| 单宁酸与大豆分离蛋白相互作用研究 |
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| 引用本文： | 由耀辉,熊林颖,陈 虹,彭 洋,王 丹,欧 洁,孙绪兵.单宁酸与大豆分离蛋白相互作用研究[J].中国油脂,2019,44(10):55-59. |
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| 作者姓名： | 由耀辉 熊林颖 陈 虹 彭 洋 王 丹 欧 洁 孙绪兵 |
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| 作者单位： | 1.内江师范学院 化学化工学院，四川 内江641000; 2.内江师范学院 果蔬类
废弃物资源化四川省高等学校重点实验室，四川 内江641000) |
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| 基金项目： | 国家自然科学基金（21506103）;大学生创新创业项目（X2017028） |
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| 摘 要： | 利用荧光光谱、紫外光谱和圆二色谱,从分子水平研究单宁酸与大豆分离蛋白的相互作用。结果表明:单宁酸对大豆分离蛋白有较强的荧光猝灭作用,当单宁酸浓度小于6×10~(-6)mol/L(相对于大豆分离蛋白质量分数5. 1%)时,猝灭类型为静态猝灭,当单宁酸浓度大于6×10~(-6)mol/L时,同时存在静态猝灭和动态猝灭;单宁酸通过疏水作用与大豆分离蛋白结合,导致大豆分离蛋白的色氨酸和酪氨酸残基微环境亲水性增强,但对大豆分离蛋白的二级结构没有显著影响。
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| 关 键 词： | 大豆分离蛋白 单宁酸 相互作用 荧光猝灭 |
Interaction between tannic acid and soy protein isolate |
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| .College of Chemistry and Chemical Engineering,Neijiang Normal University,Neijiang,Sichuan,China;
.Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher
Learning Institutes,Neijiang Normal University,Neijiang,Sichuan,China.Interaction between tannic acid and soy protein isolate[J].China Oils and Fats,2019,44(10):55-59. |
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| Authors: | College of Chemistry and Chemical Engineering Neijiang Normal University Neijiang Sichuan China;
Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher
Learning Institutes Neijiang Normal University Neijiang Sichuan China |
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| Abstract: | The interaction between tannic acid and soy protein isolate was examined at a molecular level by the means of fluorescence, ultraviolet-visible and circular dichroism spectra. The results suggested that tannic acid had a strong ability to quench the intrinsic fluorescence of soy protein isolate. When the concentration of tannic acid was below 6×10-6 mol/L (mass fraction 5.1% based on soy protein isolate), the quenching mechanism was mainly a static quenching. In contrast, when the concentration of tannic acid was above 6×10-6 mol/L, the quenching mechanism included both static and dynamic quenching. Hydrophobic force played a major role in the binding of tannic acid and soy protein isolate, and led the microenvironment of tryptophan and tyrosine residues of soy protein isolate more hydrophilic, but had no significant effect on the secondary structures of soy protein isolate. |
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| Keywords: | soy protein isolate tannic acid interaction fluorescence quenching |
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