Yan Yuhan, Tang Rui, Li Feng, Huang Liurong, Chen Yu, He Ronghai
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
Department of Thoracic Surgery, Affiliated Hospital of Jiangsu University, Zhenjiang 212013, Jiangsu, China.
Food Chem. 2025 Mar 15;468:142441. doi: 10.1016/j.foodchem.2024.142441. Epub 2024 Dec 10.
This study employed spectroscopic methods to investigate the interactions between whey protein isolate/polysaccharide (WPI/PS) complexes and curcumin. The UV-visible absorption spectra and fluorescence spectra indicated effective binding of curcumin to WPI and its complexes with chitosan (CS), carrageenan (CAR) and carboxymethylcellulose (CMC). This binding significantly increased the UV-visible absorption intensity of curcumin, with its maximum fluorescence emission peak shifting from 552 nm to 510 nm. Fluorescence kinetics analysis suggested that the binding constant between curcumin and WPI/CS complexes reached a maximum of 4.0794 × 10 L/mol. Circular dichroism and infrared spectroscopy indicated that the higher binding constant was attributed to the binding of CS, which reduced the α-helix structure and exposed hydrophobic groups of WPI. Curcumin entrapped by WPI/CS complexes showed the highest DPPH radical scavenging activities, UV and thermal stability. In summary, the WPI/CS complexes effectively protect curcumin against various environmental stresses and maintain its antioxidant properties.
本研究采用光谱方法研究了乳清分离蛋白/多糖（WPI/PS）复合物与姜黄素之间的相互作用。紫外可见吸收光谱和荧光光谱表明姜黄素与WPI及其与壳聚糖（CS）、卡拉胶（CAR）和羧甲基纤维素（CMC）的复合物有效结合。这种结合显著提高了姜黄素的紫外可见吸收强度，其最大荧光发射峰从552 nm移至510 nm。荧光动力学分析表明，姜黄素与WPI/CS复合物之间的结合常数最高达到4.0794×10 L/mol。圆二色性和红外光谱表明，较高的结合常数归因于CS的结合，CS减少了WPI的α-螺旋结构并暴露了其疏水基团。被WPI/CS复合物包裹的姜黄素表现出最高的DPPH自由基清除活性、紫外稳定性和热稳定性。总之，WPI/CS复合物有效地保护姜黄素免受各种环境压力并维持其抗氧化性能。
