scholarly journals Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2813
Author(s):  
Le Ao ◽  
Panhang Liu ◽  
Annan Wu ◽  
Jing Zhao ◽  
Xiaosong Hu

(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2) Methods: In this study, a molecular docking and virtual screening method was established to evaluate the SPI–polyphenol interaction. A compound library composed of 33 commonly found food source polyphenols was used in virtual screening. The binding capacity of top-ranking polyphenols (rutin, procyanidin, cyanidin chloride, quercetin) was validated and compared by fluorescence assays. (3) Results: Four out of five top-ranking polyphenols in virtual screening were flavonoids, while phenolic acids exhibit low binding capacity. Hydrogen bonding and hydrophobic interactions were found to be dominant interactions involved in soybean protein–polyphenol binding. Cyanidin chloride exhibited the highest apparent binding constant (Ka), which was followed by quercetin, procyanidin, and rutin. Unlike others, procyanidin addition perturbed a red shift of SPI fluorescence, indicating a slight conformational change of SPI. (4) Conclusions: These results suggest that the pattern of SPI–polyphenol interaction is highly dependent on the detailed structure of polyphenols, which have important implications in uncovering the binding mechanism of SPI–polyphenol interaction.

2017 ◽  
Vol 157 ◽  
pp. 512-520 ◽  
Author(s):  
Milena Martelli-Tosi ◽  
Odílio B.G. Assis ◽  
Natália C. Silva ◽  
Bruno S. Esposto ◽  
Maria Alice Martins ◽  
...  

2019 ◽  
Vol 10 (8) ◽  
pp. 4761-4770 ◽  
Author(s):  
Qianwen Ye ◽  
Xiaoping Wu ◽  
Xinyuan Zhang ◽  
Shaoyun Wang

The preparation and characterization of a soybean protein isolate peptide-Se chelate with remarkably antioxidant activity in vitro and in vivo.


2019 ◽  
Vol 97 ◽  
pp. 105191 ◽  
Author(s):  
Mengqi Zhang ◽  
Junhua Li ◽  
Yujie Su ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  

2010 ◽  
Vol 658 ◽  
pp. 125-128 ◽  
Author(s):  
Yan Lu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Pan He

A soybean protein isolate (SPI) main chain grafted with methyl acrylate (MA) and methyl methacrylate (MMA) as a new thermoplastic copolymer (T-SPI) was prepared. The properties of the material were evaluated with DSC, FT-IR, and rotary rheometry. The results indicated that the monomer was grafted on SPI successfully. The T-SPI had a glass transition at about 66°C. T-SPI was a typical viscoelastic material, and its elastic ratio was 65.27%, the shear viscosity was very sensitive to temperature and the flowability of T-SPI was regulated by temperature.


LWT ◽  
2021 ◽  
pp. 112081
Author(s):  
Xuyan Dong ◽  
Yanlong Li ◽  
Guoqing Huang ◽  
Junxia Xiao ◽  
Liping Guo ◽  
...  

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