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Modification of shrimp tropomyosin properties for improved functional performance: TGase modification and
Shiqi Liu1, Ru Meng1, Kexin Jiang1
1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Abstract:
This study elucidated the structural and functional modulations of shrimp tropomyosin (TM) by transglutaminase (TGase), β-glucan and polyphenols (syringic acid/luteolin) via multi-spectroscopy and molecular docking. All modifications induced significant conformational changes in TM (P < 0.01) and enhanced its emulsifying/antioxidant properties with distinct disparities. TGase-TM had the maximum solubility and surface hydrophobicity (P < 0.01) and elevated emulsification activity. β-glucan-TM showed the lowest free amino content, highest β-sheet/β-turn (P < 0.01) and optimal emulsion stability. Polyphenol-TM exhibited the strongest fluorescence quenching (P < 0.01), with luteolin-TM possessing the highest antioxidant capacity. This work provides a theoretical basis for the directional modification and industrial application of TM as a food functional ingredient.
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