摘要
为研究蔗糖对木瓜蛋白酶活性的影响及其分子机制,将木瓜蛋白酶经5种不同浓度(0、0.25、0.50、0.75、1.00mol/L)蔗糖溶液处理,测定其酶活性,并在这5种浓度下进行分子模拟、分子对接和荧光分析,分析木瓜蛋白酶的均方根误差(RMSD)、二级结构变化机理。结果显示:蔗糖能促进木瓜蛋白酶酶活性,浓度为0.25mol/L时的促进作用最强,但随着蔗糖浓度的继续增加酶相对活性下降。分子模拟结果显示蔗糖能减小RMSD的波动,使蛋白酶结构更加稳定;当浓度为0.25mol/L时,木瓜蛋白酶的活性中心结构变得更加稳定且与底物结合较为紧密,此结构能够有效地促进催化反应的进行。因此,蔗糖溶液的加入引起了木瓜蛋白酶活性中心结构的变化,从而促进了木瓜蛋白酶酶活性。
In order to study the effect of sucrose on papain activity and its molecular mechanism,papain was treated with 5 different concentrations(0,0.25,0.50,0.75,1.00 mol/L)of sucrose solution,the enzyme activity was determined,and molecular simulation,molecular docking and fluorescence analysis were performed under 5 concentrations.The root mean square error(RMSD)and secondary structure of papain were analyzed.The results showed that sucrose could promote the activity of papain enzyme,and the promotion effect was strongest when the concentration was 0.25 mol/L,but the relative activity of the enzyme decreased with the increase of sucrose concentration.The molecular simulation results showed that sucrose could reduce the fluctuation of RMSD and make the protease structure more stable.When the concentration was 0.25 mol/L,the structure of the active center of papain became more stable and closely to the substrate,which could effectively promote the catalytic reaction.Therefore,the addition of sucrose solution caused changes in the structure of papain active center and promoted the activity of papa-in enzyme.
作者
韩佳钰
黄业传
代雯
李典典
胡霄
管思彤
HAN Jia-yu;HUANG Ye-chuan;DAI Wen;LI Dian-dian;HU Xiao;GUAN Si-tong(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,Hubei,China)
出处
《粮食与油脂》
北大核心
2025年第1期151-156,共6页
Cereals & Oils
基金
荆楚理工学院校级创新创业项目(KC2023052)
荆门市重点科技计划项目(2022YFZD058)。
关键词
蔗糖
木瓜蛋白酶
酶活性
分子模拟
分子对接
sucrose
papain
enzyme activity
molecular simulation
molecular docking
作者简介
韩佳钰(2002-),女,本科,研究方向为食品科学;通信作者:黄业传(1975-),男,博士,教授,研究方向为食品加工工程。
