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    Interaction of α-lactalbumin with dihydromyricetin and its application in nano-emulsion

    Year: 2023

    Journal: International Journal of Food Science & Technology, Volume 58, 2023

    Authors: Zhen, Shiyu; Geng, Sheng; Ma, Hanjun; Liu, Benguo

    Keywords: Complex; dihydromyricetin; molecular docking; nano-emulsion; spectrofluorimetry; α-lactalbumin

    The non-covalent interaction between α-lactalbumin (α-La) and dihydromyricetin (DMY) was systematically revealed based on spectrofluorimetry and molecular docking method, and the potential application of their complex as an emulsifier in nano-emulsion was evaluated. The results showed that DMY and α-La could form a non-covalent complex, which led to the static fluorescence quenching of α-La, and their complexation was driven by hydrogen bonding and van der Waals force, causing the changes in the microenvironment around the tryptophan and tyrosine residues of α-La, which was consistent with molecular docking analysis. The increase of the proportion of DMY in the complex could gradually improve the ability of the complex to reduce the oil/water interfacial tension and its ABTS radical scavenging ability. The stability and β-carotene protective effect of nano-emulsion developed by the complex were superior to those of nano-emulsion stabilised by α-La, which were positively correlated with the DMY concentration in the complex.
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