Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100814

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Abstract

The effects of various contents of okra polysaccharide (OP) (0%–1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I₈₅₀/I₈₃₀ of Fourier transform infrared spectroscopy, indicating that hydrogen bonds were formed between OP and MP. Adding OP promoted the transition from α-helix to β-sheet in the MP. OP exposed the hydrophobic groups of MPs and increased the number of hydrophobic interactions between them, favoring the formation of a dense gel network. Molecular docking predicted that hydrogen bonds were the main force involved in the binding of OP and MP. Moderate OP promoted the aggregation of MPs and improved their functional properties, facilitating heat-induced gelation.

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增强黄秋葵的胶凝特性：黄秋葵多糖与肌纤蛋白分子间相互作用的启示

研究了不同含量的秋葵多糖（OP）（0%-1%）对肌纤维蛋白（MP）凝胶化的影响以及OP与MP之间的相互作用机制。在添加量为 0.75% 时，OP 可改善 MP 的胶凝特性。流变学分析表明，OP 的添加增强了 MP 之间的相互作用，使分子间凝胶网络结构更加致密。OP 的加入使傅里叶变换红外光谱的 I850/I830 发生移动，表明 OP 与 MP 之间形成了氢键。OP 的加入促进了 MP 从 α-螺旋向 β-片状的转变。OP 暴露了 MP 的疏水基团，增加了它们之间的疏水相互作用，有利于形成致密的凝胶网络。分子对接预测氢键是 OP 与 MP 结合的主要作用力。适度的 OP 可促进 MP 的聚集并改善其功能特性，从而促进热诱导凝胶化。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.

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