Characterization of the effects of bridging linker on the β-Lactoglobulin binding mechanism on the nanoscale metal-organic frameworks.

Food Chem

Institute for Advanced Study, Chengdu University, Chengdu 610106, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address:

Published: February 2025

AI Article Synopsis

  • Understanding how nanoscale metal-organic frameworks (NMOFs) interact with food matrices is essential for improving the release of nutrients, but this relationship is not well understood.
  • This study examined the adsorption of NMOFs on milk protein β-lactoglobulin (β-LG) using UiO66 and its NH-modified version (UiO66-NH), finding that UiO66-NH had a stronger binding ability due to enhanced electrostatic forces.
  • The findings revealed that the structural defects in UiO66 affected binding sites on β-LG, influencing the strength of binding, while hydrogen bonding and hydrophobic interactions were critical for the stability of the system, ultimately altering the density and structure of β-LG.

Article Abstract

Revealing the interaction modes between nanoscale metal-organic frameworks (NMOFs) and food matrix is crucial for functional release but it still remains largely unknown to date. This study specifically focused on the milk protein adsorption mechanism of NMOFs using UiO66/UiO66-NH and β-lactoglobulin (β-LG) as models. UiO66 and UiO66-NH quenched the fluorescence of β-LG via static mechanism. Due to the enhanced electrostatic forces caused by NH, UiO66-NH-β-LG (2.83 × 10 mol·L) exhibited higher binding constant than UiO66-β-LG (2.61 × 10 mol·L), while UiO66 with higher hydrophobicity adsorbed more β-LG. The defects of UiO influenced the binding sites on the β-LG, and the higher the defect degree, the higher the binding energy. For the stability of the system, the H-bonding between UiO66 and SER30/PRO38, and the hydrophobic interaction between UiO66-NH and LYS101 played important roles. Furthermore, the secondary structure content of β-LG changed after interacting with both UiO, resulting in reduced density of β-LG.

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Source
http://dx.doi.org/10.1016/j.foodchem.2024.141715DOI Listing

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