高压处理对大米蛋白溶解性及分子结构特征的影响

王章存; 田卫环; 崔胜文; 赵学伟; 郑坚强; 李昌文; 袁道强

doi:10.11858/gywlxb.2013.04.023

高压处理对大米蛋白溶解性及分子结构特征的影响

doi: 10.11858/gywlxb.2013.04.023

郑州轻工业学院食品与生物工程学院，河南郑州 450002

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通讯作者:
王章存 E-mail:dwzhc@163.com

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出版历程
- 收稿日期: 2011-10-23
- 修回日期: 2012-05-08
- 发布日期: 2013-08-15

Effects of High Hydrostatic Pressure on the Solubility and Molecular Structure of Rice Protein

School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China

摘要

摘要: 研究了在pH值均为8.0的两种溶剂（溶剂A：氢氧化钠溶液，溶剂B：6 mol/L尿素＋1%巯基乙醇（ME）水溶液）条件下，100～500 MPa、10～30 min的高压处理对热变性大米蛋白溶解性和分子特征的影响。结果表明，溶剂B条件下，高压处理可以显著提高大米蛋白的溶解性能，其中100 MPa处理20 min时，效果最明显，蛋白质溶解性由常压时的6.89%增加到18.13%；而相同压力条件下，溶剂A中蛋白质溶解性仅由常压时的4.37%增加到9.60%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析表明：高压处理前、后，溶剂A条件下可溶性蛋白的亚基组成基本相同，沉淀部分也有类似现象；溶剂B条件下，可溶性蛋白的分子亚基比例变化明显。通过扫描电子显微镜（SEM）观察到，高压处理可以改变热变性大米蛋白颗粒的表面结构和聚集状态。
- 高压 /
- 大米蛋白 /
- 溶解性 /
- 分子结构 /
- 电泳
Abstract: The effects of high hydrostatic pressure (HHP) treatment at 100-500 MPa for 10-30 min on the solubility and molecular structure characteristics of thermal denatured rice protein dissolved in solvent A (water solution, pH 8.0) and solvent B (containing 6 mol/L urea and 1% mercaptoethanol, pH 8.0) were researched. The results showed that the solubility of rice protein in solvent B was notably improved after HHP treatment, especially at 100 MPa for 20 min, which was from 6.89% at 0.1 MPa up to 18.13%, while in solvent A, it was from 4.37% to 9.60% at the same pressure condition. SDS-PAGE analysis showed that the subunit composition of soluble protein treated under HHP in solvent A had few differences from that of untreated. The similar phenomena could be seen in insoluble protein. However in solvent B, the relative contents of the subunits in soluble changed obviously. The observation of SEM (Scanning Electron Microscope) showed that the surface structure and aggregation state of rice protein could be changed by HHP treatment.
- high pressure /
- rice protein /
- solubility /
- molecular structure /
- electrophoresis

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