朱金鹏,龙湘情,卢云浩,Maurizio Battino,何强

• 1:四川大学轻工科学与工程学院
• 2:马尔凯理工大学医学院

摘要(Abstract)：

在传统发酵豆制品的制作过程中，常加入辣椒用于延缓脂质和氨基酸类物质的氧化。然而，深层的抗氧化机制仍不明确。该研究探讨了辣椒素(capsaicin, CAP)与大豆分离蛋白(soy protein isolate, SPI)在模拟氧化体系中的相互作用，并通过多光谱和分子对接阐明了CAP的抗氧化机制。结果表明，添加100μmol/L CAP后，模拟氧化体系中SPI的羰基含量从(8.76±0.23) nmol/mg降至(2.18±0.05) nmol/mg,巯基含量从(29.50±1.26) nmol/mg升至(73.90±5.43) nmol/mg,溴酚蓝结合量从(11.27±0.24)μg升至(39.40±1.80)μg。此外，CAP通过疏水相互作用、氢键和静电相互作用与SPI结合，并发生静态猝灭，进而导致SPI的二级结构发生改变，α-螺旋含量升至22.3%。在分子对接过程中，氢键提供了二者结合的最大结合自由能((-3.19±0.21) kcal/mol)。该研究可为CAP在传统发酵豆制品中的应用提供科学依据，为辛辣菜肴中的蛋白质抗氧化策略提供理论参考。

关键词(KeyWords)： 辣椒素;大豆分离蛋白;抗氧化;多光谱;分子对接

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32201998);; 四川成都中农大现代农业产业研究院项目;; 中国国家留学基金管理委员会项目

作者(Author): 朱金鹏,龙湘情,卢云浩,Maurizio Battino,何强

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