文献类型：期刊文献

英文题名：Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

作者：Wang, Yufang[1];Wang, Xiaoyong[1]

机构：[1]E China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China

年份：2015

卷号：188

起止页码：24

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20151900824726);WOS:【SCI-EXPANDED(收录号:WOS:000356548900004)】；

基金：This work is supported by the National Natural Science Foundation of China (Grant 21173081) and the Fundamental Research Funds for the Central Universities (Grant WK1213003).

语种：英文

外文关键词：Quercetin; Soy protein isolate; Fluorescence; Stability; Antioxidant

摘要：This work is to study the potential of particles fabricated from soy protein isolate (SPI) as a protective carrier for quercetin. When the concentration of SPI particles increases from 0 to 0.35 g/L, quercetin gives a gradually increased fluorescence intensity and fluorescence anisotropy. The addition of quercetin can highly quench the intrinsic fluorescence of SPI particles. These results are explained in terms of the binding of quercetin to the hydrophobic pockets of SPI particles mainly through the hydrophobic force together with the hydrogen bonding. The small difference in the binding constants at 25 and 40 degrees C suggests the structural stability of SPI particles. The relative changes in values of Gibbs energy, enthalpy, and entropy indicate that the binding of quercetin with SPI particles is spontaneous and hydrophobic interaction is the major force. Furthermore, SPI particles are superior to native SPI for improving the stability and radical scavenging activity of quercetin. (C) 2015 Elsevier Ltd. All rights reserved.