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根据光谱学和分子动力学模拟,揭示α-SOH和肌纤维蛋白之间的相互作用
Jie Zhao1,2, Shuaiqian Wang1, Diandian Jiang1
1School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Food chemistry: X
|December 25, 2023
概括
基α-sanshool (α-SOH) 与猪肉肌纤维蛋白 (MPs) 相互作用,改变它们的结构和特性. 低α-SOH会增强疏水性,而高度会逆转这种情况,影响肉类加工.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 肌纤维蛋白 (MPs) 对肉质和加工至关重要.
- 了解与基-α-sanshool (α-SOH) 等食品成分的相互作用是产品开发的关键.
研究的目的:
- 为了研究α-SOH和猪肉MPs之间的剂量依赖相互作用.
- 阐明结合机制及其对蛋白质结构和特性的影响.
主要方法:
- 光谱学 (光灭,圆形二重化)
- 分子对接模拟分子对接模拟
- 分子动力学模拟的模拟.
主要成果:
- 低α-SOH度增加了MP表面的疏水性和颗粒大小.
- 高度的α-SOH降低了这些特性.
- 主要相互作用从疏水转向结合,随着α-SOH的增加.
- α-SOH诱导的托芬火,红色转移,以及MPs中的α-螺旋到β-片的转换.
- 分子模拟证实了由键和疏水力驱动的自发,高强度结合,其中TYR286是关键残留物.
结论:
- α-SOH与MPs的结合机制依赖于度,并涉及显著的结构变化.
- 这种理解可以引导开发具有特定纹理属性的加工肉制品.
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