Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation

Hu, Shiqi; Zhou, Guanghong; Xu, Xinglian; Zhang, Wangang; Li, Chunbao

doi:10.1016/j.lwt.2023.114459

Cited by 5 publications

(2 citation statements)

References 49 publications

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“…Furthermore, the residual enzyme activity measured at the end was 59% and it was possible that the activity would continue to decline or even became inactive. However, the potential enzyme activity differed due to inconsistent conditions, making it different from the actual cathepsin B activity [30] . At the molecular level, the protease structure was destroyed by NaCl.…”

Section: Cathepsin B Activitymentioning

confidence: 99%

Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

Hu,

Zhou,

et al. 2024

Food Science and Human Wellness

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To regulate the sodium chloride content in Jinhua ham, the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational methods. The results showed that the activity of cathepsin B decreased with an increase in Na + cation content and temperature. Additionally, decreased α-helix content and increased β-sheet content were observed. The increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded groups. Furthermore, the surface hydrophobicity gradually declined, which was consistent with the analysis of endogenous fluorescence spectroscopy. At the molecular level, the number of hydrogen bonds formed in NaCl-treated samples decreased, and the interactions between the hydrogen bonding were less powerful, which caused instability in the binding of the protein and substrate. The conformation of cathepsin B accurately characterized its activity, and the structural changes had a macroscopic effect on the decrease in protease activity.

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Section: Cathepsin B Activitymentioning

confidence: 99%

Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

Hu,

Zhou,

et al. 2024

Food Science and Human Wellness

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“…Strong endogenous enzymatic action is often a key factor in the development of sensory defects. In the time-consuming production of Jinhua ham, the degradation of muscle protein and degradation products will affect the texture, aroma and taste of the ham directly, which is dominated by the role of endogenous proteases [ 64 ]. The common defects in the ham quality are shown in Figure 5 a.…”

Section: Action Of Proteases For Improved Ham Qualitymentioning

confidence: 99%

Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

Zhang

et al. 2023

Foods

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Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect ham quality, which can be controlled by process parameters. The influences of key factors on Jinhua ham quality are briefly summarized, which can provide a theoretical basis for the selection of specific parameters in dry-cured ham processing. Furthermore, some suggestions are proposed for correcting and improving the flavor and textural defects of ham, yet the effectiveness depends on the operating conditions. The determination of enzyme activity is not real-time and unsupervised at the moment. Future research will focus on the determination of the actual endogenous protease activity and the quantitative relationship between the enzyme activity and main processing parameters.

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Non-destructive predictions of sugar contents in litchis based on near-infrared spectroscopy and stochastic configuration network

Hu,

Hong,

Xie

et al. 2024

Food Measure

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Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation

Cited by 5 publications

References 49 publications

Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

Non-destructive predictions of sugar contents in litchis based on near-infrared spectroscopy and stochastic configuration network

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