Functional properties and structural changes of rice proteins with anthocyanins complexation
Functional properties and structural changes of rice proteins with anthocyanins complexation
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DOI：
10.1016/j.foodchem.2020.127336
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发表时间：
2020-11-30
期刊：
影响因子：
8.8
通讯作者：
Zhu, Ziying
中科院分区：
文献类型：
--
作者：
Li, Ting;Wang, Li;Zhu, Ziying
研究了花色苷与大米蛋白复合后的功能特性和结构变化。此外，分数（即，白蛋白、球蛋白、醇溶谷蛋白和谷蛋白）。与ACN的相互作用改变了RP的结构，导致β-折叠的增加和酰胺II带的光谱位移。荧光光谱分析表明，疏水键和氢键是RP-ACN复合物形成的主要作用力。有趣的是，发现RP-ACN颗粒在pH 3下表现出最佳的功能特性，这可能是由于相互作用后的特定构象变化。此外，RP与ACN的结合增强了RP的抗氧化能力。总的来说，这项研究表明，在pH 3下的RP-ACN颗粒可以被设计成形成和稳定介观结构，如泡沫和乳液，这可以带来健康益处。
This study investigated the functional properties and structural changes associated with the complexation of rice protein (RP) with anthocyanins (ACN). Furthermore, fractions (i.e., albumin, globulin, prolamin and glutelin) isolated from RP complexed with anthocyanins were examined. The interactions with ACN altered the structure of RP, leading to an increase in the beta-sheet and spectral shift of the amide II band. Additionally, fluorescence spectroscopy suggested that the hydrophobic and hydrogen bonds were the dominant forces in the formation of RP-ACN complexes. It was interesting to find that the RP-ACN particles exhibited the best functional properties at pH 3, likely due to the specific conformational changes upon interaction. In addition, the combination of RP and ACN increased the antioxidant ability of RP. Overall, this research suggested that RP-ACN particles at pH 3 can be designed to form and stabilize mesostructures such as foams and emulsion, which can lead to health benefits.