摘要
小麦谷蛋白是影响面团弹性及烘焙品质的重要因素,有机大分子的结构决定其功能性,因此了解小麦谷蛋白的结构与组成是研究面粉品质的基础。本文综述了近年来国内外利用蛋白质分离技术、多肽合成技术、质谱光谱分析技术及扫描穿隧显微技术等对麦谷蛋白亚基分子结构研究取得的成果,介绍了利用此类技术所获得的麦谷蛋白分子一级、二级结构的特征以及这些特征对面筋功能的影响,并回顾了生物信息学中的蛋白质结构预测方法在麦谷蛋白分子结构研究领域的应用,在此基础上对麦谷蛋白亚基内或亚基间二硫键形成模式进行了讨论。
Glutenin plays an important role in influencing the elasticity and breadmaking quality of dough. As is well known, the structure of orgarlic molecule determines its function. Therefore, the knowledge about the structure and composition of glutenin laid the foundation for the research on flour quality. In this paper, advances in the research of characteristics of glutenin structure, which were obtained with the help of techniques such as protein isolation, polypeptide synthesis, mass spectrometry, spectroscopy analysis and scanning tunneling microscopy, were reviewed. Meanwhile, the applications of protein structure prediction and modeling methods in the research of glutenin structure were also reviewed in the paper. On this basis, the modes of glutenin inter- and intra - disulfide bond formation were discussed finally.
出处
《生物技术》
CAS
CSCD
北大核心
2009年第1期89-93,共5页
Biotechnology
基金
国家"973"计划项目资助(2002CB111302)
关键词
麦谷蛋白
面粉品质
分子结构
蛋白质结构预测
二硫键
glutenin
quality
structure of subunits
protein structure prediction
disulfide bond
