Interactions and structural properties of zein/ferulic acid: The effect of calcium chloride

文献类型： 外文期刊

第一作者： Wang, Qiming

作者： Wang, Qiming;Tang, Yuwan;Yang, Yaxuan;Lei, Lin;Lei, Xiaojuan;Zhao, Jichun;Zhang, Yuhao;Ming, Jian;Li, Lin;Wang, Qiang

作者机构：

关键词： Zein; Ferulic acid; Calcium chloride; Multiple spectroscopic; Molecular dynamics simulation; Structural properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： Zein is potential in encapsulating and delivering polyphenols in food industry. Our study investigated the interaction mechanisms and structural changes of the interaction between ferulic acid (FA) and zein under different CaCl2 concentrations. Addition of CaCl2 resulted in amino acids micro-environment and structural changes of zein and zein/FA complex, which was dependent on different CaCl2 concentrations. At 0.5 mol/L CaCl2 concentration, zein/FA exhibited spherical particles with rough surfaces. Fourier transform infrared analysis showed the decrease of alpha-helix and beta-sheets contents accompanied by the increase of beta-turns and unordered coil contents. Molecular dynamics simulation demonstrated FA interacted with zein mainly through hydrogen bonds and hydrophobic force. These observations might contribute to the decreased surface hydrophobicity and digestibility of zein. Results provided a better understanding of the interaction between zein and other molecules, which might be helpful for the development of zein particles as functional materials to encapsulate and deliver bioactive compounds.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序