Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein
文献类型： 外文期刊
作者： Li, Juan 1 ; Zhang, Xin 1 ; Zhou, Wenju 3 ; Tu, Zhaoxin 3 ; Yang, Xijuan 4 ; Hao, Jing 3 ; Liang, Feng 3 ; Chen, Zhengxing 1 ; Du, Yan 1 ;
作者机构： 1.Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Jiangsu Prov Engn Res Ctr Bioact Prod Proc, Wuxi 214122, Peoples R China
3.Qinghai Tianyoude Technol Investment Management Gr, Qinghai Engn Technol Res Inst Comprehens Utilizat, Xining 810016, Peoples R China
4.Qinghai Acad Agr & Forestry Sci, Qinghai Tibetan Plateau Key Lab Agr Prod Proc, Xining 810016, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
Comparative Analysis of Rhizosphere and Endosphere Fungal Communities in Healthy and Diseased Faba Bean Plants
作者：Li, Juan;Hou, Lu;Zhang, Gui;Cheng, Liang;Liu, Yujiao;Li, Juan;Hou, Lu;Zhang, Gui;Cheng, Liang;Liu, Yujiao;Li, Juan;Hou, Lu;Zhang, Gui;Cheng, Liang;Liu, Yujiao;Li, Juan;Hou, Lu;Zhang, Gui;Cheng, Liang;Liu, Yujiao
关键词：faba bean; fungal community; healthy and diseased; rhizosphere and endosphere; diversity; Illumina MiSeq
-
Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
作者：Lin, Ran;Lian, Xijun;Lin, Ran;Nie, Mengzi;Li, Jiaxin;Wang, Aixia;Gong, Xue;Wang, Fengzhong;Wang, Lili;Liu, Liya;Tong, Li-Tao;Dang, Bin;Yang, Xijuan
关键词：highland barley starch; pasting properties; short-term retrogradation; protein-starch interaction
-
Creating a zero amylose barley with high soluble sugar content by genome editing
作者：Li, Yun;Jiang, Yanyan;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Li, Yun;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Jiang, Yanyan;Dang, Bin;Yang, Xijuan;Li, Genying
关键词：Barley; Starch; Waxy; Amylose-free; CRISPR/Cas9 genome editing
-
The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch
作者：Nie, Mengzi;Li, Jiaxin;Lin, Ran;Gong, Xue;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Dang, Bin;Zhang, Wengang;Yang, Xijuan
关键词：Highland barely starch; C18 fatty acids; Starch -lipid complex; Complex formation; Starch digestibility; Retrogradation
-
Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion
作者：Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Yang, Xijuan;Zhang, Jie;Dang, Bin;Liu, Yu;Wu, Jing
关键词：Antioxidant activity; broad bean natto; in vitro digestion; phenolic content; UHPLC-MS/MS
-
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
作者：Li, Yan;Wang, Aixia;Nie, Mengzi;Chen, Zhiying;Lin, Ran;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Dang, Bin;Yang, Xijuan
关键词：Highland barley vinegar; Microbial community; Volatile compounds; Organic acids; Correlation analysis
-
Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour
作者：Chen, Zhiying;Nie, Mengzi;Xi, Huihan;He, Yue;Wang, Aixia;Liu, Liya;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Yang, Xijuan;Dang, Bin
关键词：Whole highland barley flour; Continuous instant pressure drop; Rheological properties; Volatile flavor compounds
