Study on the Mechanism of Protein Inhibiting The Formation Of An Unstable Complex between Sucrose Degradation Products (Furfural) and Anthocyanins

Abstract

This study first investigated the effects of sucrose degradation products furfural (2-F) and 5-hydroxymethylfurfural (5-HMF) on the color change, stability, and antioxidant activity of ACNs processing, in which 2-F had a more significant damage effect on the system. The protein could effectively inhibit the formation of the unstable complex between ACNs and 2-F. The protective mechanism is also related to the addition order of protein, ACNs, and 2-F. Multispectral analysis showed that the complex protein system, Cyanidin-3-O-glucoside (C3G) and 2-F, was statically quenched with only one binding site. CD spectra confirmed the changes in the secondary structure of the proteins and demonstrated the interaction between the complexes. Finally, according to the molecular dynamics results, the protein can reduce the instability reaction with ACNs by wrapping 2-F in the cavity. The main forces are hydrogen bonds and π-π interaction.

Keywords: Blueberry anthocyanins, furfural, Proteins, Stability, Molecular Dynamics