Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 171 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037567

Effect of pH value on binding of bis(2-methyl-3-furyl) disulfide to α-amylase and its interaction mechanism

  • XI Yu ,
  • YU Meihong ,
  • ZHAO Jinling ,
  • CAO Rui ,
  • CHENG Jieyi ,
  • LI Jian
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  • 1(Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    2(Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2023-10-08

  Revised date: 2023-10-27

  Online published: 2024-10-29

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Abstract

Bis(2-methyl-3-furyl) disulfide (BMFDS) is a key aroma compound in meat that interacts with α-amylase in the mouth, affecting the perception of aroma.The interaction mechanism between BMFDS and α-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 and α-amylase formed a ground state complex that produced static quenching of α-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 and α-amylase is affected by pH, but interaction force and reaction type are unaffected.In summary, there is a non-covalent interaction between BMFDS and α-amylase, resulting in a loose structure of α-amylase and different intensities under the three pH conditions.This study can provide a theoretical basis for subsequent meat flavor regulation.

Key words： bis(2-methyl-3-furyl) disulfide; α-amylase; interaction mechanisms; pH; hydrophobic interactions

Cite this article

XI Yu , YU Meihong , ZHAO Jinling , CAO Rui , CHENG Jieyi , LI Jian . Effect of pH value on binding of bis(2-methyl-3-furyl) disulfide to α-amylase and its interaction mechanism[J]. Food and Fermentation Industries, 2024 , 50(19) : 171 -179 . DOI: 10.13995/j.cnki.11-1802/ts.037567

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