Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation
Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation
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DOI：
10.1016/j.lwt.2023.115329
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发表时间：
2023-10-13
影响因子：
6
通讯作者：
Liu，Jianhua
中科院分区：
文献类型：
--
作者：
Walayat，Noman;Yi，Minghua;Liu，Jianhua
研究了魔芋低聚糖(KOG)在冷冻保存过程中对鲤鱼鱼糜蛋白的保护作用。同时，采用分子动力学模拟方法研究了KOG与肌球蛋白的相互作用。尽管用蔗糖(4%)和山梨醇(4%)的混合物作为PC和KOG(1%和3%)处理，但所有样品的钙-ATPase和凝胶强度都降低了。未添加低温保护剂(C)的样品，其Ca~(2+)-ATPase活性和凝胶强度显著降低。这些特性的下降可能是由于肌球蛋白的氧化变化、冰结晶和蛋白质变性。最有趣的是，KOG(3%)加入了在钙-ATPase和凝胶强度特性上表现出显著恒定的样品，这种稳定性通过MD计算研究进一步得到证实。我们的同源性和MD分析结果证实了KOG可以取代水分子并与氨基酸残基形成氢键，从而导致蛋白质的稳定性。总体而言，KOG的水替代作用对冷冻鲤鱼蛋白起到了有效的冷冻保护作用。此外，这一应用可以扩大KOG作为有效的冷冻保护剂在工业层面上的作用。
The cryoprotective effect of konjac oligosaccharide (KOG) on the silver carp surimi proteins during frozen storage was analyzed. Meanwhile, molecular dynamic simulation (MD) was carried out to examine the insight interaction of KOG with myosin. The Ca2+-ATPase and gel strength decreased in all samples, despite the treatment with a sucrose (4%) + sorbitol (4%) mixture as PC and KOG (1 and 3%). The samples added with no cryoprotectants (C) showed a remarkable decline in Ca2+-ATPase activity and gel strength. The decline in these properties could be due to oxidative changes in myosin, ice crystallization, and protein denaturation. Most interestingly, KOG (3%) incorporated samples that presented significant constancy in Ca2+-ATPase and gel strength properties, this stability was further proved with a MD computational study. Our findings of homology and MD analysis affirmed that KOG could substitute water molecules and form hydrogen bonds with amino acid residues, thereby leading to protein stability. Overall, the KOG water substitution action played an efficient cryoprotective effect on frozen silver carp protein. Furthermore, this application could extend the role of KOG at the industrial level as an effective cryoprotectant.