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Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation
- Source :
- Food Hydrocolloids. 91:275-282
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- The glycation of silver carp (Hypophthalmichthys molitrix) myosin (Ms) with konjac oligo-glucomannan (KOG) of different deacetylation degrees (DDs) was investigated, in an attempt to detect the structural changes of myosin. As DD increased in KOG, glycation changed the composition of amino acids in myosin, and the surface hydrophobicity (H0) of glycoconjugates decreased. Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD) spectroscopy exhibited the significant changes of the primary and secondary structure. The increase of denaturation temperature from DSC spectra and the changes of intrinsic fluorescence emission spectra revealed that the changes in the folded state of myosin occurred, indicating that the thermal stability or the tertiary/quaternary structural stability of myosin can be improved by the glycation with KOG of different DDs. The results from scanning electron microscope (SEM) and atomic force microscope (AFM) demonstrated that when deacetylated KOGs (DKOGs) were used as sugar donor, the glycoconjugates were larger and the surface structure is more dispersed than myosin alone. It can be suggested that myosin holds a more flexible conformation after glycation with DKOGs, which is more suitable for its various excellent functional properties.
- Subjects :
- Circular dichroism
010304 chemical physics
Chemistry
General Chemical Engineering
Glucomannan
04 agricultural and veterinary sciences
General Chemistry
040401 food science
01 natural sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Glycation
0103 physical sciences
Myosin
Biophysics
Denaturation (biochemistry)
Thermal stability
sense organs
Fourier transform infrared spectroscopy
Protein secondary structure
Food Science
Subjects
Details
- ISSN :
- 0268005X
- Volume :
- 91
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........7c49e62361df510ff6021c4a3f611d65