Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation
Abstract
The glycation of silver carp (Hypophthalmichthys molitrix) myosin (Ms) with konjac oligo-glucomannan (KOG) of different deacetylation degrees (DDs) was investigated, in an attempt to detect the structural changes of myosin. As DD increased in KOG, glycation changed the composition of amino acids in myosin, and the surface hydrophobicity (H0) of glycoconjugates decreased. Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD)...
Paper Details
Title
Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation
Published Date
Jun 1, 2019
Journal
Volume
91
Pages
275 - 282
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