Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking

Abstract This study aimed to investigate the three different methods for the fabrication of quercetin (1%–3% w/w of protein) incorporated soy protein isolate (SPI) films and their effect on material properties. The quercetin incorporated SPI films prepared by these methods were characterized by Fourier transform infrared (FTIR) spectroscopy, UV–Vis spectrophotometer, tensile properties, and water uptake and leaching properties. The cross‐linking pattern was revealed by the FTIR spectrum that showed formation of an ester group because of interaction between the quercetin hydroxyl group and the carboxyl side chain of SPI amino acids. The tensile strength of SPI films were enhanced with the addition of quercetin as it increased to a maximum of 6.17 MPa while neat SPI film had tensile strength 4.13 MPa. The prepared films exhibit significant antibacterial activity against Listeria monocytogenes and Escherichia coli. The In‐silico docking analysis demonstrates that covalent and non‐covalent forces play crucial roles in binding interaction. It shows the formation of four hydrogen bonds, two salt bridges along with one pi‐alkyl interaction. The simulation studies reflect the crucial amino acid residues involved in SPI‐quercetin binding. The effect of quercetin binding with SPI on its stability and compactness is revealed by Root mean square deviation (RMSD) and radius of gyration studies.