Effect of High Pressure-Enzymolysis on Solubility and Structural Characteristic of Rice Protein

WANG Zhang-Cun CUI Sheng-Wen LUO Shuang-Qun ZHAO Xue-Wei ZHENG Jian-Qiang LI Chang-Wen YUAN Dao-Qiang

王章存, 崔胜文, 罗双群, 赵学伟, 郑坚强, 李昌文, 袁道强. 高压和酶解对热变性大米蛋白溶解及结构特征的影响[J]. 高压物理学报, 2014, 28(6): 736-742. doi: 10.11858/gywlxb.2014.06.015
引用本文: 王章存, 崔胜文, 罗双群, 赵学伟, 郑坚强, 李昌文, 袁道强. 高压和酶解对热变性大米蛋白溶解及结构特征的影响[J]. 高压物理学报, 2014, 28(6): 736-742. doi: 10.11858/gywlxb.2014.06.015
WANG Zhang-Cun, CUI Sheng-Wen, LUO Shuang-Qun, ZHAO Xue-Wei, ZHENG Jian-Qiang, LI Chang-Wen, YUAN Dao-Qiang. Effect of High Pressure-Enzymolysis on Solubility and Structural Characteristic of Rice Protein[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 736-742. doi: 10.11858/gywlxb.2014.06.015
Citation: WANG Zhang-Cun, CUI Sheng-Wen, LUO Shuang-Qun, ZHAO Xue-Wei, ZHENG Jian-Qiang, LI Chang-Wen, YUAN Dao-Qiang. Effect of High Pressure-Enzymolysis on Solubility and Structural Characteristic of Rice Protein[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 736-742. doi: 10.11858/gywlxb.2014.06.015

Effect of High Pressure-Enzymolysis on Solubility and Structural Characteristic of Rice Protein

doi: 10.11858/gywlxb.2014.06.015
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    Author Bio:

    WANG Zhang-Cun(1963—), male, master, professor, major in protein processing. E-mail:dwzhc@163.com

  • 摘要: 研究了100 MPa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57~105 ku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2.0 ku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。

     

  • Figure  1.  Enzymatic hydrolysis of rice protein with different substrates at 5% rice protein concentration (enzyme/substrate mass ratio=1:100)

    Figure  2.  Profiles of SE-HPLC of soluble rice protein with different hydrolysis time

    Figure  3.  Stacked plot of deconvoluted infrared spectra of insoluble rice protein after hydrolysis

    Figure  4.  Integrated intensity of several infrared spectral bands of insoluble rice protein after hydrolysis (Error bars represent standard deviations of means)

    Figure  5.  SEM profiles of rice protein

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出版历程
  • 收稿日期:  2012-09-21
  • 修回日期:  2012-10-15

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