Study on the Interaction Mechanism Between Linoleic Acid, Myristic Acid and Rice Protein by Spectroscopy

Area of Science:

• Food Science
• Biochemistry
• Molecular Interactions

Background:

• Myristic acid (MA) and linoleic acid (LA) are common food additives with pharmacological effects.
• The molecular mechanisms of MA and LA interactions with rice protein (RP) are not well understood.

Purpose of the Study:

• To comprehensively characterize the molecular interactions between MA, LA, and RP.
• To determine fluorescence quenching pathways, binding affinities, and forces governing complex formation.

Main Methods:

• UV absorption spectroscopy
• Fluorescence emission spectroscopy (including synchronous and 3D fluorescence)
• Molecular docking simulations

Main Results:

• Both MA and LA induce static quenching of RP fluorescence, primarily via electrostatic forces.
• MA negligibly affects tyrosine fluorescence but reduces tryptophan fluorescence; LA reduces both tyrosine and tryptophan fluorescence.
• Molecular docking shows LA has a higher binding affinity to RP than MA.

Conclusions:

• This study elucidates the interaction mechanisms between RP and MA/LA.
• Findings provide a theoretical basis for developing RP-based products.