食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 161 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032312

研究报告

桑叶中主要酚类物质与蛋白的相互作用及复合物性能分析

  • 孟雨薇 ,
  • 陈伟波 ,
  • 周军 ,
  • 李湘洲
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  • 1(中南林业科技大学 材料科学与工程学院,湖南 长沙,410004)
    2(南方林业生态应用技术国家工程实验室,湖南 长沙,410004)
硕士研究生(李湘洲教授为通信作者,E-mail:rlxz@163.com)

收稿日期: 2022-05-12

  修回日期: 2022-06-09

  网络出版日期: 2023-08-30

基金资助

广西林产化学与工程重点实验室开放项目(GXFG2007);国家级大学生创新创业训练计划项目(S202010538014)

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Interaction between main phenols and proteins in mulberry leaves and analysis of complex properties

  • MENG Yuwei ,
  • CHEN Weibo ,
  • ZHOU Jun ,
  • LI Xiangzhou
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  • 1(School of Material Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(National Engineering Laboratory for Applied Technology of Forestry & Ecology in South China, Changsha 410004, China)

Received date: 2022-05-12

  Revised date: 2022-06-09

  Online published: 2023-08-30

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摘要

利用紫外-可见光光谱、荧光光谱和傅里叶变换红外光谱法研究桑叶内源酚类物质白藜芦醇和绿原酸与桑叶蛋白之间的相互作用,并研究了形成的复合物的体外消化和抗氧化能力。结果表明,白藜芦醇和绿原酸均对桑叶蛋白有荧光猝灭作用且均为静态猝灭,相互作用的结合常数为104 L/mol左右,结合位点数(n)的值为1左右,作用力主要为范德华力和氢键。桑叶蛋白与2种酚类物质相互作用后形成了新的复合物,导致桑叶蛋白构象发生变化。此外,桑叶蛋白与2种酚类化合物复合后的水解度较桑叶蛋白本身有所降低,复合物不易被胃蛋白酶和胰蛋白酶等消化酶水解;2种复合物清除DPPH自由基和ABTS阳离子自由基的能力均较酚类物质本身有所降低,但较桑叶蛋白有所提高。白藜芦醇与绿原酸均与桑叶蛋白产生不同程度的结合,并影响其体外消化和抗氧化能力。研究结果为桑叶功能产品的开发和应用提供了理论基础。

关键词： 桑叶蛋白; 酚类化合物; 相互作用; 体外消化; 抗氧化能力

本文引用格式

孟雨薇 , 陈伟波 , 周军 , 李湘洲 . 桑叶中主要酚类物质与蛋白的相互作用及复合物性能分析[J]. 食品与发酵工业, 2023 , 49(14) : 161 -168 . DOI: 10.13995/j.cnki.11-1802/ts.032312

Abstract

The interaction of the mulberry leaf protein (MLP) with resveratrol (Res) and chlorogenic acid (Cla) was investigated by ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FT-IR) spectroscopies. The in vitro digestion and antioxidant activities of the complexes were also investigated. Results indicated that resveratrol and chlorogenic acid could quench the fluorescence of mulberry leaf protein, which was static quenching. At three different temperatures, the binding constants (KA) and site numbers (n) were approximately 104 L/mol and 1, respectively. The interaction between resveratrol, chlorogenic acid, and mulberry leaf protein was dominated by the van der Waals force and hydrogen bonds. Resveratrol and chlorogenic acid interacted with mulberry leaf protein to form new complexes and the mulberry leaf protein structure was altered. Furthermore, the hydrolysis rate was reduced after the addition of mulberry leaf protein and polyphenols, and it was difficult to hydrolyze by digestive enzymes such as pepsin and trypsin. The DPPH free radical and ABTS cationic radical scavenging abilities of the two complexes dropped but remained higher than those of the mulberry leaf protein itself. Resveratrol and chlorogenic acid were bound with mulberry leaf protein at varying degrees, affecting its in vitro digestion and antioxidant abilities. These findings provide a theoretical foundation for the development and application of mulberry leaf functional products.

Key words： mulberry leaf protein; phenol compounds; interaction; in vitro digestion; antioxidant ability

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