Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes.

Zhucheng Yin, Yaru Wu, Yao Chen, Xuejiao Qie, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He

Food chemistry 2021 Mar 15

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The interaction between cyanidin-3-O-glucoside with casein and casein hydrolysates and its effects on the antioxidant activity of complexes were investigated. Fluorescence spectroscopy results indicated that the interaction between cyanidin-3-O-glucoside and casein was primarily mediated by Van der Waals forces or hydrogen bonds and stronger than the interaction between cyanidin-3-O-glucoside and casein hydrolysates mainly via hydrophobic interaction. Circular dichroism and Fourier-transform infrared spectroscopy analysis showed the secondary structure of casein/casein hydrolysates had a slight change after binding with cyanidin-3-O-glucoside. And larger particles formed due to the protein aggregation induced by the complexation of casein/casein hydrolysates with cyanidin-3-O-glucoside. The antioxidant activity assessments revealed that the synergistic effect was observed in FRAP assay, whereas an antagonistic effect in ABTS assay between casein/casein hydrolysates and cyanidin-3-O-glucoside, which were produced due to the casein/casein hydrolysates-cyanidin-3-O-glucoside interaction. These results would be helpful in designing functional beverages containing anthocyanins and protein hydrolysates with enhanced antioxidant ability. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Zhucheng Yin, Yaru Wu, Yao Chen, Xuejiao Qie, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food chemistry. 2021 Mar 15;340:127915