pH调节草肌纤维蛋白-化物相互作用:分子机理学见解
Naiyong Xiao1, Qiang Zhang1, Yantao Yin1
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Food chemistry
|July 16, 2025
概括
草的肌纤维蛋白在更高的pH值下结合更多的化物. 这种依赖pH值的相互作用会影响蛋白质结构和结合部位,这对于理解鱼类蛋白质功能至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 生物化学 生物化学
背景情况:
- 肌纤维蛋白 (MP) 是鱼类肌肉的关键组成部分,影响其质地和质量.
- 化物是食品中常见的化合物,可以与蛋白质相互作用,影响其特性.
- 了解这些相互作用对于食品加工和保存至关重要.
研究的目的:
- 为了研究草鱼MPs和选定的化物 (非纳,八纳,六纳) 之间的结合相互作用.
- 为了确定pH对这些MPs-化物相互作用的影响.
- 阐明这些相互作用对蛋白质结构和结合特性的影响.
主要方法:
- 谱分析 (光火) 用于研究MPs-化物相互作用.
- 结合参数的分析,如火常数和结合点.
- 分子对接模拟用于预测结合模式和能量.
主要成果:
- 化物结合能力按照以下顺序进行:非门 > 八门 > 六门.
- 结合能力和常数随着pH值 (5-9) 的上升而增加.
- 相互作用导致静态和动态火,主要是通过疏水力,并改变了蛋白质的二次结构.
结论:
- pH显著调节了草鱼MPs和化物之间的相互作用.
- 这些相互作用影响着芳香氨基酸和蛋白质结构的微环境.
- 研究结果提供了关于草鱼蛋白质功能和食品系统中的化物相互作用的见解.
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