Changes to the tropomyosin structure alter the angiotensin-converting enzyme inhibitory activity and texture profiles of eel balls under high hydrostatic pressure

被引:9
|
作者
Li, Zhenglong [1 ]
Liu, Huipeng [1 ]
Ma, Rongrong [1 ]
Tang, Biling [1 ]
Pan, Di [1 ]
Peng, Yajuan [1 ]
Ling, Xueping [1 ]
Wang, Yuanpeng [1 ]
Wu, Xuee [1 ]
Che, Liming [1 ]
He, Ning [1 ]
机构
[1] Xiamen Univ, Coll Chem & Chem Engn, Dept Chem & Biochem Engn, Xiamen 361005, Peoples R China
基金
中国国家自然科学基金;
关键词
FUNCTIONAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; PROTEIN HYDROLYSATE; SECONDARY STRUCTURE; BY-PRODUCTS; GELATION; PEPTIDES; SURIMI; PRETREATMENT; SHELLFISH;
D O I
10.1039/c8fo01495g
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Changes in the structure of tropomyosin (TM) altered the texture profiles of eel balls and the inhibitory activity of the angiotensin-converting enzyme (ACE). The secondary and tertiary structure of TM was determined after high hydrostatic pressure (HHP) treatment. The correlation between the spatial structure of TM and the texture profiles of eel balls was developed and discussed. The -sheet was converted to a -turn and a random coil when treated at HHP (200-400 MPa), meanwhile the -helix unfolded and was converted into a -sheet, -turn and a random coil with treatment at 500 and 600 MPa. The surface hydrophobicity (H-0) was increased and the sulfhydryl (SH) content decreased with an increase in the pressure. The results indicated that the texture profiles of eel balls showed a negative relationship with the -helix, -sheet and SH content. The texture profiles of eel balls were greatly enhanced after treatment at 500 and 600 MPa, leading to the improved surface network of the eel ball products. The ACE inhibitory activity of TM after HHP treatment exhibited a positive relationship with the -sheet content in the protein. The ACE inhibitory activity was preserved under 600 MPa.
引用
收藏
页码:6536 / 6544
页数:9
相关论文
共 5 条
  • [1] Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein
    Ma, Rongrong
    Liu, Huipeng
    Li, Yuanhong
    Atem, Bior James Akoi
    Ling, Xueping
    He, Ning
    Che, Liming
    Wu, Xuee
    Wang, Yuanpeng
    Lu, Yinghua
    FOOD AND BIOPROCESS TECHNOLOGY, 2021, 14 (09) : 1631 - 1639
  • [2] Angiotensin-Converting Enzyme Inhibitory Effects by Plant Phenolic Compounds: A Study of Structure Activity Relationships
    Al Shukor, Nadin
    Van Camp, John
    Gonzales, Gerard Bryan
    Staljanssens, Dorien
    Struijs, Karin
    Zotti, Moises J.
    Raes, Katleen
    Smagghe, Guy
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (48) : 11832 - 11839
  • [3] Quantitative Structure-Activity Relationship Analysis of Angiotensin-Converting Enzyme Inhibitory Pentapeptides Based on Amino Acid Descriptors
    Guo X.
    Li Y.
    Ma J.
    Zhang Y.
    Li H.
    Yang J.
    Fan P.
    Gao D.
    Shipin Kexue/Food Science, 45 (13): : 38 - 48
  • [4] Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306
    Wu, Nan
    Zhao, Yue
    Wang, Yurong
    Shuang, Quan
    JOURNAL OF DAIRY SCIENCE, 2022, 105 (03) : 1837 - 1847
  • [5] Screening assay of angiotensin-converting enzyme inhibitory activity from complex natural colourants and foods using high-throughput LC-MS/MS
    Inoue, Koichi
    Kitade, Marie
    Hino, Tomoaki
    Oka, Hisao
    FOOD CHEMISTRY, 2011, 126 (04) : 1909 - 1915