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Protective effects of alpha-casein or beta-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

文献类型： 外文期刊

作者： Lang, Yuxi 1 ; Gao, Haiyan 2 ; Tian, Jinlong 1 ; Shu, Chi 1 ; Sun, Renyan 1 ; Li, Bin 1 ; Meng, Xianjun 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Blueberry anthocyanins; Malvidin-3-o-galactoside; Casein; Protective effects; Van der waals forces and hydrogen bonding

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 115 卷

页码：

收录情况： SCI

摘要： The impacts of alpha-casein or beta-casein on the stability and antioxidant ability of blueberry anthocyanins were investigated and they exhibited remarkable outcomes. beta-casein is a little more effective than alpha-casein. To detect the protective mechanism, the binding of alpha-casein or beta-casein with malvidin-3-o-galactoside (M3G), the major monomer in blueberry anthocyanins, was examined by fluorescence and ultraviolet visible absorption spectroscopy. Results showed that the binding of alpha-casein or beta-casein with M3G would lead to static quenching and their binding forces were Van der Waals forces and hydrogen bonding. CD spectroscopy presented structure alterations in alpha-casein and beta-casein after interacting with M3G. Moreover, molecular modeling displayed the conformation of casein-M3G complexes. The findings outlined in the current study showed that alpha-casein or beta-casein could encapsulate M3G through binding with it, which formed the basis for the promoting effects of alpha-casein or beta-casein on the stability and antioxidant ability of blueberry anthocyanins.

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