化学
范德瓦尔斯力
氢键
圆二色性
乳状液
荧光光谱法
色谱法
吸光度
疏水效应
荧光
分子
乳铁蛋白
组合化学
有机化学
立体化学
生物化学
物理
量子力学
作者
Yan Mi,Mengxue Diao,Chunhong Zhang,Xue Shen,Xin Zhan,Xi Chu,Can Zhao,Tiehua Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-11-01
卷期号:363: 130239-130239
被引量:10
标识
DOI:10.1016/j.foodchem.2021.130239
摘要
Revealing the interaction mechanism between bovine lactoferrin (LF) and 20(S)-ginsenoside Rg3 (Rg3), thereby introducing Rg3 to LF and even into stable emulsions will contribute significantly to food valorization and food industry. Adding Rg3 to LF caused slight absorbance increment and static fluorescence quench of LF, implying the successful combination. Synchronous fluorescence, three-dimensional fluorescence and circular dichroism spectroscopy indicated the conformation changing of LF after binding with Rg3. Thermodynamic analysis showed that the binding happened spontaneously to form a LF-Rg3 complex with a molar ratio of 1:1, which was mainly driven by hydrogen bonding and van der Waals force. Molecular docking simulation provided extensive information about the optimized binding sites and the involved interactions. Finally, we prepared stable LF-Rg3 oil-in-water emulsion, showing great potential in foods and beverages. This work prepares all-natural functional ingredients, and also diversifies the effective food molecule-based delivery systems for LF and Rg3.
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