食品科学 ›› 2017, Vol. 38 ›› Issue (13): 34-40.doi: 10.7506/spkx1002-6630-201713006

• 基础研究 • 上一篇    下一篇

铁蛋白-原花青素的相互作用及原花青素稳定性

周中凯,徐晶晶,刘玉茜,杨 瑞   

  1. 1.教育部食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津 300457;2.天津科技大学新农村发展研究院,天津 300457
  • 出版日期:2017-07-15 发布日期:2017-07-11

Interaction between Apoferritin and Proanthocyanidins and Stability of Their Complex

ZHOU Zhongkai, XU Jingjing, LIU Yuqian, YANG Rui   

  1. 1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Institute for New Rural Development, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2017-07-15 Published:2017-07-11

摘要: 原花青素是一种来源广泛的黄酮类生物活性物质,但因其在潮湿、阳光或高温条件下的不稳定性,影响其在食品、医药和保健品行业的应用。以分离纯化的脱铁红小豆铁蛋白(apoferritin,AFt)和葡萄籽原花青素(proanthocyanidins,PCs)为原料,制备铁蛋白-原花青素复合物(AFt-PCs),利用荧光光谱、圆二色谱、透射电子显微镜等方法研究PCs与AFt的相互作用,同时比较复合物中PCs和游离PCs在不同光照和不同温度处理条件下的稳定性。结果发现,PCs与AFt相互作用能够导致AFt内源荧光猝灭,通过模型拟合获得结合比例为PCs与Aft质量比0.07∶1,结合常数K为(2.03±0.08)×104 L/mol。PCs对AFt的二级结构影响并不显著,但透射电子显微镜结果表明,AFt受PCs诱导呈现出一定的聚集态。同时,AFt-PCs复合物中的PCs在光照和热处理条件下的稳定性都比游离PCs有显著提高。该研究为探索食品中多组分相互作用以及提高PCs稳定性提供了一种新的途径。

关键词: 原花青素, 铁蛋白, 稳定性

Abstract: Proanthocyanidins (PCs) are a broad superfamily of bioactive substances, which belong to a class of flavonoids. However, because of their instability against wet, sunlight or high temperature, their application in food, medicine, and health products is restricted. In this paper, purified apoferritin (AFt) and PCs were prepared and used to prepare apoferritinproanthocyanidins complex (AFt-PCs). The interaction of AFt with PCs was studied by using fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and transmission electron microscopy (TEM). Meanwhile, the stability of free PCs and PCs in AFt-PCs under different conditions of light and temperature was compared. It was found that PCs significantly quenched the fluorescence of AFt, and the binding number n of PCs to AFt through the model fitting was 0.07:1 (PCs/AFt, m/m), with an apparent binding constant K of (2.03 ± 0.08) ×104 L/mol. PCs did not change the secondary structure of AFt to a significant extent. TEM results exhibited a certain degree of polymerization of Aft by the induction of PCs. In addition, the stability of PCs in AFt-PCs against light and temperature was higher than that of free PCs. This work provided a method to explore the multicomponent interaction in food and to improve the stability of PCs.

Key words: proanthocyanidins, ferritin, stability

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