Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties.
Glycation is a promising approach to enhance protein gel characteristics in the food industry. The impact of oyster myofibrillar protein (MP) being glycosylated with six oligosaccharides (dextran [Dex]-1 kDa, 5 kDa, 6 kDa, and 10 kDa, xylan [Xyla], and xyloglucan [Xyg]) on structural properties, agg...
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ftpubmed:38865845 2024-06-23T07:52:17+00:00 Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. Liu, Xiaohan Tian, Guifang Fu, Kexin Zuo, Shuojing Li, Xiaoyan Sun, Jilu Zhu, Beiwei Sang, Yaxin 2024 May 29 https://doi.org/10.1016/j.foodchem.2024.139884 https://pubmed.ncbi.nlm.nih.gov/38865845 eng eng Elsevier Science https://doi.org/10.1016/j.foodchem.2024.139884 https://pubmed.ncbi.nlm.nih.gov/38865845 Copyright © 2024 Elsevier Ltd. All rights reserved. Food Chem ISSN:1873-7072 Volume:455 Gel characteristics Molecular docking Molecular dynamics Myofibrillar protein Oligosaccharides Journal Article 2024 ftpubmed https://doi.org/10.1016/j.foodchem.2024.139884 2024-06-13T16:02:00Z Glycation is a promising approach to enhance protein gel characteristics in the food industry. The impact of oyster myofibrillar protein (MP) being glycosylated with six oligosaccharides (dextran [Dex]-1 kDa, 5 kDa, 6 kDa, and 10 kDa, xylan [Xyla], and xyloglucan [Xyg]) on structural properties, aggregation behavior and gel properties was investigated in this study. The findings demonstrated that oligosaccharides significantly increased the glycation degree of MP by forming a stable tertiary conformation, increasing the contents of the disulfide bond and hydrogen bonds. Additionally, particle sizes decreased and solubility increased after glycation, improving the gel's strength, water-holding capacity, thermal stability, elastic modulus, and ordered network layout. It was determined that MP-Dex 5 had the best gel properties. The gel strength and water holding capacity of MP-Dex 5 increased by 70.59% and 32.27%, respectively. Molecular dynamics simulations results showed van der Waals energy and electrostatic interactions favor myosin binding to Dex or Xyla units. This study will provide insights into the relationship between molecular structure, aggregation behavior and gel property of oyster MP-oligosaccharide couples, and expand the application of oyster MP in food gels. Article in Journal/Newspaper Crassostrea gigas PubMed Central (PMC) Food Chemistry 455 139884 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Gel characteristics Molecular docking Molecular dynamics Myofibrillar protein Oligosaccharides |
spellingShingle |
Gel characteristics Molecular docking Molecular dynamics Myofibrillar protein Oligosaccharides Liu, Xiaohan Tian, Guifang Fu, Kexin Zuo, Shuojing Li, Xiaoyan Sun, Jilu Zhu, Beiwei Sang, Yaxin Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
topic_facet |
Gel characteristics Molecular docking Molecular dynamics Myofibrillar protein Oligosaccharides |
description |
Glycation is a promising approach to enhance protein gel characteristics in the food industry. The impact of oyster myofibrillar protein (MP) being glycosylated with six oligosaccharides (dextran [Dex]-1 kDa, 5 kDa, 6 kDa, and 10 kDa, xylan [Xyla], and xyloglucan [Xyg]) on structural properties, aggregation behavior and gel properties was investigated in this study. The findings demonstrated that oligosaccharides significantly increased the glycation degree of MP by forming a stable tertiary conformation, increasing the contents of the disulfide bond and hydrogen bonds. Additionally, particle sizes decreased and solubility increased after glycation, improving the gel's strength, water-holding capacity, thermal stability, elastic modulus, and ordered network layout. It was determined that MP-Dex 5 had the best gel properties. The gel strength and water holding capacity of MP-Dex 5 increased by 70.59% and 32.27%, respectively. Molecular dynamics simulations results showed van der Waals energy and electrostatic interactions favor myosin binding to Dex or Xyla units. This study will provide insights into the relationship between molecular structure, aggregation behavior and gel property of oyster MP-oligosaccharide couples, and expand the application of oyster MP in food gels. |
format |
Article in Journal/Newspaper |
author |
Liu, Xiaohan Tian, Guifang Fu, Kexin Zuo, Shuojing Li, Xiaoyan Sun, Jilu Zhu, Beiwei Sang, Yaxin |
author_facet |
Liu, Xiaohan Tian, Guifang Fu, Kexin Zuo, Shuojing Li, Xiaoyan Sun, Jilu Zhu, Beiwei Sang, Yaxin |
author_sort |
Liu, Xiaohan |
title |
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
title_short |
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
title_full |
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
title_fullStr |
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
title_full_unstemmed |
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. |
title_sort |
molecular structural modification of myofibrillar protein from oyster (crassostrea gigas) with oligosaccharides for improving its gel properties. |
publisher |
Elsevier Science |
publishDate |
2024 |
url |
https://doi.org/10.1016/j.foodchem.2024.139884 https://pubmed.ncbi.nlm.nih.gov/38865845 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Food Chem ISSN:1873-7072 Volume:455 |
op_relation |
https://doi.org/10.1016/j.foodchem.2024.139884 https://pubmed.ncbi.nlm.nih.gov/38865845 |
op_rights |
Copyright © 2024 Elsevier Ltd. All rights reserved. |
op_doi |
https://doi.org/10.1016/j.foodchem.2024.139884 |
container_title |
Food Chemistry |
container_volume |
455 |
container_start_page |
139884 |
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1802643551212797952 |