摘要
研究了糙米发芽过程中主要生理变化与蛋白质组成变化,比较了此过程中清蛋白、球蛋白、谷蛋白和醇溶蛋白的亚基分布特征。结果表明:随着发芽时间的延长,糙米含水量和呼吸速率增加、干物质含量减少,内源蛋白酶活力增加,发芽48h达到最大(37.74μ/g),是对照的4.39倍;在蛋白酶的作用下,清蛋白和球蛋白含量逐渐减少,48h时分别比对照降低53.86%和59.57%,之后趋于平稳。聚丙烯酰胺凝胶电泳(SDS-PAGE)显示降解的主要是清蛋白中的14.80、49.80ku和球蛋白中的21.00、53.10ku亚基;醇溶蛋白含量在整个过程中逐渐增高,72h时比对照增加1.26倍,主要表现为13.00ku亚基相对含量的增加;谷蛋白中22.00和34.30ku亚基相对含量先升高后降低,导致谷蛋白的含量先增后减,于48h达到最大,比对照增加34.38%。
Changes of primary physiology and protein components were investigated during brown rice germination in this paper. Subunit distribution of albumin, globulin, prolamin and glutelin was analyzed using SDS-PAGE. The results showed that endoprotease activity reached a maximum （37.74 u/g） at 48 h along with the increase of moisture content, respiration rate and the decrease of solid content. Albumin and globulin content were decreased by 53.86% and 59.57% at 48 h. SDS-PAGE showed that the degradation is mainly in 14.80 and 49.80 ku subunit of albumin, 21.00 and 53.10 ku subunit of globulin. The prolamine content keeps rising during germination. It was 1.26 times higher at 72 h than control due to 13.00 ku subunit increase. Glutelin content increased until 48 h and then reduced, in which an advance 34.38% at 48 h and decrease 14.26% at 72 h was found and closely paralleled the chanage in 22.00 and 34.30 ku subunit.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第7期54-58,共5页
Food and Fermentation Industries
基金
江苏省科技支撑项目(BE2008309)
关键词
糙米
发芽
生理变化
蛋白组分
SDS—PAGE
brown rice, germination, physiological changes, protein fraction, SDS-PAGE
