Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking
文献类型： 外文期刊
作者： Xie, Jizhou 1 ; Luo, Liyong 1 ; Yu, Xia 4 ; Zhong, Shuping 1 ; Yue, Rongbosen 1 ; Zhang, Ying 5 ; Luo, Wei 1 ; Zeng, Liang 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Integrat Sci Ctr Germplasm Creat Western China CHO, Chongqing 400715, Peoples R China
2.Southwest Univ, Chongqing Key Lab Special Food Sichuan & Chongqing, Chongqing 400715, Peoples R China
3.Southwest Univ, Tea Res Inst, Chongqing 400715, Peoples R China
4.City Adm Off, Chongqing 408300, Peoples R China
5.Chongqing Acad Agr Sci, Chongqing 401329, Peoples R China
关键词： Theaflavin; Proteins; Molecular interactions; Spectrometry measurements; TOPSIS
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 204 卷
页码：
收录情况： SCI
摘要： In black tea beverage, the interaction between theaflavins (TFs) and proteins may lead to the precipitates' formation, affecting its clarity and shelf life. This study investigated interactions between TF and five exogenous proteins (fl-lactoglobulin (fl-Lg), zein, soy protein isolate, gelatin and collagen) by spectrometry measurements. The technique for order preference by similarity to an ideal solution (TOPSIS) was applied to select the optimal protein and TF concentration to prepare a high-TF tea beverage with high clarity. The results showed TF interact with forementioned proteins via static quenching process and the optimal combination was fl-Lg:200 mg/L and TF:200 mg/L. Noticeably, the selected TF concentration (200 mg/L) was 1.5 times higher than that of commercial tea beverage (80 mg/L). To obtain further insight of fl-Lg-TF complexes, UV-visible absorption and Circular dichroism spectroscopy were used to investigate the secondary structures changes in fl-Lg and molecular docking demonstrated the binding modes and main interaction forces of TF-fl-Lg.
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