Regulatory mechanism and flavor perception of heat induced conformational changes in chicken myofibrillar proteins on the binding affinity with sanshool and capsaicin

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-01 DOI:10.1016/j.foodchem.2025.146594

Zhengkai Wang, Xuelian He, ShuWei Wang, Chuanqin Hu, Zhongmin Huang, Wen Fan, Yingli Liu

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引用次数: 0

Abstract

The interaction mechanisms between sanshool and capsaicin with chicken myofibrillar proteins (MPs) under thermal-induced conditions (25–100 °C) have been systematically investigated. By analyzing the characteristics of MPs- sanshool/capsaicin -complex, heating process significantly altered MPs conformation, exposing internal hydrophobic groups and disulfide bonds, affecting binding properties. Flavor adsorption experiments demonstrated enhanced release of linalool and progressively strengthened adsorption of trans-2-decenal and trans-2,4-decadienal with rising temperatures. Molecular docking simulations indicated that sanshool and capsaicin spontaneously bind to TRPV1/TRPA1 sensory receptors through hydrogen bonds, hydrophobic forces, and van der Waals interactions. Sanshool binds to TRPV1 with energies of −6.42 and −6.06 kcal/mol, lower than capsaicin's −4.96 and −4.52 kcal/mol. This enhanced energy release potentiates neuronal tingling perception. Fluorescence analysis showed that the formation of the MPs-capsaicin complex is dominated by hydrogen bonds and van der Waals forces, while the formation of the MPs-sanshool complex primarily relies on hydrophobic interactions and electrostatic forces.

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热诱导鸡肌原纤维蛋白与辣椒素和辣椒素结合的构象变化的调控机制和风味感知

在热诱导条件下（25-100 °C），研究了sanshool和辣椒素与鸡肌原纤维蛋白（MPs）的相互作用机制。通过分析MPs- sanshool/辣椒素配合物的特性，加热过程显著改变MPs的构象，暴露内部疏水性基团和二硫键，影响其结合性能。香精吸附实验表明，随着温度的升高，芳樟醇的释放增强，反式-2-癸烯醛和反式-2,4-癸烯醛的吸附逐渐增强。分子对接模拟表明，sanshool和辣椒素通过氢键、疏水力和范德华相互作用自发结合到TRPV1/TRPA1感觉受体上。Sanshool与TRPV1结合的能量分别为−6.42和−6.06 kcal/mol，低于辣椒素的−4.96和−4.52 kcal/mol。这种增强的能量释放增强了神经元的刺痛感。荧光分析表明，mps -辣椒素配合物的形成主要受氢键和范德华力的影响，而MPs-sanshool配合物的形成主要依靠疏水相互作用和静电力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.