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Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate
Author(s) -
Li ZiZi,
Lei Lei,
Huo MinXi,
Liu ZiRui,
Yang XinQuan,
Wang YuLin,
Yuan Yang
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14628
Subject(s) - quenching (fluorescence) , chemistry , isothermal titration calorimetry , dispersity , hydrolysate , particle size , analytical chemistry (journal) , titration , particle (ecology) , aqueous solution , hydrogen bond , chemical engineering , fluorescence , chromatography , organic chemistry , molecule , hydrolysis , physics , oceanography , quantum mechanics , engineering , geology
Summary The objective of this paper was to investigate the complex of grape seed procyanidins (GSP) with zein hydrolysate (ZH). The interaction was determined using isothermal titration calorimetry (ITC) and fluorescence spectroscopy. The particle size, ζ‐potential, scanning electronic microscopy (SEM) and stability test of the ZH‐GSP complex were measured. The results of ITC, particle size and SEM suggested that there was a hydrogen bond‐dominated interaction between GSP and ZH, and the ZH‐GSP complex presented as a spherical shape with particle size of 234 nm, polydispersity index of 0.11 and ζ‐potential of −46.4 mV. The results of the fluorescence spectroscopy showed that the fluorescence quenching effect of GSP on ZH was GSP concentration‐dependent and the quenching process was mainly static quenching. The ZH‐GSP complex had better physical stability in aqueous solution, and their solution was more stable than GSP solution under illumination and high‐temperature treatment at 75°C.