کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586545 1492047 2018 36 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
ترجمه فارسی عنوان
تغییرات کارکردی و سازگاری پروتئین سویا همراه با آنتوسیانین ها: تمرکز بر روی متقابل کووالانتی و غیر کووالانتی
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The present study was aimed to evaluate the interaction between anthocyanins from black rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the impact of these interactions on the functional and conformational changes of soybean protein. The conformational changes of the protein structure with different concentrations of anthocyanins (0.05, 0.1%, and 0.2%) were analyzed using three-dimensional fluorescence and Fourier transform infrared spectroscopy. The anthocyanins were more likely to form covalent interactions with SPI instead of non-covalent interactions. The addition of anthocyanins changed the secondary structure of SPI with a decrease in β-sheets and an increase in β-turns and random coils. The emulsifying and foaming properties of SPI were improved after complexation with anthocyanins. This study might be useful for elucidating the mechanisms behind the binding of anthocyanins with SPI and the possible uses of SPI-anthocyanin complexes in food formulations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 871-878
نویسندگان
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