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大米白蛋白和甜叶聚醇之间的结合相互作用:多光谱和模拟分子对接分析分析

Junren Wen¹, Yong Sui², Jianbin Shi²

¹Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

International journal of biological macromolecules

|May 18, 2025

概括

甜叶多 (SPLPs) 通过结合来增强 albumin (RBA) 的功能. 这种复杂化改善了乳化特性和热稳定性,表明作为功能性食品成分的潜力.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
分子营养分子营养学

背景情况:

多因其抗氧化和促进健康的特性而闻名.
像大米白蛋白 (RBA) 这样的蛋白质是有价值的营养成分.
了解植物提取物和蛋白质之间的相互作用对于开发功能性食品至关重要.

研究的目的:

研究甜叶多 (SPLPs) 和RBA之间形成的复合物的分子机制和功能性质变化.
为了确定SPLP-RBA相互作用的结合力和形状影响.
评估这种复合物对乳化活性,稳定性和热性质的影响.

主要方法:

多光谱分析 (光火) 用于研究结合相互作用.
将数据与双对数方程相匹配,以识别结合力.
评估RBA的形状结构,微环境和表面疏水性方面的变化.
评估SPLP-RBA复合物的乳化活性和稳定性.
分析特定化合物的热稳定性和紫外线耐受性.
分子对接和分子动力学模拟以确定结合点和亲和关系.

主要成果:

SPLPs静态灭了RBA的内在光,表明结是主要的相互作用力.
复杂化显著改变了RBA的结构,微环境和表面水性.
乳化活性和RBA的稳定性分别提高了45.71%和392.30%,加上SPLP.
3,5-非替代咖啡酸 (3,5-diCQA) 的热稳定性增加了176.29%,UV耐受性得到改善.
分子模拟确定了RBA子单元 (A0A191ANP5,B8AHL6,P52428) 和3,5-diCQA之间强烈的亲和力,这是SPLP的主要多.

结论:

键是驱动SPLP-RBA复合体形成的关键相互作用.
复杂化显著改善了RBA的功能性质,包括乳化和稳定性.
3,5-diCQA的增强稳定性表明该复合体内具有保护作用.
这些发现为在功能性食品应用中使用SPLP-RBA复合体提供了理论基础.

关键词:

非共价相互作用非共价相互作用大米白蛋白是指大米中的白蛋白.甜叶子多醇多醇

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