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Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability

文献类型： 外文期刊

作者： Li, Shuangjian 1 ; Wang, Xiang 2 ; Zhang, Xiaoqian 1 ; Zhang, Hui 1 ; Li, Siyuan 1 ; Zhou, Jianzhong 1 ; Fan, Linlin 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

2.Inst Chem Ind Forest Prod, Key Lab Biomass Energy & Mat, CAF, Nanjing 210042, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

关键词： Nanoparticles; Anthocyanin; Molecular docking; Hydrophilic substance

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 166 卷

页码：

收录情况： SCI

摘要： Zein-anthocyanin nanoparticles (ZACNPs) at different pH values were successfully developed to stabilize anthocyanins based on the self-assembly properties of zein. The structural characterization by the Fourier infrared spectroscopy, fluorescence spectroscopy, differential scanning calorimetry and molecular docking analysis showed that the interactions between anthocyanins and zein were driven by the hydrogen bonds formed between the hydroxyl and carbonyl oxygen groups on anthocyanin glycoside groups and the amino acid residues (glutamine and serine), as well as the hydrophobic interactions from the A or B ring of anthocyanins and the amino acid residues of zein. The binding energy of zein to two anthocyanin monomers cyanidin 3-O-glucoside and delphinidin 3-O-glucoside was 8.2 and 7.4 kcal/mol. Further property examinations of ZACNPs showed that the thermal stability of anthocyanins at a ratio of zein:ACN = 1:0.3 was improved by 56.64 % (90 degrees C, 2 h), and the storage stability increased by up to 31.11 % at pH 2. In addition, the antioxidant activity of ZACNPs (zein: ACN = 1:0.3) was significantly enhanced, and the DPPH, ABTS radical scavenging activities, FRAP and ORAC value reached 87.73 %, 87.89 %, 435.5 mu g/mL, 90.58 mu mol/mL at pH 4, respectively. These results suggested that combining zein to anthocyanins is a feasible method to stabilize anthocyanins.

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