通过高压加工与其重组抑制剂相结合,对pectin甲基化酶的非激活机制
Yantong Li1, Wanzhen Zhang1, Yongli Jiang1
1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China.
Food chemistry
|February 25, 2024
概括
果汁的高压加工 (HPP) 可以通过将HPP与pectin甲基酶抑制剂 (PMEI) 结合起来来稳定. 再组合PMEI显示出增强的稳定性和有效抑制压力下的pectin甲基化酶 (PME) 活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 生物化学 生化学
背景情况:
- 高压处理 (HPP) 用于果汁的保存,但可能会导致由于pectin甲基化酶 (PME) 活动而导致云损失.
- 天然甲基聚酶抑制剂 (PMEI) 可以提高果汁的稳定性,但它们的提取是困难的.
研究的目的:
- 调查复合PMEI与HPP结合用于果汁稳定性的疗效.
- 阐明 HPP 和 PMEI 导致 PME 失活的分子机制.
主要方法:
- 基因重组技术用于表达E. coli和P. pastoris中的重组PMEI.
- 实验分析和分子动力学模拟以分析HPP下的PME和PMEI行为.
主要成果:
- 再组合PMEI与PME相比表现出更高的抗压能力.
- 高温电站导致了 PME N-终端的不稳定,并改变了 PME/PMEI 复合结构.
- PMEI 在 PME 的活性位点上与素竞争,这表明它有一个失活的机制.
结论:
- 再组合PMEI与HPP相结合,为提高果汁稳定性提供了一个有希望的策略.
- 这项研究揭示了HPP和PMEI在分子水平上对PME的协同失活机制.
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