角蛋白酶改性对大米蛋白水解产物起泡性质和结构特征的影响

TS201.4; 本研究采用角蛋白酶对大米蛋白进行酶解改性,测定不同水解度大米蛋白水解产物的起泡性,氨基酸组成,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)、圆二色谱和内源性荧光对其结构进行表征.结果 表明,角蛋白酶能够显著提高大米蛋白在中性条件下的蛋白回收率(P＜0.05).大米蛋白水解产物的起泡性随水解时间增加呈先增加后下降的趋势,起泡稳定性无显著性变化.相比未水解的大米蛋白,大米蛋白水解产物中甜味氨基酸、鲜味氨基酸含量显著增加(P＜0.05).SDS-PAGE结果表明,大米蛋白水解产物主要由分子量低于20 kDa的多肽构成.相比未水解的大米蛋白,大米蛋白水解产物二级结构中的α螺旋和β折叠比...

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Published in食品工业科技 Vol. 42; no. 8; pp. 29 - 35
Main Authors 吴晓江, 童火艳, 万茵, 付桂明, 刘成梅
Format Journal Article
LanguageChinese
Published 食品科学与技术国家重点实验室,南昌大学食品学院,江西南昌330031 01.04.2021
Subjects
蛋白结构
大米蛋白
蛋白回收率
角蛋白酶
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020060186

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Abstract TS201.4; 本研究采用角蛋白酶对大米蛋白进行酶解改性,测定不同水解度大米蛋白水解产物的起泡性,氨基酸组成,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)、圆二色谱和内源性荧光对其结构进行表征.结果 表明,角蛋白酶能够显著提高大米蛋白在中性条件下的蛋白回收率(P＜0.05).大米蛋白水解产物的起泡性随水解时间增加呈先增加后下降的趋势,起泡稳定性无显著性变化.相比未水解的大米蛋白,大米蛋白水解产物中甜味氨基酸、鲜味氨基酸含量显著增加(P＜0.05).SDS-PAGE结果表明,大米蛋白水解产物主要由分子量低于20 kDa的多肽构成.相比未水解的大米蛋白,大米蛋白水解产物二级结构中的α螺旋和β折叠比例明显下降,而无规则卷曲比例显著增加(P＜0.05),这表明大米蛋白水解产物的二级结构更加柔性、松散.内源性荧光结果表明,经角蛋白酶水解后大米蛋白有更多的疏水性氨基酸暴露出来.本研究将为大米蛋白产品的开发和利用提供理论依据.
AbstractList TS201.4; 本研究采用角蛋白酶对大米蛋白进行酶解改性,测定不同水解度大米蛋白水解产物的起泡性,氨基酸组成,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)、圆二色谱和内源性荧光对其结构进行表征.结果 表明,角蛋白酶能够显著提高大米蛋白在中性条件下的蛋白回收率(P＜0.05).大米蛋白水解产物的起泡性随水解时间增加呈先增加后下降的趋势,起泡稳定性无显著性变化.相比未水解的大米蛋白,大米蛋白水解产物中甜味氨基酸、鲜味氨基酸含量显著增加(P＜0.05).SDS-PAGE结果表明,大米蛋白水解产物主要由分子量低于20 kDa的多肽构成.相比未水解的大米蛋白,大米蛋白水解产物二级结构中的α螺旋和β折叠比例明显下降,而无规则卷曲比例显著增加(P＜0.05),这表明大米蛋白水解产物的二级结构更加柔性、松散.内源性荧光结果表明,经角蛋白酶水解后大米蛋白有更多的疏水性氨基酸暴露出来.本研究将为大米蛋白产品的开发和利用提供理论依据.
Author 付桂明
吴晓江
刘成梅
童火艳
万茵
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Keywords 蛋白结构
大米蛋白
蛋白回收率
角蛋白酶
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Snippet TS201.4; 本研究采用角蛋白酶对大米蛋白进行酶解改性,测定不同水解度大米蛋白水解产物的起泡性,氨基酸组成,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)、圆二色谱和内源性荧光对其结构进行表征.结果...
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StartPage 29
Title 角蛋白酶改性对大米蛋白水解产物起泡性质和结构特征的影响
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