Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W

Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W

This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were...

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Veröffentlicht in:Food science & technology 2023-08, Vol.185, p.115157, Article 115157
Hauptverfasser: Noshad, Mohammad, Behbahani, Behrooz Alizadeh, Nikfarjam, Zahra, Zargari, Farshid, Simal-Gandara, Jesus
Format: Artikel
Sprache:eng
Schlagworte:
calorimetry
Coriandrum sativum
cumin
Cuminum cyminum
encapsulation
Essential oils
Fourier transform infrared spectroscopy
hydrophobicity
Interaction
irradiation
molecular weight
Molecule docking
polyphenols
protein conformation
soy protein isolate
SPI
X-ray diffraction
zeta potential
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Zusammenfassung:This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were less than 100 nm in size and had a zeta potential of −15 mV. The successful encapsulation of both CUM and CO within the SPI was confirmed through fourier-transform infrared spectroscopy, X-Ray diffraction analysis, and differential scanning calorimetry tests. These tests showed that both CUM and CO were effectively contained within SPI. The addition of CUM and CO to SPI significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115157