虾青素
化学
荧光
荧光光谱法
猝灭(荧光)
光谱学
傅里叶变换红外光谱
六烯酸
疏水效应
吸收光谱法
紫外可见光谱
立体化学
结晶学
脂肪酸
有机化学
多不饱和脂肪酸
生物化学
化学工程
类胡萝卜素
物理
工程类
量子力学
作者
Xing Qiao,Lu Yang,Jiayu Gu,Yunrui Cao,Zhaojie Li,Jie Xu,Changhu Xue
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2020-07-25
卷期号:335: 127633-127633
被引量:33
标识
DOI:10.1016/j.foodchem.2020.127633
摘要
The influence of different fatty acid carbon chains on the kinetic interactions of nanocomplexes between esterified astaxanthin (E-Asta) and β-lactoglobulin (β-Lg) were investigated by multi-spectroscopy and molecular modeling techniques. We synthesized ten different E-Asta bound to β-Lg and formed nanocomplexes (< 300 nm). Fluorescence spectroscopy showed moderate affinities (binding constants Ka = 103–104 M−1). Docosahexaenoic acid astaxanthin monoester (Asta-C22:6) had the strongest binding affinity towards β-Lg (Ka = 3.77 × 104 M−1). The fluorescence quenching of β-Lg upon binding of E-Asta displayed a static mechanism, with binding sites (n) equal to 1. Fourier transform infrared spectroscopy and ultraviolet–visible absorption spectroscopy revealed that E-Asta might enter the β-Lg hydrophobic cavity, leading to unfolding of the peptide chain skeleton. In summary, β-Lg and E-Asta can form stable nanocomplex emulsions to achieve an effective delivery process for E-Asta.
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