食品科学 ›› 2021, Vol. 42 ›› Issue (14): 1-8.doi: 10.7506/spkx1002-6630-20200702-033

• 食品化学 •    下一篇

鱼皮明胶和多酚组装行为与相互作用

王舒雅,赵靖昀,代亚磊,高瑾,梁宏闪,李述刚,周彬   

  1. (1.湖北工业大学生物工程与食品学院,发酵工程教育部重点实验室,湖北 武汉 430068;2.华中农业大学食品科学技术学院,湖北 武汉 430070;3.国家外国专家局/教育部“细胞调控与分子药物”学科创新引智基地(“111”基地),湖北 武汉 430068)
  • 发布日期:2021-07-27
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801481)

Assembly Behavior and Interaction between Fish Skin Gelatin and Polyphenols

WANG Shuya, ZHAO Jingyun, DAI Yalei, GAO Jin, LIANG Hongshan, LI Shugang, ZHOU Bin   

  1. (1. Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 3. Cellular Regulation and Molecular Pharmaceutics-overseas Expertise Introduction Center for Discipline Innovation (“111 Center”), Wuhan 430068, China)
  • Published:2021-07-27

摘要: 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3 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的影响。采用荧光光谱和等温滴定量热法探究多酚与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值的变化,体系透光率可实现可逆转变。荧光光谱结果分析发现3 种多酚均可以和GLA形成多酚-GLA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, which 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, and to provide a theoretical guidance for the application of polyphenol-protein complexes in food fields. Three kinds of polyphenols with different numbers of pyrogallol groups including tannic acid (TA), epigallocatechin gallate (EGCG) and gallic acid (GA) were selected for this study. The impact of polyphenol concentration and pH on the assembly behavior of GLA-polyphenol systems was evaluated based on turbidity and particle size. Fluorescence spectroscopy and isothermal titration calorimetry (ITC) were used to explore the interaction mechanism between polyphenols and GLA. The results showed that TA and EGCG could be assembled with GLA at a certain concentration to form polyphenol-GLA nanocomposites, whose transmittance could be reversibly tuned by changing the pH. Fluorescence spectroscopic analysis revealed that the formation of GLA-polyphenol complexes could statically quench the endogenous fluorescence of GLA. Isothermal titration calorimetry showed that the main forces of the interaction between TA and GLA were hydrogen bonds and van der Waals forces, while the interaction between EGCG and GLA was mainly driven by electrostatic interaction.

Key words: fish skin gelatin; polyphenol; interaction; fluorescence spectrum; isothermal titration calorimetry

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