Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking

• DOI: 10.1016/j.lwt.2024.116426
• Publication Date: 2024-07-02T06:15:00Z
• Authors: Jizhou Xie; Liyong Luo; Xia Yu; Shuping Zhong; Rongbosen Yue; Ying Zhang; Wei Luo; Liang Zeng
• Keywords: Theaflavin; Black tea; Docking (animal)

In black tea beverage, the interaction between theaflavins (TFs) and proteins may lead to precipitates' formation, affecting its clarity shelf life. This study investigated interactions TF five exogenous (β-lactoglobulin (β-Lg), zein, soy protein isolate, gelatin collagen) by spectrometry measurements. The technique for order preference similarity an ideal solution (TOPSIS) was applied select optimal concentration prepare a high-TF beverage with high clarity. results showed interact forementioned via static quenching process combination β-Lg:200 mg/L TF:200 mg/L. Noticeably, selected (200 mg/L) 1.5 times higher than that of commercial (80 mg/L). To obtain further insight β-Lg-TF complexes, UV–visible absorption Circular dichroism spectroscopy were used investigate secondary structures changes in β-Lg molecular docking demonstrated binding modes main forces TF-β-Lg.