茶多酚对玉米醇溶蛋白二级结构的影响及应用

Study on the secondary structure of zein and the effect of tea polyphenols on the secondary structure of zein by fluorescence spectroscopy, Fourier transform infrared spectroscopy and circular dichroism.Measure the total textural properties of zein and after adding polyphenols' by physical properties analyzer,and provide a theoretical basis for the application of tea polyphenols to edible packaging film of zein.The results show that tea polyphenols and zein combined through hydrophobic interaction spontaneously, in the ground state reaction with zein to form a new complex, then making zein static fluorescence quenching, changing the conformational. The secondary structure content of zein is α-helix (43.17%)＞β- fold (34.19%)＞β-turn(13.75%)＞random coil (8.89%).The content of α-helical increased with the content of tea polyphenols, and β- fold decrease with the content of tea polyphenols. The TPA results show that after added tea polyphenols, the hardness of zein increased with the increasing concentrations of polyphenols.