多酚对明胶与小麦直链淀粉相互作用影响的研究  

Effects of polyphenols on the interaction between gelatin and wheat amylose

作　　者：王雪冰 王岸娜[1] 吴立根[1] WANG Xuebing;WANG Anna;WU Ligen(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国食品添加剂》2023年第4期1-13,共13页China Food Additives

基　　金：国家自然科学基金(31201294);河南省基础与前沿技术研究计划(152300410077);河南工业大学省属高校基本科研业务费专项资金(2014YWJC05);河南工业大学高层次人才科研启动基金项目(2021BS057)。

摘　　要：多酚类物质具有较好的生物功能活性,对明胶与小麦直链淀粉相互作用机制有一定的影响,本文采用光谱法研究明胶与淀粉相互作用以及四种多酚对其相互作用的影响。结果表明:在298~310 K范围内,淀粉能使明胶的内源荧光发生静态猝灭,明胶与淀粉之间的作用力主要是疏水作用力,加入多酚后既有疏水作用力,又有范德华力和氢键。多酚的介入进一步加强了淀粉对明胶的荧光猝灭作用,同时与明胶和淀粉之间的相互作用形成竞争,降低二者的结合稳定性。淀粉与明胶的结合影响明胶的重排和构象的变化,从而引起酪氨酸残基/色氨酸残基的变化,且结合位点更接近酪氨酸残基。Polyphenols have good biological function and activity,and have a certain impact on the interaction mechanism between gelatin and wheat amylose.The interaction between gelatin and starch and the influence of four polyphenols on their interaction were studied by spectral method.The results showed that starch could quench the intrinsic fluorescence of gelatin statically in the range of 298~310 K.The interaction between gelatin and starch was mainly hydrophobic interaction.When polyphenols were added,there were hydrophobic interaction,van der Waals forces and hydrogen bond.The intervention of polyphenols further enhanced the fluorescence quenching effect of starch on gelatin,and competed with the interaction between gelatin and starch to reduce the binding stability.The binding of starch and gelatin affected the rearrangement and conformation change of gelatin,thus caused the change of tyrosine residue/tryptophan residue,and the binding site was closer to tyrosine residue.

关 键 词：明胶 淀粉 多酚 相互作用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS202.1[轻工技术与工程—食品科学与工程]