Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040159

Interaction of cyanidin-3-O-glucoside with bovine serum albumin and its effect on protein properties

  • ZHANG Huimin ,
  • LIU Guochen ,
  • REN Lining ,
  • NING Ning ,
  • JU Mengmeng ,
  • SUN Aidong
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  • (School of Biological Science and Technology, Beijing Forestry University, Beijing 100091, China)

Received date: 2024-06-11

  Revised date: 2024-08-12

  Online published: 2025-06-19

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Abstract

Proteins and polyphenols can interact in reversible or irreversible ways, thus affect the sensory, texture and nutritional properties of foods.To investigate the types of non-covalent interactions between anthocyanins (centaurin-3-O-glucoside (C3G)) and bovine serum albumin (BSA) and their effects on BSA protein properties, multispectral techniques and molecular docking methods were used.The effects of C3G on the properties of BSA protein were also studied.First, Fourier infrared spectroscopy showed that the amide I and A bands were redshifted and their peak intensities weakened after C3G combined with BSA.The results of circular dichroism spectrum showed that the structure of BSA protein became loose and the secondary structure of BSA was changed in the presence of C3G.The α-helix content decreased from 31.8% to 31.1%, and the β-fold content increased from 18.1% to 18.5%.Next, the fluorescence spectra confirmed that the quenching of BSA by C3G is a static quenching caused by the formation of ground state complex.Thermodynamic and molecular docking results showed that the force between BSA and C3G is mainly contributed by electrostatic attraction and hydrogen bond, and C3G entered the BSA cavity structure.Finally, the study on the physical properties of BSA showed that the addition of C3G could expand the BSA domain and increase the particle size from 244.75 nm to 644.70 nm.Interestingly, C3G significantly enhanced the solubility, water holding capacity and oil holding capacity of BSA, as well as improved foam properties and emulsification properties.This study provides an important experimental and theoretical basis for understanding the effects of C3G on the conformation and protein properties of BSA, and provides a theoretical basis and reference for the application of protein-anthocyanin complexes.

Key words： cyanidin-3-O-glucoside; bovine albumin; non-covalent bond; water holding capacity; oil holding capacity; emulsification; foamability

Cite this article

ZHANG Huimin , LIU Guochen , REN Lining , NING Ning , JU Mengmeng , SUN Aidong . Interaction of cyanidin-3-O-glucoside with bovine serum albumin and its effect on protein properties[J]. Food and Fermentation Industries, 2025 , 51(11) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.040159

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