A novel zinc-chelating peptide identified from rapeseed (Brassica napus) protein hydrolysate: insights into its zinc-binding sites by density functional theory
文献类型: 外文期刊
作者: Wang, Hao 1 ; Huang, Jingjing 1 ; Yang, Mingliu 1 ; Zhou, Yingqin 1 ; Yin, Junfeng 1 ; Yan, Yan 1 ; Xie, Ningning 1 ;
作者机构: 1.Anhui Acad Agr Sci, Inst Agroprod Sci & Technol, Hefei 230031, Peoples R China
2.Anhui Engn Lab Funct Microorganisms & Fermented Fo, Hefei 230031, Peoples R China
3.Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China
关键词: Binding site; geometric structure; quantum chemistry; rapeseed protein; zinc chelating peptide
期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.3; 五年影响因子:3.5 )
ISSN: 0950-5423
年卷期: 2023 年
页码:
收录情况: SCI
摘要: The binding sites between zinc chelating peptide (ZCP) and zinc have not been clearly understood at the quantum chemistry level. Ala-Ser-His (ASH), a new ZCP located in the cruciferin precursor, was identified from in vitro digestion hydrolysate of rapeseed (Brassica napus) protein. Also, ASH exerted the concentration value of 114.09 & PLUSMN; 0.98 mM showing 50% zinc chelating activity. The prepared ASH-Zn (ZCP-zinc chelate), displayed varying characteristics from ASH on surface microstructures, X-ray photon energies, and infrared spectrum. The geometric structure of ASH-Zn with minimum free energy was obtained using density functional theory, producing a bridge bond of O-21-Zn-41-O-32 between Ser and His residues. Based on the basic set of 6-311++G (d, p), O-21-Zn (41) and O-32-Zn-41, respectively, had bond lengths of 1.96503 & ANGS; and 1.94515 & ANGS;, while O-21-Zn-41-O-32 displayed a bond angle of 136.41069 & DEG;. These findings further promote research on rapeseed proteins providing new possibilities for studying peptide-metal chelates.
- 相关文献
作者其他论文 更多>>
-
DeepCCR: large-scale genomics-based deep learning method for improving rice breeding
作者:Ma, Xiaoding;Wang, Hao;Han, Bing;Cui, Di;Yan, Shen;Han, Longzhi;Wu, Shengyang;Liu, Jin;Zhang, Qiang;Xia, Xiuzhong;Song, Peng;Tang, Cuifeng;Geng, Leiyue;Yang, Yaolong;Zhou, Kunneng
关键词:genomic selection; convolutional neural network; Chinese cultivated rice population; yield trait
-
Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics
作者:Yan, Xinxin;Xie, Mingpeng;Li, Jingjun;Zheng, Haibo;Zhen, Zongyuan;Hu, Zhonghai;Xie, Ningning;Xie, Ningning;Zhen, Zongyuan;Zhen, Zongyuan
关键词:Gel properties; Salt-soluble protein; Low sodium; Response surface methodology; Synergistic analysis
-
Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
作者:Lu, Jiayan;Wang, Ying;Cao, Wenhui;Li, Jianlin;Li, Weiwei;Yan, Yan;Guo, Fengxian
关键词:Soy protein; Curcumin; Emulsion; Stability; Digestion
-
Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork
作者:Li, Weiwei;Wan, Xin;Chen, Chunli;Guo, Yilin;Li, Jianlin;Yan, Yan;Jiao, Ye;He, Zhiyong;Chen, Jie;Yan, Yan;Yan, Yan
关键词:Soy protein; Limited hydrolysis; Heterocyclic aromatic amines; Roasted pork; Mechanism
-
The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork
作者:Wan, Xin;Li, Danyang;Lu, Jiayan;Li, Jianlin;Li, Weiwei;Yan, Yan;He, Zhiyong;Chen, Jie;Jiao, Ye
关键词:Garlic diallyl disulfide; Heterocyclic aromatic amines; Soy protein; Nano-emulsion; Flavor compounds
-
Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel
作者:Zhou, Yingqin;Yang, Mingliu;Yin, Junfeng;Huang, Jingjing;Yan, Yan;Zhang, Fusheng;Xie, Ningning;Zhou, Yingqin;Yin, Junfeng;Huang, Jingjing;Yan, Yan;Zhang, Fusheng;Xie, Ningning;Yang, Mingliu
关键词:Mandarin fish; Fermented fish; Physicochemical characteristic; Elastic texture; Pearson correlation
-
Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism
作者:Yan, Yan;Zhou, Ying-qin;Huang, Jing-jing;Jiang, Jian;Wan, Xin;Li, Wei-wei;Zeng, Mao-mao;Chen, Jie
关键词:Heterocyclic aromatic amines; Soy bean isolates; Roasted pork; Mechanism