Professors Lu Yuanping and He Qiang, Sichuan University: Interaction between no-eating acid and pig hemoglobin: effects on hemoglobin redox status and structure

Original title: Professors Lu Yuanping and He Qiang, Sichuan University: Interaction between no-eating acid and pig hemoglobin: effects on hemoglobin redox status and structure
Jingwen Dong and Xueli Li, School of Light Engineering and Engineering, Sichuan University The effects of gallic acid (gallic acid, GA) on hemoglobin (Hb) redox state and the structural structure of Hb-GA interactions were studied by the likes of Yuanping Lv and Qiang He.
results show that GA has antioxidant and oxidative effect on Hb, which is related to the concentration of GA and the redox state of Hb. GA's antioxidant properties help inhibit the release of free iron in Hb. Butt analysis shows that GA can bind to the Hb central cavity and interact with the Hb part through direct hydrophobic contact without destroying the Hb structure. Instead, GA increases the tightness of the Hb molecule, which may narrow the gap around the hemolybin bag, which helps inhibit Hb's self-oxidation and release free iron. The results provide important insights into the interaction between GA and redox active Hb, which facilitates the application of GA in related meat and blood products.
Commsing Author
Professor Lu Yuanping
Head of The Department of Food Engineering, Secretary of the Party Branch of Sichuan University, Deputy Director of the Key Laboratory of Sichuan University of Food Science and Technology, and Postgraduate Instructor of Food Science, Agricultural Products Processing and Storage Engineering. Mainly engaged in agricultural products processing and storage, food engineering technology research. Compilation, publication of 3 teaching materials, published more than 60 academic papers. He was awarded the Higher Education Teaching Achievement Award in Sichuan Province and the Sichuan University Education and Teaching Achievement Award, and was awarded the honorary title of Young Key Teacher of Sichuan University three times. Presiding over the completion of the ministry, cities and enterprises commissioned scientific research projects more than 30 items, by the state authorized invention patents 24.
He Qiang Teaching
He Qiang, Ph.D., Professor, Doctoral Mentor, Vice Dean, Member of the Education Commission of the Food Science and Engineering Department of the Ministry of Education, "Excellent Talents in the New Century" of the Ministry of Education, Director of the China Food Science and Technology Association, And Leader of the Outstanding Youth Discipline in Sichuan Province "Academic and technical leaders in Sichuan Province", member of the Sichuan Food Safety Expert Committee, member of the Sichuan Food Standards Committee, outstanding postdoctoral program member of the Agricultural Product Quality and Safety Laboratory of the U.S. Department of Agriculture, Editorial Board of Food Science, Food Safety Quality Inspection Journal and Food Science and Human Wellness. The main research areas are food quality and safety, processing and storage of agricultural products. The research results were published in major international academic journals such as Food Chemistry, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Journal of Food Science and Food and Chemical Toxicology, with more than 150 papers published, more than 100 SCI articles, and 6 patents granted to national inventions. As the project leader presided over the national public welfare special, the new century talent support plan, the National Natural Science Foundation, Sichuan Province Outstanding Youth Fund, Sichuan Province support plan and industrial clusters and other projects more than 20 projects, won the first prize of outstanding doctoral thesis in Sichuan Province, Sichuan Province, science and technology progress first prize and the China Light Industry Federation first prize each.
article "Interactions of Gallic Acid with Porcine Hemoglobin: Effect on The Redox State and Structure of Hemoglobin" was published online at Journal of Agricultural and Food Chemistry.
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