Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein

文献类型： 外文期刊

第一作者： Li, Juan

作者： Li, Juan;Zhang, Xin;Chen, Zhengxing;Du, Yan;Li, Juan;Zhang, Xin;Chen, Zhengxing;Du, Yan;Zhou, Wenju;Tu, Zhaoxin;Hao, Jing;Liang, Feng;Yang, Xijuan

作者机构：

关键词： functional properties; decolorized protein; highland barley; proanthocyanidin; structural changes

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 3 期

页码：

收录情况： SCI

摘要： The impacts of interaction between proanthocyanidin (PC) and decolorized highland barley protein (DHBP) at pH 7 and 9 on the functional and conformational changes in DHBP were investigated. It was shown that PC strongly quenched the intrinsic fluorescence of DHBP primarily through static quenching. PC and DHBP were mainly bound by hydrophobic interactions. Additionally, free sulfhydryl groups and surface hydrophobicity obviously decreased in DHBP after combining with PC. The zeta potential of DHBP-PC complexes at pH 7 increased significantly. A change in the structure of DHBP was caused by interactions with PC, resulting in an increase in the number of beta-sheets, a decrease in the number of alpha-helixes, and a spectral shift in the amide II band. Furthermore, the presence of PC enhanced the foaming properties and antioxidant activity of DHBP. Overall, this study suggests that DHBP-PC complexes at pH 7 could be designed as a stable additive, and illustrates the potential applications of DHBP-PC complexes in the food industry.

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