Characterization of silver carp myosin glycated with phosphorylated konjac oligo-glucomannan.
Characterization of silver carp myosin glycated with phosphorylated konjac oligo-glucomannan.
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DOI：
10.1002/jsfa.11268
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发表时间：
2021-04
影响因子：
4.1
通讯作者：
Jianyou Zhang;Wei Zhou;Mingjiang Xu;Chunhua Fang;Qiwei Du;Xia Xu;Fei Lyu;Yuting Ding;
中科院分区：
文献类型：
--
作者：
Jianyou Zhang;Wei Zhou;Mingjiang Xu;Chunhua Fang;Qiwei Du;Xia Xu;Fei Lyu;Yuting Ding;
背景肌球蛋白（Myosin，Ms）在鱼肉中含量丰富，但由于其溶解度低、热稳定性差，限制了其在食品工业中的应用。我们以前的报告发现，这些功能特性的Ms可以显着改善后，糖化与葡甘露寡糖（KOG）。然而，磷酸化KOG（PKOG）对银鲤Ms的理化、结构和功能特性的影响尚不清楚。结果银Ms蛋白在50 °C、75%相对湿度条件下，经PKOG糖化48 h后，其蛋白质的理化性质基本稳定。随着磷酸化程度（DP）的增加，游离氨基含量增加，而接枝度（DG）下降。与此同时，等电点（pI）降低，但PKOGs的pI无差异。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析表明形成的糖复合物，和扫描电子显微镜（SEM）显示较薄的薄片和不均匀的外观的糖复合物。傅里叶变换红外光谱（FT-IR）表明，酰胺的I，II和III带的MS的糖基化改变。MS变得高度可溶于0.5 M NaCl中，随着PKOG中磷酸盐添加量的增加。80 °C加热60 min，可有效提高Ms的热稳定性。结论适当的PKOG糖基化修饰可提高Ms的溶解性和热稳定性。本文受版权保护。All rights reserved.
BACKGROUND Myosin (Ms) is abundant in fish meat, but it has limited application in food industry because of its low solubility and thermal stability. Our previous reports found that these functional properties of Ms can be significantly improved after glycation with konjac oligo-glucomannan (KOG). However, the effects of phosphorylated KOG (PKOG) on physico-chemical, structural and functional properties of silver carp Ms are still unknown. RESULTS This study characterized the silver carp Ms protein glycated with PKOG under 50 °C and 75% relative humidity for 48 h. As degree of phosphorylation (DP) increased, free amino content increased, whereas degree of grafting (DG) decreased. Meanwhile, isoelectric point (pI) reduced, however, PKOGs showed no differences in pI. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis suggested the formation of glycoconjugates, and scanning electron microscopy (SEM) revealed thinner flakes and uneven appearance of glycoconjugates. Fourier transform infrared spectroscopy (FT-IR) indicated that the amide I, II and III bands of Ms were changed by the glycation. Ms became highly soluble in 0.5 M NaCl with the increase of phosphate addition in PKOGs. Thermal stability of Ms was effectively improved when heated at 80 °C for 60 min. CONCLUSION Glycation with appropriate PKOG might be a promising way for Ms modification due to improved solubility and thermal stability. This article is protected by copyright. All rights reserved.