مطالعه برهم کنش بین رنگدانه سیانیدین-3-گلیکوزید و ایزوله پروتئین نخود خلر (Lathyrus sativus L.) در شرایط اسیدی با استفاده از روش فرونشانی فلوئورسانس

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 21، شماره 5 - شماره پیاپی 95، آذر و دی 1404، صفحه 529-547   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.95191.1472

نویسندگان

سیدحسین رضوی زادگان جهرمی^{* 1}؛ رضا فرهوش²

¹گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

بررسی برهم کنش آنتوسیانین با بیوپلیمرها، اطلاعات ارزشمندی در خصوص امکان‌سنجی طراحی سامانه‌های مناسب جهت پایدارسازی رنگدانه آنتوسیانین، تغییر ویژگی‌های فیزیکوشیمایی و فیزیولوژیکی آنتوسیانین و بیوپلیمر و همچنین اصلاح ساختار بیوپلیمر‌ها جهت کاربردهای گوناگون فراهم می‌کند. در این پژوهش، برهم‌کنش بین پروتئین نخود خلر و رنگدانه سیانیدین-3-گلیکوزید (CYG) در شرایط اسیدی (pH=3) توسط دستگاه فلوریمتری انجام شد و طیف‌های حاصل از فرونشانی نشر ذاتی و همزمان فلوئورسانس پروتئین، طیف‌های نشر سه بعدی پروتئین، مشتق دوم طیف‌های فلوئورسانس ذاتی پروتئین و پراکندگی نور رزونانس پروتئین در حضور و عدم حضور CYG بررسی شد. نتایج حاکی از نقش کلیدی پیوندهای هیدروژنی در شکل‌گیری کمپلکس پروتئین نخود خلر CYG از طریق مکانیسم همزمان استاتیک و دینامیک با ثابت اتصال 10³ × 1.73 بر مولار و تعداد سایت‌های اتصال 0.78 در دمای محیط بود. همچنین، نتایج طیف‌های همزمان و سه بعدی فلوئورسانس پروتئین نشان داد که رنگدانه CYG در نزدیکی‌های اسید آمینه تیروزین در ساختار پروتئین متصل شد که در اثر این اتصال، تاخوردگی موضعی در ساختار پروتئین مشاهده گردید. تغییرات طیف‌های پراکندگی نور رزونانس پروتئین نشان داد که اندازه ذرات کمپلکس در غلظت‌های پائین CYG کاهش یافته و زمانی که نسبت غلظت CYG به پروتئین نزدیک به 2 برابر گردد، اندازه ذرات کمپلکس افزایش یافت. نتایج اشباعیت سایت‌های اتصال پروتئین نیز نشان داد که پروتئین نخود خلر قادر به اتصال رنگدانه CYG در غلظت‌های بیشتر از 2 برابر غلظت خود می‌باشد، لذا استفاده از کمپلکس مذکور در سیستم‌هایی که نیاز به بکارگیری مقادیر کمی از پروتئین به‌صورت طبیعی جهت بدام انداختن رنگدانه CYG می باشد، پیشنهاد می‌گردد.

کلیدواژه‌ها

آنتوسیانین؛ برهم کنش؛ پروتئین؛ ثابت‌های اتصال و ترمودینامیکی؛ فلوئورسانس

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