Next Article in Journal
Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)
Previous Article in Journal
A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 8
10.3390/foods12081561
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems

by
Yanrong Chen
,
Mingyuan Li
,
Jing Kong
,
Jie Liu
* and
Qian Zhang
School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(8), 1561; https://doi.org/10.3390/foods12081561
Submission received: 27 February 2023 / Revised: 2 April 2023 / Accepted: 6 April 2023 / Published: 7 April 2023
(This article belongs to the Section Dairy)
Browse Figures
Review Reports Versions Notes

Abstract

Multispectral and molecular docking methods were used to study the interaction mode and mechanism of two important components of whey proteins, lactoferrin (LF) and β-lactoglobulin (β-LG), and of a lactone sophorolipid (LSL) mixed system. The preservation effect of the mixed system on milk was also studied and compared. The results showed that the quenching mechanism of LSL on both β-LG and LF was static, but that the non-covalent complexes formed were the result of the different interacting forces: hydrogen bonds and the van der Waals force for the LSL-β-LG system, and electrostatic force for the LSL-LF system. The binding constants of LSL-β-LG and LSL-LF were all relatively small, and the interaction of LSL with β-LG was stronger than its interaction with LF. After adding β-LG, LF, or the mixed system with LSL to the milk, the stability of milk emulsion was effectively improved in all cases, while the preservative ability was effectively enhanced only by the addition of LF or LSL-LF. These results provide supportive data and a theoretical basis for enhancing the production of dairy products and other byproducts.
Keywords: lactone sophorolipid (LSL); lactoferrin (LF); β-lactoglobulin (β-LG); interaction mechanism; preservative effect lactone sophorolipid (LSL); lactoferrin (LF); β-lactoglobulin (β-LG); interaction mechanism; preservative effect
Graphical Abstract

Share and Cite

MDPI and ACS Style

Chen, Y.; Li, M.; Kong, J.; Liu, J.; Zhang, Q. Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems. Foods 2023, 12, 1561. https://doi.org/10.3390/foods12081561

AMA Style

Chen Y, Li M, Kong J, Liu J, Zhang Q. Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems. Foods. 2023; 12(8):1561. https://doi.org/10.3390/foods12081561

Chicago/Turabian Style

Chen, Yanrong, Mingyuan Li, Jing Kong, Jie Liu, and Qian Zhang. 2023. "Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems" Foods 12, no. 8: 1561. https://doi.org/10.3390/foods12081561

APA Style

Chen, Y., Li, M., Kong, J., Liu, J., & Zhang, Q. (2023). Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems. Foods, 12(8), 1561. https://doi.org/10.3390/foods12081561

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop