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修改KGM对鱼类蛋白质凝能力的影响:对效应的新见解

Ziaur Rahman¹, Sijin Zhang², Arsalan Khan³

¹Department of Agriculture, The University of Swabi, 23561, Pakistan; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China.

|March 6, 2025

概括

修改后的康杰克-葡萄糖-曼南 (KGM) 显著增强了鱼类蛋白质凝. 脱乙基化KGM (DKGM) 显示出最强的效果,通过优质结合相互作用改善凝强度和网络密度.

科学领域:

食品科学食品科学食品科学
生物聚合物的化学化学
材料科学材料科学材料科学

背景情况:

康杰克-葡萄糖-曼南 (KGM) 是一种多糖,在食品系统中具有潜在的应用.
修改KGM可以改变其功能性质,例如凝能力.
了解KGM和蛋白质之间的相互作用对于食品质感的发展至关重要.

研究的目的:

调查修改KGM,特别是脱乙基化KGM (DKGM) 和碳素甲基化KGM (CKGM) 对鱼类蛋白质 (肌) 凝性能的影响.
阐明基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因基因
为了比较DKGM和CKGM在改善鱼蛋白凝特性的有效性.

主要方法:

对凝强度和质性质 (储存模块G) 的实验分析.
里叶变换红外光谱法 (FTIR) 用于分析结构变化 (α-螺旋转换).
热力学分析,分子对接和动态模拟来研究KGM和肌肉素之间的分子间相互作用.

主要成果:

DKGM和CKGM都增加了肌肉凝强度,DKGM与KGM相比增加了0.69倍.
髓-DKGM凝表现出最高的存储模量 (G') 并促进了α-螺旋到随机线圈转换.
热力学和分子对接研究表明,DKGM与鱼类蛋白具有最强的结合亲和力,形成更多的键和疏水相互作用.

结论:

脱乙基化KGM (DKGM) 通过形成更密集的凝网络,显著提高了鱼类蛋白质的凝能力.
增强的凝性归因于DKGM尾巴和肌肉素头之间强烈的分子间相互作用,包括键和疏水效应.
DKGM对邻近蛋白质的"结效应"是改善鱼类蛋白质凝结构和特性的一个关键机制.

关键词:

鱼类肌肉素是鱼类的肌肉素.凝化是一种凝化.在KGM修改后的KGM修改分子相互作用分子相互作用.苏里米·苏里米是什么意思

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