1. Effects of Non-covalent/Covalent Interactions on Functional Properties and Stability of Gelatin-PCA Complexes
- Author
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Ran LIU, Qinghua ZENG, Shuang CHENG, Jingyu LI, Xiaohong PAN, and Lei WANG
- Subjects
protocatechuic acid (pca) ,gelatin ,interaction ,antioxidant activity ,antibacterial activity ,stability ,Food processing and manufacture ,TP368-456 - Abstract
To investigate the effect of the interaction between protocatechuic acid (PCA) and gelatin on the functional properties and stability of gelatin-PCA complexes. Gelatin-PCA complexes were prepared by non-covalent and covalent binding. Afterward, the interaction between PCA and gelatin was analyzed using UV-Vis spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. Meanwhile, an analysis was also performed on the antioxidant activity, antibacterial activity, and stability of the complexes. The findings showed a higher PCA binding rate for the covalent complexes than the non-covalent complexes. Additionally, the interaction between PCA and gelatin resulted in the fluorescence quenching of gelatin, with a higher level of fluorescence quenching observed for the covalent binding. Moreover, in addition to excellent DPPH and ABTS+ radical scavenging abilities. Compared with GPCA-2,the non-covalent complex GPCA-1 showed more significant (P
- Published
- 2024
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