Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes
Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes
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热处理对β-酪蛋白和绿原酸复合物分子水平相互作用和抗氧化活性的影响
DOI：
10.1016/j.foodhyd.2021.107177
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发表时间：
2022
影响因子：
10.7
通讯作者：
He Zhiyong
中科院分区：
文献类型：
--
作者：
Yin Zhucheng;Qie Xuejiao;Zeng Maomao;Wang Zhaojun;Qin Fang;Chen Jie;Li Weiwei;He Zhiyong
研究了β-酪蛋白（β-CN）与绿原酸（CA）在25、65、100和121 °C处理后的相互作用及其对复合物抗氧化能力的影响。荧光光谱表明CA与β-CN的结合主要是通过疏水作用，而121 °C热处理则减弱了CA与β-CN的结合能力。圆二色谱表明，CA和热处理对β-CN的二级结构没有影响。傅里叶变换红外光谱表明，除过量的CA外，CA对β-CN的酰胺II振动波数没有明显影响。基质辅助激光解吸电离串联飞行时间质谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果表明，热处理后β-CN与CA之间没有形成共价键。抗氧化能力的评估表明，β-CN和CA在FRAP中观察到协同效应，在ABTS中观察到拮抗效应。在65 °C热处理30 min后，β-CN-CA复合物表现出较强的抗氧化能力。这些结果支持CA在功能性乳制品饮料中的使用，并通过调节加工条件来保持其抗氧化能力。
The interaction between β-casein (β-CN) and chlorogenic acid (CA) following treatments at 25, 65, 100, and 121 °C and their effects on the antioxidant capacity of resultant complexes were investigated. Fluorescence spectroscopy indicated that CA bound to β-CN mainlyviahydrophobic interactions, and thermal treatment at 121 °C weakened the binding affinity. Circular dichroism showed that CA and thermal treatment did not affect the secondary structure of β-CN. Fourier transform infrared spectroscopy indicated that, except for excessive CA, CA did not cause a significant change in the vibrational wavenumber of the amide II of β-CN. According to the results of matrix-assisted laser desorption and ionization tandem time-of-flight mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, no covalent bond was observed in the complexes formed between β-CN and CA after thermal treatments. Assessments of antioxidant capacity indicated a synergistic effect observed between β-CN and CA in FRAP and an antagonistic effect in ABTS. After 30 min of thermal treatment at 65 °C, β–CN–CA complexes exhibited rather strong antioxidant capacity. These results support the use of CA in functional dairy beverages and maintaining their antioxidant capacity by modulating processing conditions.
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