鱼肌球蛋白与腥味物质的结合作用研究

Studies on the Interactions of Fish Myosin with Fishy Odor Compounds

为了阐明花鲢鱼肌球蛋白与特征腥味物质的结合作用,构建肌球蛋白-腥味化合物作用体系,采用顶空-气相色谱-质谱联用、分子模拟、差示扫描量热法、拉曼光谱等技术研究肌球蛋白与腥味物质间的作用。结果表明,肌球蛋白与6种腥味物质间的结合能力随碳链长度及不饱和度的增加而显著增加,且1-辛烯-3-醇的结合能力显著低于醛类化合物;腥味物质使肌球蛋白分子结构展开,α-螺旋向β-折叠和β-转角转变,蛋白质表面疏水性增大,总巯基和活性巯基含量增加,Zeta电位绝对值降低,蛋白质的热稳定性降低,并且其中的醛类物质对肌球蛋白结构的影响显著高于醇类;所选腥味物质与肌球蛋白间的作用力主要是疏水作用、氢键和共价键。

The mechanism of the interaction bighead carp myosin binding characteristic fishy odor compounds was illustrated by establishing a system of myosin-fishy odor compounds.The interaction of myosin with fishy odor compounds were explored by HS-GC-MS,molecular simulation,DSC,Raman spectroscopy,etc.The results showed that the binding ability of myosin with six fishy odor compounds increased significantly with the increase of carbon chain length and unsaturation degree.In addition,the binding ability of 1-octen-3-ol was significantly lower than that of aldehydes.The existence of odor compounds unfolded the molecular structure of myosin and caused the transformation ofα-helix toβ-sheet andβ-turn.Meanwhile,the surface hydrophobicity of myosin,total sulfhydryl groups and active sulfhydryl group increased,while the absolute value of Zeta potential and thermal stability of myosin decreased.Moreover,the effect of aldehydes on the structure of myosin was significantly higher than that of alcohols.The interaction forces between selected fishy substances and myosin were mainly hydrophobic interaction,hydrogen bonding and covalent bonding.