PEF诱导葡萄糖淀粉酶活化机制的探讨

IF 5.8 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang
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引用次数: 0

摘要

脉冲电场(PEF)是一种非热加工技术,许多研究表明,脉冲电场可以激活葡萄糖淀粉酶,但其确切的激活机制尚未确定。为了阐明PEF活化与葡萄糖淀粉酶的结构和物理性质之间的关系,本研究采用分子动力学(MD)模拟方法进行了模拟实验。MD结果表明,随着脉冲次数的增加,葡萄糖淀粉酶的结合袋体积不断扩大,结合袋的柔韧性和溶剂可及性不断提高,整体稳定性先升高后降低。本研究阐明了PEF作用下葡萄糖淀粉酶稳定性变化与活性变化之间的相互关系,为PEF诱导的葡萄糖淀粉酶活化过程中的稳定性调控提供理论指导。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Insights into the mechanism of glucoamylase activation induced by PEF
Pulsed Electric Field (PEF) is a non-thermal processing technology, numerous studies have demonstrated that PEF can activate glucoamylase, nevertheless, the exact activation mechanism remains undetermined. To clarify the relationship between PEF activation and the structure and physical properties of glucoamylase, this study conducted simulation experiments using molecular dynamics (MD) simulation. MD results revealed that with increasing pulse numbers, the binding pocket volume of glucoamylase continuously expanded accompanied by elevated flexibility and solvent accessibility of binding pocket, while overall stability initially increased then decreased. This study elucidates the interconnections between stability changes and activity variations under PEF treatment, providing theoretical guidance for stability regulation during PEF-induced activation of glucoamylase.
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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