Evaluation of sodium hydrosulfite interaction with serum albumin protein using spectroscopic and molecular docking methods

Abstract

Conclusions: The interaction of sodium hydrosulfite food additive with serum albumin protein was confirmed by spectroscopic methods, surface plasmon resonance, and molecular binding simulation. Based on the thermodynamic parameters of binding, hydrogen bonds or Van der Waals forces play the main role in the spontaneous interaction of sodium hydrosulfite with serum albumin. Finally, the interaction of sodium hydrosulfite with albumin, which can lead to structural changes of albumin and have adverse consequences, is very important in food safety. Keywords: Sodium hydrosulfite. Serum albumin; Food additives; Fo od safety; Molecular binding.