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Chlorogenic acid-Myofibrillar protein interactions: Mechanism and impact on pickering emulsion
Zehui Zhang1, Sili Xiao2, Yaowen Hu1
1College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, 510225, China.
Abstract:
This study investigated the interaction mechanism between tilapia myofibrillar protein (MP) and chlorogenic acid (CA), and utilized their complex suspensions to fabricate Pickering emulsions. CA decreased the solubility of MP and enhanced turbidity, with the most significant cross-linking and aggregation observed at a 1:30 (w/w) mass ratio. CA induced a significant reduction in the surface hydrophobicity of MP. UV spectroscopy revealed the exposure of tryptophan and tyrosine residues in MP, indicating structural alterations in the protein. SDS-PAGE confirmed the highest degree of protein aggregation at 1:30 (w/w). Molecular docking results indicated that CA exhibited favorable binding activity with MP. Polar amino acids on the protein receptor formed complexes with CA, and the complexes displayed multiple binding interactions dominated by hydrogen bonding. The results of emulsion droplet size showed that CA reduced the emulsion droplet size to 200-700 nm. At medium-to-low CA concentrations (1:150-1:60 mass ratio), the electrostatic stabilization and hydrogen bonding interactions between the polar groups of CA and the polar amino acids of MP gradually reached an optimal balance, thereby improving emulsifying activity and emulsifying stability. At excessively high CA concentrations, sulfhydryl-quinone interactions trigger protein aggregation, disrupting steric hindrance and resulting in reduced stability.
