食品科学2017，Vol.38Issue(13)：34-40,7.DOI:10.7506/spkx1002-6630-201713006
铁蛋白-原花青素的相互作用及原花青素稳定性
Interaction between Apoferritin and Proanthocyanidins and Stability of Their Complex
摘要
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 apoferritin-proanthocyanidins 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.关键词
原花青素/铁蛋白/稳定性Key words
proanthocyanidins/ferritin/stability分类
轻工纺织引用本文复制引用
周中凯,徐晶晶,刘玉茜,杨瑞..铁蛋白-原花青素的相互作用及原花青素稳定性[J].食品科学,2017,38(13):34-40,7.基金项目
天津市自然科学基金青年项目(16JCQNJC14500) （16JCQNJC14500）
国家自然科学基金青年科学基金项目(31501489) （31501489）
国家自然科学基金面上项目(31471701) （31471701）
