Study On The Mechanism Of Bovine Serum Albumin Improving The Stability Of Anthocyanins

The anthocyanins have many biological functions,but it is unstable,so its application is limited.At present,its stability has not been solved by the methods of color assisted and microencapsulation.In recent years,there have been some studies on the effect of the structure of anthocyanins on the binding of proteins to proteins.How the combination improves stability has not been reported.It is very important to improve the stability mechanism of anthocyanin for its processing.This project has made the following progress on the basis of predecessors:1.The combination of anthocyanin from purple corn,Vaccinium uliginosum Linn,ipomoea batatas and raphanus sativus var with BSA was studied by fluorescence spectroscopy,UV spectrophotometry and HPLC.After the combination of BSA with anthocyanin in purple corn,Vaccinium uliginosum Linn,ipomoea batatas and raphanus sativus var,the fluorescence intensity of BSA decreased,the UV intensity of anthocyanin increased and the absorption peak of liquid phase decreased.2.The interaction mechanism between anthocyanins and BSA was studied by fluorescence spectroscopy.The binding strength of different anthocyanins and BSA was compared.Four kinds of anthocyanins extracted from purple corn,Vaccinium uliginosum Linn,ipomoea batatas and raphanus sativus var were combined with BSA to form stable 10 nm particles with molar ratio of 4,7,3 and 2 respectively.The main action of the anthocyanin extract of purple sweet potato combined with BSA is hydrophobicity,while the other three main action is electrostatic interaction.The binding strength of four anthocyanin extracts with BSA is as follows: purple raphanus sativus>purple corn>Vaccinium uliginosum Linn>raphanus sativus var;The binding strength of four anthocyanin extracts combined with BSA is as followed: purple raphanus sativus>purple corn>Vaccinium uliginosum Linn>raphanus sativus var;The binding strength of aglycone combined with BSA: Dp>Pn>Pt>Mv>Cy>Pg;Dp,Pn aglycone bind monosaccharide or disaccharide through glycoside bond,binding strength with BSA decreased: monosaccharide>Disaccharide;Pt,Mv,Cy,Pg aglycone are combined with monosaccharide or disaccharide,the strength of binding with BSA increased: monosaccharide>Disaccharide;Aglycone combined monosaccharide,the strength of different Glycone bind BSA as follows: rut>ara>glu>sop;Aglycone,the number of glycosides and the type of glycosides all had influence on the binding strength.3.By means of differential scanning calorimetry,high performance liquid chromato-graphy and gastrointestinal absorption simulation,BSA was shown to improve thermal stability and bioutilization of anthocyanins from different sources.Improving thermal Stability: purple raphanus sativus>purple corn>Vaccinium uliginosum Linn>raphanus sativus var;Improving the utilization rate of anthocyanin: raphanus sativus var>purple corn> Vaccinium uliginosum Linn>purple raphanus sativus.The stability of aglycone combined with BSA: Dp>Pn>Pt>Mv>Cy>Pg;Dp aglycone bind monosaccharide or disaccharide through glycoside bond,and the stability with BSA decreased: monosaccharide>Disaccharide;Pn,Pt,Mv,Cy,Pg aglycone are combined with mono-saccharide or disaccharide,the stability of binding with BSA increased: monosaccharide>Disaccharide;Aglycone combined monosaccharide,the stability of different Glycone bind BSA as follows: rut>ara>glu>sop;Aglycone,the number of glycosides and the type of glycosides all had influence on the stability,and the strength of binding was positively correlated with the increase of thermal stability.