pH值对双(2-甲基-3-呋喃基)二硫醚与α-淀粉酶结合的影响及相互作用机制研究  

Effect of pH value on binding of bis(2-methyl-3-furyl)disulfide toα-amylase and its interaction mechanism

作　　者：奚宇 余美宏 赵劲灵 曹瑞 程洁仪 李健[1,2] XI Yu;YU Meihong;ZHAO Jinling;CAO Rui;CHENG Jieyi;LI Jian(Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品与健康学院,中国轻工业植物基食品绿色低碳加工技术重点实验室,北京100048 [2]北京工商大学食品与健康学院,北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品与发酵工业》2024年第19期171-179,共9页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(81903275)。

摘　　要：双(2-甲基-3-呋喃基)二硫醚[bis(2-methyl-3-furyl)disulfide,BMFDS]是肉类的一种关键香气化合物,它与口腔中的α-淀粉酶相互作用,影响人体对香气的感知。该研究采用气相色谱-质谱、紫外吸收光谱、荧光光谱、zeta-电位检测、蛋白质表面疏水性、分子对接分析等方法研究BMFDS与α-淀粉酶之间的相互作用机制以及pH值对其相互作用的影响。结果表明,BMFDS与α-淀粉酶之间自发的相互作用形成了基态复合物,对α-淀粉酶的荧光产生了静态猝灭。不同pH条件下其相互作用强度顺序为pH 7.0>pH 8.5>pH 5.0,但都以疏水相互作用为主。pH会影响BMFDS与α-淀粉酶之间的相互作用强度,但并不会改变二者间的相互作用力和反应类型。总之,BMFDS和α-淀粉酶之间存在非共价相互作用,使α-淀粉酶结构松散,且在3种pH条件下的作用强度有差异。该研究可为后续肉类风味调控提供理论依据。Bis(2-methyl-3-furyl)disulfide(BMFDS)is a key aroma compound in meat that interacts withα-amylase in the mouth,affecting the perception of aroma.The interaction mechanism between BMFDS andα-amylase and the influence of pH value were studied by gas chromatography-mass spectrometry,ultraviolet absorption spectroscopy,fluorescence spectroscopy,zeta-potential measurement,and protein surface hydrophobicity,molecular docking analysis here.The results showed that the spontaneous interaction between BMFDS andα-amylase formed a ground state complex that produced static quenching ofα-amylase fluorescence.The interaction intensity order under different pH conditions was pH 7.0>pH 8.5>pH 5.0,and all of them were dominated by hydrophobic interactions.The interaction between BMFDS andα-amylase is affected by pH,but interaction force and reaction type are unaffected.In summary,there is a non-covalent interaction between BMFDS andα-amylase,resulting in a loose structure ofα-amylase and different intensities under the three pH conditions.This study can provide a theoretical basis for subsequent meat flavor regulation.

关 键 词：双(2-甲基-3-呋喃基)二硫醚 Α-淀粉酶 相互作用机制 pH 疏水相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]