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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Insights from β‑Conglycinin and Glycinin into the Mechanism of Nanoliposome–Soybean Protein Isolate Interactions
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Insights from β‑Conglycinin and Glycinin into the Mechanism of Nanoliposome–Soybean Protein Isolate Interactions

机译：Insights from β‑Conglycinin and Glycinin into the Mechanism of Nanoliposome–Soybean Protein Isolate Interactions

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摘要

The interaction mechanism between nanoliposomes (NL) and a soybean protein isolate (SPI) was investigated via the complexation between NL and two major components of SPI, i.e., β-conglycinin (7S) and glycinin (11S). The endogenous fluorescence emissions of 7S and 11S were statically quenched after complexation with NL, and the polarity of the SPI fluorophore increased. The interaction between NL and SPI was exothermic and spontaneous, 7S/11S secondary structures were altered, and more hydrophobic groups were exposed on protein surfaces. Moreover, the NL–SPI complex had a large zeta potential to attain system stability. Hydrophobic forces and hydrogen bonds played vital roles in the interaction between NL and 7S/11S, and a salt bridge was also involved in the NL–11S interaction. The binding characteristics between NL and 7S/11S were chiefly governed by the protein characteristics, such as amino acid composition, surface hydrophobicity, and advanced structure. These findings could deepen the understanding of the interaction mechanism between NL and SPI.

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