Analysis of structural, functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-05 DOI:10.1016/j.foodhyd.2025.111170

Yu Deng , Ling Gao , Zehua Zhang , Zhengbing Guan , Nan Zheng , Pengling Wei , Shuang Du , Yao Wang , Zekun Li , Yongchao Cai , Xiaole Xia

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引用次数: 0

Abstract

Gel properties of soy protein isolate (SPI) are intricately related to food production and quality, making it essential to develop high-performance microbial transglutaminase (MTG) modified SPI with superb gel properties and investigate their interaction mechanism for the food industry. Herein, a computer-aided cavity engineering approach was employed, in order to identify mutants with heightened catalytic activity and improved thermal stability of MTG. Among all the screened mutants, the optimal mutant M14 (N71M/S243M/S199A/R127L) exhibited superior activity than the wild type (WT), with a 14.45-fold increase (354.40 U/mg), accompanied by a T_m value elevation of 1.2 °C (48.7 °C). SPI induced by this mutant presented increased hardness, springiness, and cohesiveness, with respective increments of 18.96%, 49.82%, and 1.78-fold. The enhanced water holding capacity and swelling rate of the gel, along with improved freeze-thaw stability, were attributed to the reduced surface hydrophobicity. Through FTIR analysis, it was observed that the α-helix and β-sheet contents displayed a significant increase of 33.65% and 6.91% respectively, indicating an enhanced stability in gel structure. The modified SPI gel also showed a more compact and uniform network structure, as confirmed by scanning electron microscopy (SEM) images. Furthermore, molecular dynamics simulations demonstrated that the residues Met 71 (M71) and Met 243 (M243) of the mutant M14 were primarily responsible for stabilizing interactions in the complex binding. These findings were expected to expand the application of SPI gels in food manufacturing and processing.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.