摘要
利用扫描电子显微镜、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、粒径和Zeta电位、傅里叶红外光谱、紫外光谱、荧光光谱以及表面疏水性对小米4种蛋白组分进行结构表征。结果表明:微观状态下的清蛋白和球蛋白存在簇状结构,有聚集成块的趋势,醇溶蛋白和谷蛋白形状完好,没有融合,但堆积程度高,醇溶蛋白亚基带分布明显清晰,亚基分子质量小且不杂乱,清蛋白、球蛋白和谷蛋白亚基带分布广泛,球蛋白的粒径分布区间小,强度高,谷蛋白的Zeta-电位高,其稳定性最好。二级结构表明4种蛋白在各个结构都有分布,但醇溶蛋白的有序结构相比其他三种蛋白最少。三级结构发现4种蛋白在紫外光的照射下均出现不同波长下的特征吸收峰,清蛋白的表面疏水性最低,溶解特性更好,醇溶蛋白疏水性高,溶解性低。
The structures of the four protein components of millet were characterized by scanning electron microscope,sodium dodecyl sulfate-polyacrylamide gel electrophoresis,particle size and Zeta potential,Fourier transform infrared spectrum,ultraviolet spectrum,fluorescence spectrum and surface hydrophobicity.The results indicated that albumin and globulin in microscopic state had cluster structure and tend to gather into blocks.Gliadin and glutenin were in good shape and hadno fusion,but the degree of accumulation washigh,the distribution of gliadin subunit band wasclear,the molecular weight of gliadin subunit wassmall and not cluttered,albumin,globulin and glutenin subunit bands werewidely distributed,globulin particle size distribution range wassmall,strength ishigh,and glutenin Zeta-potential is high.Its stability wasthe best.The secondary structure showed that the four proteins were distributed in each structure,but the ordered structure of gliadin was the least compared with the other three proteins.The tertiary structure found that the four proteins showed characteristic absorption peaks at different wavelengths under UV irradiation.Albumin had the lowest surface hydrophobicity,better solubility,high hydrophobicity and low solubility of gliadin.
作者
侯超凡
陈振家
郝利平
Hou Chaofan;Chen Zhenjia;Hao Liping(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 400020)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第2期97-103,共7页
Journal of the Chinese Cereals and Oils Association
基金
山西省粮食系统科技攻关计划项目(201801)
山西农业大学博士科研启动项目(2016ZZ06)。
关键词
结构表征
小米蛋白
亚基分布
二级结构
紫外光谱
疏水性
structure characterization
millet protein
subunit distribution
secondary structure
UV spectrum
hydrophobicity
