脉冲电场提高 EGCG 与豌豆分离蛋白结合能力的研究：多光谱及计算机模拟解析
Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
出版信息
Int J Biol Macromol. 2023 Jul 31;244:125082. doi: 10.1016/j.ijbiomac.2023.125082. Epub 2023 May 29.
Understanding molecular mechanisms during protein modification is critical for expanding the application of plant proteins. This study investigated the conformational change and molecular mechanism of pea protein isolate (PPI) under pulsed electric field (PEF)-assisted (-)-Epigallocatechin-Gallate (EGCG) modification. The flexibility of PPI was significantly enhanced after PEF treatment (10 kV/cm) with decrease (23.25 %) in α-helix and increase (117.25 %) in random coil. The binding constant and sites of PEF-treated PPI with EGCG were increased by 2.35 times and 10.00 % (308 K), respectively. Molecular docking verified that PEF-treated PPI had more binding sites with EGCG (from 4 to 10). The number of amino acid residues involved in hydrophobic interactions in PEF-treated PPI-EGCG increased from 5 to 13. PEF-treated PPI-EGCG showed a significantly increased antioxidant activity compared to non-PEF-treated group. This work revealed the molecular level of PEF-assisted EGCG modification of PPI, which will be significant for the application of PPI in food industry.
了解蛋白质修饰过程中的分子机制对于拓展植物蛋白的应用至关重要。本研究探讨了脉冲电场（PEF）辅助（-）-表没食子儿茶素没食子酸酯（EGCG）修饰下豌豆蛋白分离物（PPI）的构象变化和分子机制。PEF 处理（10 kV/cm）后，PPI 的柔韧性显著增强，α-螺旋减少（23.25%），无规卷曲增加（117.25%）。PEF 处理的 PPI 与 EGCG 的结合常数和结合位点数分别增加了 2.35 倍和 10.00%（308 K）。分子对接验证了 PEF 处理的 PPI 与 EGCG 具有更多的结合位点（从 4 个增加到 10 个）。PEF 处理的 PPI-EGCG 中涉及疏水相互作用的氨基酸残基数从 5 个增加到 13 个。与未经 PEF 处理的组相比，PEF 处理的 PPI-EGCG 表现出显著增强的抗氧化活性。这项工作揭示了 PEF 辅助 PPI-EGCG 修饰的分子水平，这对于 PPI 在食品工业中的应用将具有重要意义。
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