Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

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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：

Zhang, Rui;Ye, Shuxin;Guo, Ying;Wu, Muci;Jiang, Sijia;...

通讯作者：

He, Jingren(jingren.he@whpu.edu.cn)

作者机构：

[Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Guo, Ying; Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Jiang, Sijia; Ye, Shuxin] Yun Hong Grp Co Ltd, Hubei 430206, Peoples R China.

[He, Jingren] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.

通讯机构：

[Jingren He] N

National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Se-lenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China

语种：

英文

关键词：

Anti-ultraviolet;Characterization;Interactions;Protein-bound anthocyanins;Purple sweet potato;Stability

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2023

卷：

400

页码：

134050

DOI：

10.1016/j.foodchem.2022.134050

基金类别：

CRediT authorship contribution statement Rui Zhang: Investigation, Writing – original draft. Shuxin Ye: Formal analysis. Ying Guo: Investigation, Data curation. Muci Wu: Writing – review & editing. Sijia Jiang: Software. Jingren He: Conceptualization, acquisition, Supervision, Writing – review & editing.

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

The protein-bound anthocyanin complexes are naturally existed in food systems by their spontaneous interaction. In this study, the interaction mechanism of homological proteins (p-PSP) and anthocyanins (FAC-PSP) was investigated to explore the binding characteristic of native protein-bound anthocyanins from purple sweet potato (p-BAC-PSP). The structural characterization, stability and anti-ultraviolet property of p-BAC-PSP were also evaluated. Results revealed that hydrophobic interaction is dominant binding force for forming p-BAC-PSP. The bi...

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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

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