分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律  

Effects of Pulsed Electric Field on Gelation Properties of PSE-Like Chicken Myosin:A Molecular Dynamics Simulation Analysis

作　　者：郭雨晨 董铭 曾宪明 田惠鑫 尹家琪 侯钰柯 白云 唐长波 韩敏义 徐幸莲 GUO YuChen;DONG Ming;ZENG XianMing;TIAN HuiXin;YIN JiaQi;HOU YuKe;BAI Yun;TANG ChangBo;HAN MinYi;XU XingLian(College of Food Science and Technology,Nanjing Agricultural University/Collaborative Innovation Center for Meat Production and Processing Quality and Safety Control of Jiangsu Province/Key Laboratory for Meat Processing,Ministry of Agriculture,Nanjing 210095;Wens Foodstuff Group Co.,Ltd.,Yunfu 527400,Guangdong)

机构地区：[1]南京农业大学食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/农业部肉品加工重点实验室,南京210095 [2]温氏食品集团股份有限公司,广东云浮527400

出　　处：《中国农业科学》2023年第4期741-753,共13页Scientia Agricultura Sinica

基　　金：国家自然科学基金(32272252);兵团重点领域科技攻关项目(2022AB001);国家重点研发计划(2019YFC1606200);现代农业产业技术体系专项资金资助(CARS-41)。

摘　　要：【目的】以类PSE鸡肉肌原纤维蛋白为研究对象,通过分子动力学模拟技术研究脉冲电场处理对其凝胶特性和构象修饰的影响,并对凝胶特性改变的潜在机制进行阐述,以此拓宽这种新兴食品加工技术的工业应用,为禽类加工方向提高异常肉制品的经济效益提供一种新的方法。【方法】本试验选取类PSE鸡肉为原料并提取其肌原纤维蛋白,对比8、18和28 kV·cm^(-1)电场强度下脉冲电场(脉冲电场频率为800 Hz,占空比47%)处理及非脉冲电场处理的类PSE鸡肉肌原纤维蛋白不稳定动力学指数、流变学特性及通过分子动力学技术建立电场强度18 kV·cm^(-1)的脉冲电场模拟体系,通过收集模拟过程中的均方根偏差(RMSD)、均方根波动(RMSF)和对蛋白质总体构象的观察的变化来阐明在该条件下脉冲电场处理对类PSE鸡肉肌原纤维蛋白分子构象动态变化的作用机制。研究脉冲电场作用对类PSE鸡肉肌原纤维蛋白构象稳定性、保水性、流变特性的影响。【结果】不同电场强度的脉冲电场处理后的类PSE鸡肉肌原纤维蛋白体系不稳定动力学曲线斜率更小,蛋白体系相较于未经处理的样品更加稳定。蛋白凝胶的保水性结果为18 kV·cm^(-1)(81.42%)>28 kV·cm^(-1)(79.46%)>8 kV·cm^(-1)(77.82%)>0 kV·cm^(-1)(76.15%),流变学特性研究表明储能模量(G′)和损耗模量(G″)的变化与保水性变化具有相同的趋势,且18 kV·cm^(-1)的脉冲电场处理显著提高了蛋白凝胶的G′和G″(P<0.05)。18 kV·cm^(-1)电场强度下进行30 ns的分子动力学模拟结果显示,多聚体蛋白模型在处理后显示出更高的RMSD值及更为显著的RMSF波动,体现为蛋白质分子二级结构发生解螺旋和解折叠,α-螺旋转变为无规则卷曲,蛋白质分子多肽链展开,氨基酸残基暴露,同时蛋白质分子表现出更高的柔韧性。蛋白质-蛋白质和蛋白质-水之间的相互作用,如静电相互作用、氢键、�【Objective】In the present study,the effects of pulsed electric field(PEF)on pale soft exudative-like(PSE-like)chicken myofibrillar protein gel properties and conformational modification were investigated by molecular dynamics simulation.The potential mechanism of gel properties change was explored,so as to broaden the industrial application of this emerging food processing technology and to provide a novel method for enhancing abnormal meat products economic benefit in poultry processing.【Method】Myofibrillar protein was extracted from PSE-like chicken.Effect of PEF under 8,18 and 28 kV·cm^(-1)electric field intensity(800 Hz,duty cycle 47%)were compared with untreated samples of PSE-like chicken myofibrillar for turbiscan stability index(TSI)and rheological properties,and the PEF simulation system of 18 k V·cm^(-1)electric field strength was established by molecular dynamics simulation technology.The root mean square deviation(RMSD),root mean square fluctuation(RMSF)and the overall conformational changes of proteins were collected to explore the mechanism of PEF treatment on the molecular conformational changes of myofibrillar proteins in PSE-like chicken,and the effects of PEF on the conformational stability,water holding capacity(WHC)and rheological properties of myofibrillar protein extracted from PSE-like chicken were also evaluated.【Result】The TSI of the PSE-like chicken myofibrillar protein system treated by PEF with various field strengths had a smaller slope,which indicated that the protein system was more stable than the untreated sample.The results of WHC of protein gel were 18kV·cm^(-1)(81.42%)>28 kV·cm^(-1)(79.46%)>8 kV·cm^(-1)(77.82%)>0 kV·cm^(-1)(76.15%).The rheological properties demonstrated that the changes of storage modulus(G’)and loss modulus(G")had the same trend as that of WHC,and the treatment of 18 kV·cm^(-1)significantly improved the G’and G"of myofibrillar protein gel(P<0.05).The molecular dynamics simulation result of 30 ns under18 kV·cm^(-1)PEF revealed the polym

关 键 词：类PSE鸡肉 肌原纤维蛋白质 脉冲电场 凝胶特性 分子动力学模拟 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]