Exploring the Interaction of Natural Pigments with Mattirolomycesterfezioides Honey Truffle Sweet Protein: Implications for InnovativePlant-Based Food Technologies

This research investigates the interactions between pigments and the Honey Truffle Sweet protein(HTS) extracted from the fungus Mattirolomyces terfezioides to find possible uses in creating healthierplant-based foods. Considering the growing concerns about obesity and long-term illnesses amongindividuals there is a rising interest among consumers for sweeteners, with zero calories. By employingdocking methods, the study assesses three colorings—astaxanthin, beta carotene, andphycocyanobilin—recognized for their nutritional and therapeutic properties. The findings, from thedocking experiment suggest that beta carotene has the binding strength (۳۴۶ kJs/mol) with astaxanthinfollowing behind (۳۴۳ kJs/mol) whereas phycocyanobilin exhibits a lower affinity (۲۷۹ kJs/mol). Uponanalysis, it is apparent that astaxanthin and beta carotene engage in hydrophobic interactions, with theHTS protein whereas phycocyanobilin mainly forms hydrogen bonds. The results indicate that the HTSprotein shows promise in maintaining pigments to create colorful and healthy protein-rich sweet foods

Keywords:

Honey truffle , Sweet protein , Mattirolomyces terfezioides , Natural pigments , Naturalsweeteners