Food and Fermentation Industries >

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

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

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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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

Cite this article

MENG Yuwei , CHEN Weibo , ZHOU Jun , LI Xiangzhou . Interaction between main phenols and proteins in mulberry leaves and analysis of complex properties[J]. Food and Fermentation Industries, 2023 , 49(14) : 161 -168 . DOI: 10.13995/j.cnki.11-1802/ts.032312

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