The effect of calcium and magnesium on the interaction between β-lactoglobulin and carotenoids from sea buckthorn berries.

摘要: β-Lactoglobulin has been shown to interact with carotenoids from sea buckthorn berries. However, previously, no studies have taken into account the effect of calcium and magnesium on β-lactoglobulin-carotenoids complex. This study aims determine interaction between β-lactoglobulin berries extract, during heating perspective deepening mechanisms as prerequisites for micro- nanoencapsulation. Phase diagram, intrinsic fluorescence spectra, quenching experiments synchronous spectra were employed acquire information regarding conformation protein in presence chloride chloride. Intrinsic data showed that, 25°C 60°C, complex favoured movement tryptophan residues domains located at protein-water interface, while burial residues. Higher temperatures generated blue shifts regardless which salt was present, suggesting exposure hydrophobic core protein. Extrinsic intensity non-heat-treated significantly higher (P < 0.01) than chloride, that 1-anilino-8-naphtalenesulphonic acid bound a proportion Calcium increased extrinsic greater extent above 70°C related small structural changes induced by preheating β-lactoglobulin.