Effects of Mesona chinensis Benth Polysaccharide on the Physicochemical Properties and Structural Characteristics of Myosin

被引：0
|
作者：
Zhou X. [1 ]
You G. [2 ]
Gao K. [1 ]
Dong [1 ]
Ma S. [1 ]
Chen S. [1 ]
Liu X. [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning
[2] College of Food Engineering, Beibu Gulf University, Qinzhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 04期
关键词：
interaction; Mesona chinensis Benth polysaccharide; myosin; structural properties;
D O I：
10.7506/spkx1002-6630-20220507-094
中图分类号：
学科分类号：
摘要：
The effects of different concentrations (0–0.10 mg/mL) of Mesona chinensis Benth polysaccharide (MCP) on the physicochemical properties (potential, particle size, surface hydrophobicity, and sulfhydryl groups), structural properties (determined by ultraviolet-visible spectroscopy, fluorescence spectroscopy, Fourier transformation infrared spectroscopy, circular dichroism spectroscopy, and electrophoresis) and microstructure of myosin were investigated. The interaction mechanism between myosin and MCP was elucidated. The results showed that the interaction force between myosin and MCP changed with increasing MCP, and myosin-MCP complexes and myosin-myosin aggregates were formed mainly through electrostatic interaction force and hydrophobic interaction, thereby increasing the turbidity of the myosin-MCP mixed system, decreasing the potential and surface hydrophobicity, widening the range of particle size distribution, and reducing the average particle size (D50). Besides, ultraviolet-visible spectroscopy, fluorescence spectroscopy, and circular dichroism spectroscopy also confirmed that myosin structure changed with increasing MCP concentration. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：48 / 56
页数：8
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