摘要
研究了100MPa高压和酶解处理对热变性大米蛋白溶解性和分子结构特征的影响。结果显示:高压处理后再用Alcalase(碱性蛋白酶)酶解可使大米蛋白的溶解性由单纯酶解时的58.9%提高到75.33%;SE-HPLC(高效液相凝胶色谱法)分析显示,高压处理可使57~105ku的大分子蛋白质溶出,且随着酶解时间延长,该组分消失,4.4和2.0ku组分含量增加,而非高压处理者没有大分子的溶解;FTIR(傅里叶红外光谱)分析显示,高压处理的样品中β-折叠和β-转角结构占主导地位;SEM(扫描电子显微镜)分析表明,高压处理使致密的大米蛋白体结构变得疏松。以上结果表明,高压处理改变了蛋白的空间结构,进而改变蛋白的酶解位点,从而提高了大米蛋白的溶解性。
Thermo denatured rice protein was treated by 100 MPa for 10 min at 25℃ and then was hydrolyzed with Alcalase.The solubility and structural characterization of the protein and its hydrolysates were analyzed by size exclusion-high performance liquid chromatography(SE-HPLC),Fourier transform infrared spectroscopy(FTIR)and scanning electric microscope(SEM)so as to evaluate the effect of high pressure.The results showed that the solubility of hydrolyzed rice protein after high pressure treated could elevate to75.33%from 58.9% of non-high pressure treated.The 57-105 ku fraction of the protein showed a dissolved state after high pressure treatment,and the contents of 4.4and 2.0ku fractions increased during the hydrolysis of the protein,which were different from that of non-high pressure treated.Theβ-sheet andβ-turn were the major conformation of the protein.The structure of the protein body particles became loosen and easier to be hydrolyzed after high pressure treatment.These results show that 100 MPa treatment could promote the enzymatic hydrolysis of thermo-denatured rice protein.
出处
《高压物理学报》
CAS
CSCD
北大核心
2014年第6期736-742,共7页
Chinese Journal of High Pressure Physics
基金
National Science Foundation(31071517)
关键词
大米蛋白
高压
酶解
结构特征
傅里叶红外光谱
rice protein
high-pressure
enzymatic hydrolysis
structural characterization
FTIR
