文献类型：期刊文献

英文题名：Baking intervention for the interaction behaviours between bamboo (Phyllostachys heterocycla) leaf flavonoids and gliadin

作者：Yuan, Weiqiong[1] Fan, Wei[2] Mu, Yihan[1] Meng, Dehao[1] Yan, Zixi[1] Li, Yonghui[1] Lv, Zhaolin[1,3]

第一作者：Yuan, Weiqiong

通信作者：Lv, ZL[1]

机构：[1]Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing 100083, Peoples R China;[2]Chinese Acad Forestry, State Key Lab Tree Genet & Breeding, Beijing 100091, Peoples R China;[3]Beijing Forestry Univ, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China

年份：2021

卷号：164

外文期刊名：INDUSTRIAL CROPS AND PRODUCTS

收录：;EI(收录号：20210910017496);Scopus(收录号：2-s2.0-85101745710);WOS:【SCI-EXPANDED(收录号:WOS:000636105800001)】；

基金：The authors wish to acknowledge support from the "Ministry of Water Resources and Soil Conservation Plant Development and Management Center Project, Preliminary study on the development and utilization of advanced oil plant resources in the Loess Plateau" (Project number: 2019HXFWSWXY006).

语种：英文

外文关键词：Flavonoids-gliadin interactions; Baking; FTIR; NMR; Molecular docking

摘要：With the growing interest in formulating nutritionally fortified baked products with added flavonoid-rich ingredients for health benefits, interactions between these ingredient classes have become critical, as they may affect product quality. In this study, the interaction behaviours that are caused by baking intervention between bamboo leaf flavonoids and gliadin were investigated. The flavonoids and gliadin were profiled via Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR) and high-performance liquid chromatography coupled with diode array detection and electrospray ionization hybrid ion trap and time-of-flight mass spectrometry (HPLC-DAD-ESI/IT-TOF-MS/MSn) to obtain molecular structural, qualitative and quantitative information. The content of flavonoids was reduced, the number of -OH groups of the flavonoids was decreased and the chemical shift of phenolic -OH was changed in the baking process. Gliadin exhibited structural changes upon sulfhydryl exposure and ?-helix reduction in the baking process. Molecular docking was further performed to explore the binding mechanism in the complex of bamboo leaf flavonoids and gliadin, and the results demonstrated that hydrogen bonding and hydrophobic interaction were the main binding types. This study identified the mechanism of interaction between bamboo leaf flavonoids and gliadin in the baking process, thereby providing data support for the application of bamboo leaf flavonoids in the baking industry.