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直链淀粉-月桂酸-β-乳球蛋白复合物形成的机制:实验和分子动力学研究。

Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.

机构信息

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

出版信息

J Agric Food Chem. 2022 Aug 31;70(34):10635-10643. doi: 10.1021/acs.jafc.2c04523. Epub 2022 Aug 22.

Abstract

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.

摘要

本研究旨在通过实验研究和分子动力学(MD)模拟揭示直链淀粉(AM)、月桂酸(LA)和β-乳球蛋白(βLG)模型系统形成三元复合物的机制。实验分析表明,疏水相互作用和氢键对 AM-LA-βLG 复合物的形成贡献大于静电相互作用。MD 模拟表明,AM 和 βLG 之间通过静电相互作用和氢键形成相互作用,范德华力的作用较小,AM 和 LA 之间通过范德华力形成相互作用,这些相互作用主要负责复合物的形成。实验结果和 MD 模拟的结合为我们提供了新的机制见解,并得出结论,即 AM 和 LA 之间的疏水相互作用、范德华力以及 AM 和 βLG 之间的范德华力和氢键是形成 AM-LA-βLG 复合物的主要驱动力。

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