Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships. (November 2017)

• Record Type: Journal Article
• Authors: Liu, Jianhua; Luo, Yahong; Gu, Saiqi; Xu, Qiuhong; Zhang, Jingjing; Zhao, Peicheng; Ding, Yuting
• Is Part Of: Food hydrocolloids. Volume 72(2017)
• Page Start: 136
• Page End: 144
• Publication Date: 2017-11
• Subjects: Myosin -- Konjac oligo-glucomannan -- Glycation -- Physicochemical properties -- Conformation -- Emulsifying properties; Ms myosin -- Mf myofibrillar -- KOG konjac oligo-glucomannan -- KGM konjac glucomannan -- AO alginate oligosaccharide -- DP degree of polymerization -- BPB bromophenol blue -- EAI emulsifying activity index -- ESI emulsion stability index -- AFM atomic force microscopy -- DSC differential scanning calorimetry -- CD circular dichroism -- SDS sodium dodecyl sulphate -- ANOVA analysis of variance -- LSD least significant difference -- SAPP acid-precipitated soy protein -- SH sulfhydryl -- HMM heavy meromyosin -- LMM light meromyosin -- H0 surface hydrophobicity -- OVA ovalbumin -- WPI whey protein isolate -- GOD glucose oxidase; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.05.040
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Silver carp myosin (Ms) was glycated with konjac oligo-glucomannan (KOG) under dry reaction conditions. The physicochemical properties (amino acid composition, total sulfhydryl groups, hydrophobicity, viscosity and microstructure), conformational properties (heat changes, secondary and tertiary conformations) and functional properties (emulsifying properties) were investigated. The amino acid composition (especially relative acidic/basic charged amino acid ratio) was an intrinsic physicochemical parameter that largely determined other physicochemical and conformational properties. Formation of Ms-KOG conjugates reduced the total sulfhydryl groups content and hydrophobicity. Glycation for 12 h increased the viscosity of Ms by 35-fold. Nanoscale structure and secondary conformation, as determined by atomic force microscopy and far-UV circular dichroism spectroscopy, remarkably changed. Combined analysis of differential scanning calorimetry and intrinsic emission fluorescence indicated that Ms may undergo a tertiary conformation unfolding and subsequent rearrangement process. More importantly, we have interestingly found that KOG improved the flexibility in conformation and enhanced the steric hindrance of Ms. This specific structure of Ms-KOG eventually improved the emulsifying properties. Graphical abstract: Highlights: Ms-KOG reduced the total sulfhydryl groups content and hydrophobicity. Glycation with KOG for 12 h increased the viscosity of Ms by 35-fold. Ms undergoes a conformational unfolding and rearrangement process during glycation. The EAI and ESI of Ms were significantly increased after glycation with KOG. KOG improved the flexibility in conformation and enhanced the steric hindrance of Ms.