Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Guo, Ziqi;Huang, Yuqi;Huang, Jian;Li, Shuyi;Zhu, Zhenzhou;...

通讯作者：

Li, Shuyi(lishuyisz@sina.com)

作者机构：

[Cheng, Shuiyuan; Huang, Jian; Li, Shuyi; Guo, Ziqi; Zhu, Zhenzhou] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Huang, Jian; Huang, Yuqi; Guo, Ziqi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Li, Shuyi; Zhu, Zhenzhou] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Cheng, Shuiyuan; Li, Shuyi; Zhu, Zhenzhou] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.

[Deng, Qianchun] Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Key Lab Oilseeds Proc, Wuhan 430062, Peoples R China.

通讯机构：

[Li, S.] S

School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China

语种：

英文

关键词：

Gliadin;Grape skin anthocyanin extracts;Interaction;Molecular docking;Spectroscopy

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2022

卷：

385

页码：

132702

DOI：

10.1016/j.foodchem.2022.132702

基金类别：

This work was supported by Outstanding Young and Middle-aged Science and Technology innovation Team in Hubei Province (T2020012) and Key Research and Development Programme of Hubei Province (2020BBA043).

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

In order to broaden the application of grape skin anthocyanin extract (GSAE) in flour products, the interaction of gliadin (Gli) and GSAE were investigated. Seven anthocyanin components from GSAE were identified by HPLC-MS2, which could form complexes with Gli having different binding rates based on UV, FTIR and HPLC analysis. The fluorescence quenching experiment showed that GSAE was capable of efficiently quenching the intrinsic fluorescence of Gli through hydrophobic interactions, and the binding parameters were near to one unit at the given...

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Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

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