肌球蛋白
化学
茶黄素
生物物理学
分子动力学
猝灭(荧光)
生物化学
蛋白质二级结构
食品科学
色谱法
生物
计算化学
荧光
多酚
物理
量子力学
抗氧化剂
作者
Guanxu Liu,Zhixi Li,Zekun Li,Changchun Hao,Yongfeng Liu
标识
DOI:10.1016/j.ijbiomac.2023.125836
摘要
In this study, the interaction mechanism between theaflavin and myosin was explored to confirm the potential application of theaflavin in the meat protein system. A series of theaflavin and myosin solutions were prepared for spectroscopic studies. Spectroscopy results showed that theaflavins formed complexes with myosin and affected the microenvironment of myosin. And that addition of theaflavin cause static quenching of the myosin solution. Theaflavin and bovine myosin combined through hydrophobic interaction to form a complex, and gradually increasing the temperature was conducive to the binding of theaflavin and bovine myosin. This interaction results in a decrease in the α -helix content of myosin. Molecular dynamics simulation results confirmed that hydrophobic interactions and hydrogen bonds made the protein structure more compact and stable. And the in vitro digestion process was simulated. The results showed that the addition of theaflavin could significantly reduce the digestibility of myosin.
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