Myosin affects the structure and volatile flavour compounds binding of G-actin in grass carp
文献类型： 外文期刊
作者： Lin, Rufei 1 ; Xiao, Xiao 1 ; Yue, Yi 3 ; Wang, Ying 1 ; Pan, Daodong 1 ; Wang, Daoying 4 ; Yang, Qiuli 1 ; He, Jun 1 ; Cao, 1 ;
作者机构： 1.Ningbo Univ, State Key Lab Managing Biot & Chem Threats Qual &, Ningbo 315211, Zhejiang, Peoples R China
2.Ningbo Univ, Food & Pharmaceut Sci Coll, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315211, Zhejiang, Peoples R China
3.Wuhan Polytech Univ, Coll Food Sci & Technol, Wuhan 430023, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
关键词： G-actin; grass carp; myosin; protein structure; volatile flavour adsorption
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2020 年 55 卷 10 期
页码：
收录情况： SCI
摘要： The effects of myosin (0, 0.2, 0.4, and 0.6 mg mL(-1)) on the protein structure and volatiles adsorption capacity of G-actin from grass carp were investigated. The results showed that the myosin addition increased the surface hydrophobicity and sulfhydryl contents of G-actin. The Raman spectroscopy analysis showed that the alpha-helix and beta-sheet of G-actin were converted into beta-turn and random coil with 0.2 and 0.4 mg mL(-1) of myosin, while only the beta-turn content increased with 0.6 mg mL(-1) of myosin. The GC-MS analysis indicated that with myosin addition, the adsorption capacities of G-actin on alcohols (1-pantanol, 1-hexanol, 1-octen-3-ol, and 1-octanol) and ketones (2-pentanone, 2-heptanone, 2-octanone, and 2-nonanone) were enhanced; meanwhile, the binding of G-actin to aldehydes (pentanal, hexanal, octanal, and nonanal) was weakened. It was probably due to the formation of actomyosin, and also the excess myosin when treated with high concentrations (0.4 and 0.6 mg mL(-1)) of myosin.
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