The role of cysteine in the formation of domain structures of papain and legumin in peas, involved in limited proteolysis

Y. Matveev, E. Averyanova
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引用次数: 1

Abstract

The limited use of plant proteins for food is explained by their low bioavailability and poor digestibility by enzymes of the gastrointestinal tract. Partially reproduced enzymatic processes of limited proteolysis that occur during seed germination are used to modify and improve the edibility characteristics of seed proteins. The present work discusses the possibility of reducing the duration of seed germination processes by optimising the conditions and parameters of limited proteolysis. To optimise manufacturing high-quality final product, enzymes (additional to the natural enzymes in the seed) and proteolysis conditions (in this case, temperature), as well as added substances (hydrolysis activators), were selected. The influence of cysteine on the formation of domain structures of proteins (enzymes and globulins) was evaluated. The proposed expressions can be used to determine those fragments of protein molecules that form stable domains and become unstructured when exposed to enzymes. Optimal conditions for limited proteolysis were identified based on the physical mechanism of action of papain-like proteolytic enzymes on pea legumin LegA (3KSC, CAA10722). It is shown that the decomposition of protein secondary structures takes 6–8 times longer, since the formed hydrogen bonds limit the access of enzymes to the corresponding amino-acid residues. It is also demonstrated that the decomposition of hydrogen bonds, e.g. by preliminary heat treatment of proteins, will broaden the prospects for limited proteolysis.
半胱氨酸在豌豆中木瓜蛋白酶和豆豆蛋白结构域形成中的作用,涉及有限的蛋白质水解
植物蛋白在食品中的有限使用是由于它们的生物利用度低和胃肠道酶的消化率差。在种子萌发过程中发生的有限蛋白质水解的部分复制酶过程被用来修饰和改善种子蛋白质的可食性特征。本工作讨论了通过优化有限蛋白水解的条件和参数来减少种子萌发过程持续时间的可能性。为了优化生产高质量的最终产品,选择了酶(除了种子中的天然酶)和蛋白质水解条件(在这种情况下,温度)以及添加的物质(水解活化剂)。评估了半胱氨酸对蛋白质(酶和球蛋白)结构域结构形成的影响。所提出的表达可以用来确定那些形成稳定结构域的蛋白质分子片段,并在暴露于酶时变得非结构化。基于木瓜蛋白酶样蛋白水解酶对豌豆豆素LegA (3KSC, CAA10722)的作用物理机制,确定了有限蛋白水解的最佳条件。结果表明,蛋白质二级结构的分解需要6-8倍的时间,因为形成的氢键限制了酶进入相应的氨基酸残基。研究还表明,氢键的分解,例如通过对蛋白质进行初步热处理,将拓宽有限蛋白质水解的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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