您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between L-methionine and cyanidin-3-O-glycoside

文献类型： 外文期刊

作者： Nie, Ming 1 ; Wang, Lu 1 ; Lu, Shengmin 1 ; Wang, Yangguang 2 ; Zheng, Meiyu 1 ; Fang, Zhongxiang 3 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci,Minist Agr & Rural Affairs,Inst Foo, Zhejiang Key Lab Fruit & Vegetables Postharvest &, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Zhejiang Ocean Univ, Coll Food & Pharm, Zhoushan 316022, Peoples R China

3.Univ Melbourne, Sch Agr & Food, Parkville, Vic 3010, Australia

关键词： Bayberry anthocyanins; Co-pigmentation; L-Methionine; Cyanidin-3-O-glucoside; Molecular docking; Molecular dynamics simulation

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 396 卷

页码：

收录情况： SCI

摘要： The protective effects of three amino acids (L-phenylalanine, L-tryptophan and L-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between L-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by L-methionine. L-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that L-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台