期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 151, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.112152
关键词
Transglutaminase; In vitro RNA display; Cross-linking
资金
- National Natural Science Founda-tion of China [31871740, 31671806]
In this study, BTG's peptide substrates were efficiently screened using a modified in vitro RNA display technique. It was found that BTG preferred to cross-link the Q sites around which were hydrophobic residues in the substrate sequences. Experimental validation and molecular dynamics simulation indicated that van der Waals interactions played a key role in the binding affinity between BTG and the substrate, explaining BTG's cross-linking preference.
Transglutaminase (TGase) has high value to the field of food processing due to their protein cross-linking capacity. Compared with the widely used TGase from Streptococcus mobaraensis (MTG), Bacillus subtilis-derived TGase (BTG) exhibits higher thermal stability and broader range of pH, and is thus better suitable to food processing conditions. However, BTG's cross-linking preferences and characteristics are still unclear, restricting the application in food process. In this study, a modified in vitro RNA display was used to efficiently screen BTG's peptide substrates with a high library capacity. The results showed that BTG preferred to cross-link the Q sites around which were hydrophobic residues in the substrate sequences. LC-MS analysis validated that the top five screened peptides indeed showed high cross-linking rates by BTG. Moreover, the molecular dynamics simulation indicated that their binding affinity with BTG was mainly due to van der Waals interaction, which explained the cross-linking preference of BTG on the substrate. This study provided knowledge about BTG's cross-linking preference and characteristics, which will benefit the comprehensive understanding of BTG and promote its rational application in food industry.
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