Mechanism of protein binding to blueberry anthocyanins in the presence of 2-Furaldehyde, a sucrose degradation product

文献类型： 外文期刊

第一作者： Xin, Meili

作者： Xin, Meili;Liu, Ziyue;Nie, Yujie;Wang, Yumeng;Tian, Jinlong;Li, Bin;Huang, Wuyang;Yang, Shufang;Yang, Yiyun

作者机构：

关键词： Blueberry anthocyanins; 2-Furaldehyde; Protein; Stability; Molecular dynamics

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： Sucrose, a frequently used additive in anthocyanins (ACNs) products, degrades to 2-Furaldehyde (2-F) during processing and storage. 2-F covalently binds to ACNs, thereby decreasing their stability. To address this critical issue, we screened four common proteins of plant and animal origin as protective agents for ACNs and analyzed their interactions and binding mechanisms with ACNs. Storage experiments were performed to evaluate the stability of the proteins against ACNs in the presence of 2-F. The mechanism of protein protection against unstable complexes of 2-F and ACNs was analyzed using Multiple spectroscopy, H-1 nuclear magnetic resonance (NMR), and molecular dynamics simulations. The results showed that all four proteins significantly reduced the degradation rate of ACNs in the presence of 2-F (p < 0.05), casein showed the best protective effect, and the retention rates increased from (12.49 +/- 0.28)% to (20.51 +/- 0.21)%. Proteins can bind to cyanidin-3-O-glucoside (C3G), the primary anthocyanin monomer of the ACNs, in the presence of 2-F through hydrogen bonding, van der Waals forces, and electrostatic interactions. Finally, according to the molecular dynamics results, casein reduced the instability of the reaction of 2-F with C3G by encapsulating 2-F in its structural cavity. The main forces involved were hydrogen bonding and pi-pi interactions. The findings of this study offer theoretical guidance and technical support for advancing the deep processing industry of sucrose-containing ACNs. This is crucial for maintaining the stability of ACNs during processing.

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