Huang Ziyan, Wang Yuting, McClements David Julian, Dong Ruihong, Wang Yu, Wang Qin, Liu Huifan, Yu Qiang, Xie Jianhua, Chen Yi
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Chem. 2025 Mar 15;468:142419. doi: 10.1016/j.foodchem.2024.142419. Epub 2024 Dec 9.
Citrus pectin is an anionic polysaccharide in citrus, which may improve the stability of citrus juices. This study investigated the influence of citrus pectin on the stability of protein-polyphenol complexes in the citrus juice model system and its interaction mechanism by multispectral and molecular dynamics (MD) simulations. Dynamic light scattering (DLS) and differential scanning calorimetry (DSC) showed that the citrus pectin-proanthocyanidin-zein complex improved the model citrus juices' cloud and thermal stability. Molecular dynamics (MD) simulations suggested that both pectin and proanthocyanidin bound to the U-shaped cavity of the zein molecules. Electrostatic and van der Waals forces were predominant in citrus pectin-zein. In contrast, van der Waals forces predominantly drove in proanthocyanidin-zein. This study indicated that citrus pectin could stabilize juice by delaying the onset of protein-polyphenol haze formation, which may provide new strategies for improving the quality, stability, and nutritional profile of fruit juice systems.
柑橘果胶是柑橘中的一种阴离子多糖，它可能会提高柑橘汁的稳定性。本研究通过多光谱和分子动力学（MD）模拟，研究了柑橘果胶对柑橘汁模型体系中蛋白质 - 多酚复合物稳定性的影响及其相互作用机制。动态光散射（DLS）和差示扫描量热法（DSC）表明，柑橘果胶 - 原花青素 - 玉米醇溶蛋白复合物提高了模型柑橘汁的浊度和热稳定性。分子动力学（MD）模拟表明，果胶和原花青素都与玉米醇溶蛋白分子的U形腔结合。静电和范德华力在柑橘果胶 - 玉米醇溶蛋白中占主导地位。相比之下，范德华力在原花青素 - 玉米醇溶蛋白中起主要驱动作用。本研究表明，柑橘果胶可以通过延迟蛋白质 - 多酚浑浊形成的开始来稳定果汁，这可能为改善果汁体系的质量、稳定性和营养成分提供新策略。
