Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation
被引:5
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作者:
Zhao, Jie
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机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Zhao, Jie
[1
,3
]
Wang, Shuaiqian
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机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Wang, Shuaiqian
[1
]
Jiang, Diandian
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h-index: 0
机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Jiang, Diandian
[1
]
Lu, Yan
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机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Lu, Yan
[1
]
Chen, Yu
论文数: 0引用数: 0
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机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chen, Yu
[1
]
Tang, Yong
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机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Tang, Yong
[1
,3
]
Tang, Jie
论文数: 0引用数: 0
h-index: 0
机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Tang, Jie
[1
,3
]
Jiang, Zhenju
论文数: 0引用数: 0
h-index: 0
机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Jiang, Zhenju
[1
,3
]
Lin, Hongbin
论文数: 0引用数: 0
h-index: 0
机构:
Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Lin, Hongbin
[1
,3
]
Dong, Wei
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Key Lab Alcohol Beverages Qual & Safety China Ligh, Beijing 100048, Peoples R ChinaXihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
Dong, Wei
[2
]
机构:
[1] Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
[2] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Key Lab Alcohol Beverages Qual & Safety China Ligh, Beijing 100048, Peoples R China
[3] Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R China
This work systematically investigated the dose-response interaction between hydroxy-alpha-sanshool (alpha-SOH) and pork myofibrillar proteins (MPs) via spectroscopy, molecular docking, and molecular dynamics simulation methods. Results showed that MPs bound with low alpha-SOH can enhance the surface hydrophobicity and particle size of MPs, whereas high concentrations were exactly the opposite. The main interaction force in alpha-SOH/MPs complex changed from hydrophobic to hydrogen bonding with increased alpha-SOH. alpha-SOH causes tryptophan quenching and bring about a red shift at low concentration, as well as to promote alpha-helix conversion into beta-sheet in MPs. Simultaneously, molecular docking and dynamics simulations verified that hydrogen bonding and hydrophobic forces were the main contributors to alpha-SOH/MPs complex, indicating that the binding of alpha-SOH with MPs proceeded spontaneously with high intensity, in which TYR286 contributed the most significant energy. Therefore, revealing the binding mechanism of alpha-SOH and MPs can contribute to the deep processing of numbing meat products.