共价键
自愈水凝胶
化学
没食子酸表没食子酸酯
氢键
交叉连接
赖氨酸
对接(动物)
没食子酸
生物物理学
疏水效应
高分子化学
分子
生物化学
有机化学
多酚
抗氧化剂
氨基酸
核化学
聚合物
生物
医学
护理部
作者
Xiaoyue Yu,Jinling Li,Mingtao Yang,Cheng Chen,Sadia Munir,Juan You,Tao Yin,Ru Liu,Shanbai Xiong,Yang Hu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2021-05-12
卷期号:360: 130068-130068
被引量:40
标识
DOI:10.1016/j.foodchem.2021.130068
摘要
Collagen Type I derived from fish is mainly limited by its poor physicochemical properties for further applications. In this study, we developed epigallocatechin gallate (EGCG) cross-linked collagen hydrogels (EC hydrogels) to realize physicochemical improvements, basing on the interaction mechanism between collagen and EGCG. The integrity of collagen framework with slight secondary structure change in the presence of EGCG was confirmed. The stronger stability of collagen fibrils was proved by slower swelling ratio, declined enzymatic degradation, improved thermal analysis and mechanical test due to EGCG modification. To illustrate the potential mechanism between collagen and EGCG, molecular docking was used to identify both covalent (CN bond, between lysine of collagen and C2-ring B of EGCG) and non-covalent bonds (hydrogen bond and hydrophobic interaction) within in EC hydrogel. Taken together, this work would offer some insights into the further study about the interaction between EGCG and collagen.
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