Physicochemical stability-increasing effects of anthocyanin via a co-assembly approach with an amphiphilic peptide

文献类型： 外文期刊

第一作者： Yao, Liang

作者： Yao, Liang;Zhang, Lei;Xu, Jiang;Zhang, Liwei;Liu, Lei;Zheng, Tao;Zhang, Lei

作者机构：

关键词： Anthocyanin; Amphiphilic peptide; Co-assembly; Physicochemical stability; Tryptophan amino acid

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 362 卷

页码：

收录情况： SCI

摘要： To enhance the stability of anthocyanin, an amphiphilic peptide C6 with tryptophan amino acid was used to co-assemble with anthocyanin C3G. The characterization, stabilities, and antioxidant activity of peptide-anthocyanin (C6-C3G) nanocomposites (70.82 +/- 12.41 nm) were investigated. To illustrate the interaction between peptide and anthocyanin, circular dichroism spectroscopy and fluorescence quenching method were used. Here, the peptide C6 switches from random coil structure to beta-sheet structure and the fluorescence of tryptophan amino acid in peptide quenched during the intermolecular interaction between them, which was further confirmed a static quenching. The nanocomposites significantly enhance the stabilities of anthocyanin to different alkaline conditions, high temperature of 80 degrees C, long time storage, and various concentration of Cu2+ ion. In addition, it maintained the excellent intrinsic capacity of anthocyanin to scavenge free radicals. The approach of using an amphiphilic peptide to enhance the stabilities of anthocyanin presents a high potential to expand its application.

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