Abstract：
Vitamin B is easily degraded by light and heat during storage, which results in nutritional loss of food. Whey protein is expected to protect vitamin B by forming complexes through secondary bonds. The properties of the complexes and protective effects of whey protein on vitamins B1, B2, B3 and B6 were characterized. The percentage losses of vitamin B were decreased by more than 60% with the protection of whey protein. FTIR, fluorescence spectroscopy, thermodynamic analysis and molecular docking were used to investigate the binding interaction between vitamin B and whey protein. Vitamin B quenched the intrinsic fluorescence of whey protein, mainly with a static nature (Kq > 2.0 × 1010 L/(mol·s)). The interactions between whey protein and vitamin B were mostly mediated by hydrogen bonds and van der Waals forces, as demonstrated by the thermodynamic parameters and molecular docking.
摘要：
维生素B在储存过程中很容易被光和热降解，导致食物的营养损失。乳清蛋白有望通过二级键形成复合物来保护维生素B。表征了复合物的性质以及乳清蛋白对维生素B1，B2，B3和B6的保护作用。在乳清蛋白的保护下，维生素B的损失百分比降低了60％以上。FTIR,荧光光谱法，采用热力学分析和分子对接技术研究了维生素B与乳清蛋白的结合作用。维生素B抑制乳清蛋白的内在荧光，主要具有静态性质(Kq>2.0×1010L/(mol·s))。乳清蛋白和维生素B之间的相互作用主要由氢键和范德华力介导，如热力学参数和分子对接所示。
