Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking

The study examined the impact of glycation with five-carbon and six-carbon monosaccharides on the structure and physicochemical properties of coconut protein isolate (CPI). Compared to native CPI, CPI/monosaccharide complexes exhibited higher absorbance ratios (A 294 /A 420 ) and glycation degrees. Structural analysis revealed an increase in disordered structures (β-turn and random coil), a blue shift in fluorescence emission, and elevated UV absorbance, indicating protein unfolding and exposure of hydrophobic groups. Glycation significantly enhanced CPI's solubility, emulsifying capacity, oil holding capacity, and thermal stability. Molecular docking simulations emphasized the importance of hydrogen bonding in complex formation. These findings provide insights into protein-carbohydrate interactions, offering potential for diverse industrial applications and guiding future research.