超高压调控花色苷与蛋白质相互作用机制研究

食品中的花色苷等天然色素是重要的具有抗氧化功能的呈色物质，但是色素易降解，造成食品品质劣变。花色苷与食品组分（蛋白质、多酚等）可以通过非共价键结合，而超高压作用于非共价键，会影响花色苷与食品组分的互作。由于超高压处理可能会加快花色苷聚合及蛋白质空间结构和构象变化，超高压可能对花色苷与蛋白质的相互作用起调控作用。研究发现，超高压可增加α-乳白蛋白与天竺葵-3-葡萄糖苷之间的结合位点和改变其反应速率常数，且这种改变受超高压调控。基于该发现，项目进一步从超高压对花色苷、蛋白质及两者复合物结构的影响，超高压对花色苷与蛋白质相互作用的影响（非共价键、空间结构、结合位点、构象分布），以及复合物稳定性三个方面进行研究，阐明超高压对花色苷与蛋白质相互作用的影响，揭示其调控花色苷与蛋白质相互作用的机制，为花色苷稳定化提供理论依据，具有重要的科学意义；该研究开辟了花色苷稳定化新途径，前景广阔。

Natural pigments in food such as anthocyanins are important colorants with antioxidant capacity, but they are easily degraded, resulting in quality deterioration. Anthocyanins bind to food components (proteins, polyphenols, etc.) through non-covalent bonds, and high pressure processing (HPP) affects the non-covalent bonds of anthocyanin and food components. Since HPP accelerates anthocyanin co-pigmentation reaction and changes protein structure and conformation distribution, this processing may affect the interaction between anthocyanin and protein. It was found that HPP could regulate the accessible fraction of α-lactalbumin, and quenching reaction rate constants. Based on the former results, this study aims to explore the effects of HPP on the anthocyanin, protein and the complex structures, the anthocyanin-protein interactions, and the stability of anthocyanin-protein complexes. We aim to elucidate the mechanism of the anthocyanin-protein interactions regulated by HPP by investigating the effect of HPP on the anthocyanin-protein interactions. This study will open up a new pathway for the stabilization of anthocyanins and provide its theoretical foundation, which is of great scientific significance.