Ziaur Rahman , Sijin Zhang , Arsalan Khan , Juan You , Ru Liu , Qilin Huang , Huawei Ma , Soottawat Benjakul , Tao Yin
{"title":"改良 KGM 对鱼类蛋白质胶凝能力的影响：钩挂效应的新见解","authors":"Ziaur Rahman , Sijin Zhang , Arsalan Khan , Juan You , Ru Liu , Qilin Huang , Huawei Ma , Soottawat Benjakul , Tao Yin","doi":"10.1016/j.foodchem.2025.143652","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated KGM (CKGM) significantly increased the gel strength of myosin gel by 0.69 times and 0.36 times, respectively, compared to KGM. Notably, myosin with DKGM exhibited the highest storage modulus (G') and facilitated the conversion of α-helix structures during heating, leading to a denser gel network. Thermodynamic analysis revealed DKGM had the highest stoichiometric binding ratio with fish protein, indicating strong intermolecular interactions. Molecular docking identified binding sites between KGM tails and myosin heads, showing DKGM formed the most hydrogen bonds and hydrophobic interactions. The simulation of the DKGM-myosin complex demonstrated the highest interaction energy and lowest molecular radius of gyration, supporting the hypothesis that DKGM's tails enhance gelling capability through a hooking effect on adjacent proteins.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143652"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect\",\"authors\":\"Ziaur Rahman , Sijin Zhang , Arsalan Khan , Juan You , Ru Liu , Qilin Huang , Huawei Ma , Soottawat Benjakul , Tao Yin\",\"doi\":\"10.1016/j.foodchem.2025.143652\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated KGM (CKGM) significantly increased the gel strength of myosin gel by 0.69 times and 0.36 times, respectively, compared to KGM. Notably, myosin with DKGM exhibited the highest storage modulus (G') and facilitated the conversion of α-helix structures during heating, leading to a denser gel network. Thermodynamic analysis revealed DKGM had the highest stoichiometric binding ratio with fish protein, indicating strong intermolecular interactions. Molecular docking identified binding sites between KGM tails and myosin heads, showing DKGM formed the most hydrogen bonds and hydrophobic interactions. The simulation of the DKGM-myosin complex demonstrated the highest interaction energy and lowest molecular radius of gyration, supporting the hypothesis that DKGM's tails enhance gelling capability through a hooking effect on adjacent proteins.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"478 \",\"pages\":\"Article 143652\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625009033\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/3/1 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625009033","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/3/1 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated KGM (CKGM) significantly increased the gel strength of myosin gel by 0.69 times and 0.36 times, respectively, compared to KGM. Notably, myosin with DKGM exhibited the highest storage modulus (G') and facilitated the conversion of α-helix structures during heating, leading to a denser gel network. Thermodynamic analysis revealed DKGM had the highest stoichiometric binding ratio with fish protein, indicating strong intermolecular interactions. Molecular docking identified binding sites between KGM tails and myosin heads, showing DKGM formed the most hydrogen bonds and hydrophobic interactions. The simulation of the DKGM-myosin complex demonstrated the highest interaction energy and lowest molecular radius of gyration, supporting the hypothesis that DKGM's tails enhance gelling capability through a hooking effect on adjacent proteins.
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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