中国食品添加剂Issue(1)：121-127,7.
光谱法研究黑米花色苷与酪蛋白的相互作用
Studies on the interaction between casein and black rice anthocyanin by spectroscopic methodology
摘要
Abstract
In this paper,we have studied the interaction between black rice anthocyanin (BRA) and casein (Cs),using fluorescence,synchronous fluorescence spectroscopy,ultraviolet spectroscopy and the antioxidant capacity under simulated physiological conditions.The results showed that black rice anthocyanin had a strong ability to quench the casein fluorescence in a static mode,forming BRA-BSA compound and the binding constants (Ka) and site numbers (n) are obtained at different temperatures.Based on the thermodynamic parameters,the main interaction force was hydrogen bonding in the interaction between BRA and casein.According to F(o)rster's non-radiative energy transfer theory,the proximity of the acceptor to the donor in BRA-Cs complex was calculated as 3.00nm,which further confirmed the existence of static quenching mechanism.The synchronous fluorescence spectra revealed that the interaction between BRA and Cs influenced the conformation of protein,and the binding site was more close to tryptophan.关键词
黑米花色苷/酪蛋白/荧光光谱/紫外吸收光谱/抗氧化Key words
black rice anthocyanin (BRA)/casein (Cs)/fluorescence spectroscopy/ultraviolet spectroscopy/the antioxidant capacity分类
轻工纺织引用本文复制引用
赵焕焦,吕晓玲,王梦姝,王璐瑶..光谱法研究黑米花色苷与酪蛋白的相互作用[J].中国食品添加剂,2017,(1):121-127,7.基金项目
国家科技支撑计划项目:食用色素制备关键技术研究及产业化,课题编号:2011BAD23B02. （）
