行考察表明，在玉米醇溶蛋白：ACN=1:0.3 的比例下，花色苷的热稳定性提高了 56.64%（90°C，2 h），在 pH 2 时的储存稳定性提高了 31.11%。此外，ZACNPs（玉米醇溶蛋白：ACN=1:0.3）的抗氧化活性显著增强，在 pH 4 时，DPPH、ABTS 自由基清除活性、FRAP 和 ORAC 值分别达到 87.73%、87.89%、435.5 μg/mL 和 90.58 μmol/mL。这些结果表明，将玉米醇溶蛋白与花色苷结合是一种稳定花色苷的可行方法。
