Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking

被引：4
作者：
Tan, Guizhi [1 ]
Ning, Yue [1 ]
Sun, Chaonan [1 ]
Bu, Ying [1 ]
Zhang, Xiaomin [2 ]
Zhu, Wenhui [1 ]
Li, Jianrong [1 ]
Li, Xuepeng [1 ]
机构：
[1] Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage Proc & Saf, Jinzhou 121013, Liaoning, Peoples R China
[2] Jinzhou Expt Sch, Jinzhou 121013, Liaoning, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 22卷
关键词：
Low -temperature plasma; Slightly acidic electrolytic water; Myofibrillar protein; Protein conformation; Molecular docking; GEL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; PRESSURE; INACTIVATION; OXIDATION; BEHAVIOR; ETHANOL; MUSCLE; ZEIN;
D O I：
10.1016/j.fochx.2024.101389
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study investigated the impact of plasma-activated water (PAW), slightly acidic electrolytic water (SAEW) and plasma-activated slightly acidic electrolytic water (PASW) treatment on myofibrillar protein (MP) in salmon fillets. Additionally, the interaction mechanism between myosin and reactive oxygen species was explored by molecular docking. Compared with the control group (719.26 nm), PASW treatment group exhibited the smallest particle size (408.97 nm). The PASW treatment exhibited efficacy in reducing MP aggregation and inhibiting protein oxidation. In comparison with other treatments, PASW treatment demonstrated a greater ability to mitigate damage to the secondary and tertiary structures of MP. O3 and H2O2 interact with myosin through hydrogen bonding. Specifically, O3 interacts with Lys676, Gly677, and Met678 of myosin while H2O2 binds to Thr681, Asp626, Arg680, and Met678. This study offers novel insights into the impact of PASW on MP, and provides a theoretical foundation for its application in aquatic product processing.
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页数：10
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