泽拉与的pH诱导的相互作用机制:结合特征,形状结构和分子间力量
Hongxia Tan1, Hongyuan Zhou2, Ting Guo2
1College of Food Science, Southwest University, Chongqing 400715, PR China; College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China.
Food chemistry
|February 7, 2024
概括
pH 条件显著影响着 zein 和 zearalenone (ZEN) 之间的相互作用. 酸性条件加强ZEN与结合,而性条件促进ZEN释放,影响风险评估和食品加工.
科学领域:
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
- 生物化学 生化学
背景情况:
- 扎因结合的泽拉伦 (ZEN) 复合物自然存在于玉米中,影响ZEN风险评估.
- 处理条件,特别是pH值,可以改变这些复合物的稳定性.
研究的目的:
- 为了研究ZEN和zein之间的pH诱导相互作用机制.
- 了解pH如何影响ZEN的结合和释放动态.
主要方法:
- 研究了pH依赖的结合常数 (Ka) 和ZEN与zein之间的结合能.
- 在不同的pH条件下分析了疏水相互作用和结的变化.
主要成果:
- 酸性条件 (低pH值) 将结合常数 (Ka) 增加到10.0 × 104 L/mol,结合能量增加到-43.49 kJ/mol,通过疏水和相互作用加强了Zeen-ZEN结合.
- 性条件 (高pH值) 降低了Ka至1.45 × 104 L/mol,并将结合能降低到-148.48 kJ/mol,削弱了相互作用并导致分子伸展,导致ZEN释放.
结论:
- pH 是控制-复合物的稳定性的关键因素.
- 了解这些依赖pH的相互作用对于准确的ZEN风险评估和在食品加工过程中制定有效的控制策略至关重要.
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