Abstract：
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3: 1-1.65 × 10-3: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
摘要：
本研究旨在探讨桑汁颜色不稳定的问题，考察甘露糖蛋白(MP)用量对提高桑汁中花色苷稳定性的影响,并探讨它们之间的分子结合机制。当花色苷与MP的质量比为1.07×10-3：1-1.65×10-3：1时，在光稳定性实验中，花色苷在桑汁和模拟体系中的保留率明显提高。最高增幅为128.89%和24.11%，分别。在热稳定性实验中,分别增长7.96%和18.49%,分别。已证明MP与花色苷结合的协同作用可以大大提高其抗氧化能力，由ABTS测量，FRAP,和铁氰化钾还原法。此外，MP在模拟的体外消化中稳定了更多的花色苷到达肠道。MP和花青素-3-葡糖苷(C3G)通过氢键和疏水相互作用相互作用。与MP结合过程相关的特定氨基酸残基被鉴定为苏氨酸(THR),异亮氨酸(ILE)和精氨酸(ARG)。MP和花色苷的有效质量浓度比范围和结合位点的确定为MP在桑汁中的应用提供了有价值的见解。
