鱼皮明胶和多酚组装行为与相互作用

摘要/Abstract

摘要： 本文系统研究不同结构多酚与鱼皮明胶（Fish skin gelatin, GLA）间的相互作用及组装行为，期望对水产品加工、副产品的利用和新型食品配料的开发提供科学依据，同时为多酚-蛋白质复合物在食品领域的应用提供理论指导。选取单宁酸（Tannic acid，TA）、表没食子儿茶素没食子酸酯（Epigallocatechin gallate，EGCG）、没食子酸（Gallic acid，GA）三种含有不同数量邻三元酚结构的多酚为研究对象，以体系浊度和复合物粒径为考察指标，探讨多酚添加量、pH值对GLA和多酚体系的组装行为。采用荧光光谱和等温滴定量热法（ITC）探究多酚与GLA之间的相互作用机制。结果显示：TA、EGCG在一定浓度下均可与GLA发生组装形成多酚/GLA纳米复合物，且随着pH的变化，体系透光率可实现可逆转变。荧光光谱结果分析发现三种多酚均可以和GLA形成GLA/多酚复合物导致GLA内源荧光的猝灭，猝灭机制为静态猝灭。等温滴定量热法表明TA和GLA结合的主要作用力为氢键和范德华力，而EGCG和GLA间的相互作用的主要为静电相互作用。

关键词: 鱼皮明胶, 多酚, 相互作用, 荧光光谱, 等温滴定量热法

Abstract: In this current work, the interaction and assemble behavior between polyphenols with different structures and fish skin gelatin (GLA) were evaluated. It is expected to provide a scientific basis for the processing of aquatic products, the utilization of by-products and the exploration of novel food ingredients, as well as provide theoretical guidance for the application of polyphenol-protein complexes in food field. Three kinds of polyphenols with different amounts of pyrogallol groups including tannic acid (TA), epigallocatechin gallate (EGCG) and gallic acid (GA), were selected as the research objects. Taking the turbidity of the system and the particle size of the compound as the inspection indicators, the assembly behavior of the GLA and polyphenol system was discussed tuned by the amount of polyphenol added and pH value. Fluorescence spectroscopy and isothermal titration calorimetry (ITC) were used to explore the interaction mechanism between polyphenols and GLA. The results showed that TA, EGCG and GLA can be assembled at a certain concentration to form polyphenol/GLA nanocomposites, and the compound can achieve reversible sedimentation with the change of pH value. Fluorescence spectroscopy analysis revealed that three polyphenols can form GLA/polyphenol complexes with GLA, which lead to the static quenching of GLA’s endogenous fluorescence. Isothermal titration calorimetry showed that the main force of the combination of TA and GLA is hydrogen bonding and van der Waals force, and the interaction between EGCG and GLA is mainly electrostatic interaction.

Key words: Fish skin gelatin, polyphenol, interaction, fluorescence spectrum, Isothermal titration calorimetry

中图分类号:

TS254.9

王舒雅赵靖昀高瑾梁宏闪李述刚周彬. 鱼皮明胶和多酚组装行为与相互作用[J]. , 0, (): 0-0.

Shuya Wang Jingyun Zhao Jin Gao Bin ZHOU. Assembly Behavior and Interaction of Fish Skin Gelatin and Polyphenols[J]. , 0, (): 0-0.

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