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

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.