鲁比斯科
多光谱图像
动力学
化学
结合
生物物理学
生物化学
食品科学
生物
光合作用
计算机科学
数学
数学分析
物理
量子力学
计算机视觉
作者
Ibrahim Khalifa,Zhihua Li,Xiaobo Zhang,Asad Nawaz,Noman Walayat,Salim Manoharadas,Remah Sobhy
标识
DOI:10.1016/j.foodchem.2023.138006
摘要
The co-pigmentation behaviour of RuBisCo proteins (with different concentrations) on peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside (P3C5G, extracted from Rosetta potato's peels) conjugates in isotonic sport drinks (ISD) was examined using multispectral, thermal stability kinetics, and libDock-based molecular docking approaches. The colorant effects of RuBisCo on P3C5G were also studied in spray-dried microencapsulated ISD-models. RuBisCo, especially at a concentration of 10 mg/mL in ISD, showed a co-pigmentation effect on the color of P3C5G, mostly owing to its superior hyperchromicity, pKH-levels, and thermal stability. Results from multispectral approaches also revealed that RuBisCo could noncovalently interact with P3C5G as confirmed by libDock findings, where P3C5G strongly bound with RuBisCo via H-bonding and π–π forces, thereby altering its secondary structure. RuBisCo also preserved color of P3C5G in ISD-powdered models. These detailed results imply that RuBisCo could be utilized in ISD-liquid and powder models that might industrially be applied as potential food colorants in products under different conditions.
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