4.7 Article

Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes

期刊

FOOD HYDROCOLLOIDS
卷 123, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107177

关键词

beta-casein; Chlorogenic acid; Thermal treatment; Interaction; Antioxidant capacity

资金

  1. National Natural Science Foundation of China [31771978]
  2. Six Talent Peaks Project in Jiangsu Province [NY-095]
  3. National First-class Discipline Program of Food Science and Technology [JUFSTR20180201]
  4. Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZZB-202102]
  5. Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX21-2037]
  6. Fundamental Research Funds for the Central Universities [JUSRP21802]

向作者/读者索取更多资源

The study found that chlorogenic acid binds to beta-casein mainly through hydrophobic interactions, with thermal treatment reducing the binding affinity between them but not affecting the secondary structure of beta-casein. Additionally, no covalent bond was observed in the complexes formed, and a synergistic effect was observed between beta-casein and chlorogenic acid in the assessment of antioxidant capacity in FRAP, while an antagonistic effect was seen in ABTS.
The interaction between beta-casein (beta-CN) and chlorogenic acid (CA) following treatments at 25, 65, 100, and 121 degrees C and their effects on the antioxidant capacity of resultant complexes were investigated. Fluorescence spectroscopy indicated that CA bound to beta-CN mainly via hydrophobic interactions, and thermal treatment at 121 degrees C weakened the binding affinity. Circular dichroism showed that CA and thermal treatment did not affect the secondary structure of beta-CN. Fourier transform infrared spectroscopy indicated that, except for excessive CA, CA did not cause a significant change in the vibrational wavenumber of the amide II of beta-CN. According to the results of matrix-assisted laser desorption and ionization tandem time-of-flight mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, no covalent bond was observed in the complexes formed between beta-CN and CA after thermal treatments. Assessments of antioxidant capacity indicated a synergistic effect observed between beta-CN and CA in FRAP and an antagonistic effect in ABTS. After 30 min of thermal treatment at 65 degrees C, beta-CN-CA complexes exhibited rather strong antioxidant capacity. These results support the use of CA in functional dairy beverages and maintaining their antioxidant capacity by modulating processing conditions.

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