Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang
{"title":"PEF诱导葡萄糖淀粉酶活化机制的探讨","authors":"Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang","doi":"10.1016/j.jfoodeng.2025.112732","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112732"},"PeriodicalIF":5.8000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Insights into the mechanism of glucoamylase activation induced by PEF\",\"authors\":\"Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang\",\"doi\":\"10.1016/j.jfoodeng.2025.112732\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":\"403 \",\"pages\":\"Article 112732\"},\"PeriodicalIF\":5.8000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877425002675\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877425002675","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
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.
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.