Open AccessEffect of pH on the Interaction of Major Phenolic Compounds in Apple Juice with Gliadin
Author(s) -
Pushun Xi,
Danshi Zhu,
Yusi Shen,
Hao Fu,
Tian Cai,
Dayu Zhou,
He Liu
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/692/3/032078
Subject(s) - chlorogenic acid , chemistry , gallic acid , polyphenol , quenching (fluorescence) , gliadin , phenols , fluorescence , nuclear chemistry , chromatography , food science , biochemistry , gluten , antioxidant , physics , quantum mechanics
The effect of interactions between polyphenolic substances (Chlorogenic acid, epicatechin and gallic acid) and gliadin under different pH (pH 3.8/7.0) were analyzed by fluorescence spectrum. The results showed that adding polyphenols could induce static fluorescence quenching of gliadin solution at pH 3.8 and 7.0. Fluorescence quenching spectrum of chlorogenic acid-gliadin complex at pH 3.8 presented a red shift toward long wave, while other phenols spectra showed blue shifts toward the short wave. The binding ability showed a significant difference between acid condition and neutral condition, and the quenching constants (Kq and KSV) of all three polyphenols at pH 3.8 were lager than pH 7.0. Compared to epicatechin and gallic acid, pH value had a marked effect on binding ability of chlorogenic acid with gliadin.