title: Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts.
abstract: The binding interaction between bovine β-lactoglobulin and malvidin-3-O-glucoside (MG), the major anthocyanin in grape skin anthocyanin extracts (GSAE), was studied at pH 6.3 using fluorescence, Fourier transform infrared and circular dichroism spectroscopy. The binding constant (KS), binding force and effect of the interaction on the β-lactoglobulin conformation and GSAE stability were investigated. The results indicated that β-lactoglobulin complexed with MG mainly via hydrophobic interaction with KS of 0.67×10(3)M(-)(1) at 297K. The secondary structure of β-lactoglobulin was changed by MG binding, with a decrease in α-helix, turn and random coil and an increase in β-sheet. Bovine whey protein effectively prevented the color fading and degradation of anthocyanin in the GSAE solution during the thermal treatment (80°C/2h), H2O2 oxidation (0.005% H2O2/1h) and photo illumination (5000lx/5d). The whey protein-anthocyanin complexation appeared to have a positive effect on the thermal, oxidation and photo stability of GSAE.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: zyhe@jiangnan.edu.cn.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: He
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Haidong
authors.initials: H
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Mingzhu
authors.initials: M
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Maomao
authors.initials: M
authors.lastname: Zeng
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Fang
authors.initials: F
authors.lastname: Qin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: chenjie@jiangnan.edu.cn.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
mesh_terms: D000818:Animals; D000872:Anthocyanins / Q000737:chemistry*; D002417:Cattle; D005505:Food Coloring Agents / Q000737:chemistry; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000737:chemistry; D007782:Lactoglobulins / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D011485:Protein Binding; D017433:Protein Structure, Secondary; D012996:Solutions; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D005505:Food Coloring Agents; D005960:Glucosides; D007782:Lactoglobulins; D010936:Plant Extracts; D012996:Solutions; C458419:malvidin-3-glucoside; D006861:Hydrogen Peroxide
keywords: Anthocyanin stability; Circular dichroism; Fluorescence spectroscopy; Fourier transform infrared; Grape skin anthocyanin extracts; Whey protein-anthocyanin complexation; β-Lactoglobulin