Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions

During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical indicators were combined with spectroscopy and kinetic methods, relying on SPSS and peak fit data to statistically analyze the conformational and antioxidant activity changes of mung bean globulin and two polyphenol complexes before and after heat treatment and clarify the differences and the interaction mechanism between globulin and the two polyphenols. The results showed that, with the increase in polyphenol concentration, the antioxidant activity of the two compounds increased significantly. In addition, the antioxidant activity of the mung bean globulin-FA complex was stronger. However, after heat treatment, the antioxidant activity of the two compounds decreased significantly. The interaction mechanism of the mung bean globulin-FA/vitexin complex was static quenching, and heat treatment accelerated the occurrence of the quenching phenomenon. Mung bean globulin and two polyphenols were combined through a hydrophobic interaction. However, after heat treatment, the binding mode with vitexin changed to an electrostatic interaction. The infrared characteristic absorption peaks of the two compounds shifted to different degrees, and new peaks appeared in the areas of 827 cm(-1), 1332 cm(-1), and 812 cm(-1). Following the interaction between mung bean globulin and FA/vitexin, the particle size decreased, the absolute value of zeta potential increased, and the surface hydrophobicity decreased. After heat treatment, the particle size and zeta potential of the two composites decreased significantly, and the surface hydrophobicity and stability increased significantly. The antioxidation and thermal stability of the mung bean globulin-FA were better than those of the mung bean globulin-vitexin complex. This study aimed to provide a theoretical reference for the protein-polyphenol interaction mechanism and a theoretical basis for the research and development of mung bean functional foods.

Automated summary

During mung bean storage and processing, proteins and polyphenols have a high chance of interacting with each other. By combining mung bean-derived globulin with ferulic acid and vitexin, this study used spectroscopy and kinetic methods along with physical and chemical indicators and statistical analysis to investigate the changes in conformation and antioxidant activity of mung bean globulin and the two polyphenol complexes before and after heat treatment. The results showed that the antioxidant activity increased significantly with an increase in polyphenol concentration. However, after heat treatment, the antioxidant activity decreased significantly. The interaction mechanism between mung bean globulin and the two polyphenols was static quenching, with heat treatment accelerating the occurrence of quenching. The study also found that the mung bean globulin-ferulic acid complex had stronger antioxidant activity and thermal stability compared to the mung bean globulin-vitexin complex.