Abstract
In this work, the possibility of enhancing the antioxidant capacity of whey protein (WP) through non-covalent interaction with methyl hesperidin (MH, a hesperidin derivative) was assessed. The underlying mechanism was analyzed in terms of multi-spectroscopy methods, thermodynamic analysis, and molecular docking simulation. The data indicated that MH could spontaneously bind to WP and form a non-fluorescent complex when physically mixed together. The presence of MH statically quenched the intrinsic fluorescence of WP, changed the microenvironment of amino acid residue, and altered the secondary and tertiary structure of WP, which in turn enhanced the antioxidant capacity of WP. The underlying mechanism may be assigned to hydrophobic interactions, which promoted MH inserting itself into the hydrophobic cavity in WP. The methoxy group on the B ring of MH may form hydrogen bonds with amino acids, which enhances the freedom of the phenyl hydroxyl group, resulting in higher antioxidant capacity than other hesperidin structural analogs. This research would enrich the theoretical basis about the interaction between protein and hesperidin-based derivatives, and it may supply valuable information for its application in the food and medicine fields.