蛋白质交联与食品蛋白配料功能性的研究进展

为研究蛋白质交联技术对蛋白质的功能性作用,对国内外食品体系中蛋白质交联的研究状况进行了系统回顾。首先,围绕食品蛋白配料最重要的两种功能性(乳化性、凝胶性),分析了"蛋白-蛋白"与"蛋白-糖"两种交联类型各自对乳化功能及凝胶功能的促进作用;其次,进一步探讨了不同蛋白质交联对热稳定性、亲水性、成膜性、发泡性和其他食品配料的常见加工性能的影响。研究表明:多数与蛋白质有关的交联对食品蛋白配料功能均产生积极作用,且针对"蛋白-蛋白"交联的研究多于"蛋白-糖"交联;国内外有关蛋白质交联的研究涵盖了动物、植物、乳和蛋等主要食品蛋白源,且多数集中在对单一蛋白源的研究,而对混合蛋白源的研究相对匮乏;今后应针对蛋白质交联机理,特别是加工过程中蛋白自然氧化进行深入探索,将蛋白源应用范围进一步扩展到低值蛋白、加工副产物及混合蛋白源。     

类蛋白反应在食品蛋白质和活性肽研究中的应用

文章综述类蛋白反应的化学机制,以及其在食品蛋白质研究工作中的应用。同时,介绍类蛋白反应在改善生物活性肽的ACE抑制作用和抗氧化活性方面的新应用,以及可能的机制—肽分子结构重组机制。     

合理调配食物结构提高蛋白质营养效价

对照发达国家和发展中国家不同食物结构类型,根据我国食物以植物性蛋白为主的特点,对30种山西省人民群众普通食用的和未被充分开发利用的动植物蛋白进行了营养评价。为合理调配食物,在不增加蛋白源的情况下,通过氨基酸互补提高蛋白质营养效价,而提供依据。     

蛋白质营养价值与加工修饰研究进展

蛋白质在日常饮食中不可或缺。由于人们食物安全意识的提高及人口老化的需要,食物研究人员探讨了蛋白质替代品及蛋白质优化利用,以增加它们的生物利用率和消化率。由于蛋白质受pH、离子强度、温度、压力影响,可相应地采取手段改进其结构和功能。修饰的蛋白质被认为是有附加值的食品原料,即特种蛋白采用酶反应、水解、热处理、酸化、超滤制备。综述了以前的研究,展示蛋白质营养价值与修饰方法。     

东北大豆蛋白质功能特性的研究

以东北(黑、吉、辽)三省的主要栽培大豆(70个)品种的分离蛋白为试材,分析测定了氮溶解指数(NSI)、粘度、吸水性、发泡能力、泡稳定性等蛋白质功能特性。试验结果表明:黑龙江的大豆蛋白具有很高的溶解性和泡稳定性,适于生产各种功能的专用大豆蛋白粉、蛋白肉、乳制品及传统豆制品;吉林大豆蛋白的发泡能力强、并具有良好的吸水性,适于用作高级糕点、冰淇淋、糖果等加工;辽宁大豆蛋白的特点是吸水性强、粘度大,适合用于做食品添加剂,可有效地调整食品物料性。     

沙枣和花棒的化学成分分析

沙枣果实中含有丰富的维生素C和糖及粗蛋白;花棒种子中含油率和粗蛋白的含量都很高。两者的粗蛋白中都含有丰富的多种氨基酸,是优良的木本粮食和油料树种。     

牛乳中金黄色葡萄球菌山东分离株（zfb）β-溶血素(hlb)的克隆、表达及溶血活性分析

 【目的】实现牛乳中金黄色葡萄球菌β-溶血素在大肠杆菌中的高效表达,并分析重组β-溶血素的溶血活性。【方法】PCR扩增牛乳中金黄色葡萄球菌山东分离株β-溶血素基因,构建原核表达载体pET32a+/hlb,并在大肠杆菌BL21（DE3）中诱导表达,用96孔血凝板测定重组蛋白的溶血效价,以血琼脂平板法检测重组蛋白的CAMP反应。【结果】测序结果表明,扩增片段含有993 bp的ORF,可编码含330个氨基酸的成熟蛋白;SDS-PAGE分析重组蛋白表达水平,IPTG诱导后表达的融合蛋白分子量为57 kD,表达量占菌体总蛋白的23.9%;溶血效价分析,金葡菌β-溶血素对绵羊红细胞的溶血效价为278 HU?mg-1,对奶牛红细胞的溶血效价为9×103 HU?mg-1;重组蛋白在血琼脂平板上和无乳链球菌能发生明显的CAMP反应。【结论】成功表达了牛乳中金黄色葡萄球菌β-溶血素,该毒素对奶牛红细胞的溶血活性明显大于绵羊红细胞,显示出牛源金黄色葡萄球菌β-溶血素的特性明显不同于人源金黄色葡萄球菌β-溶血素,为进一步研究其致病与免疫机理、疫苗设计提供了理论基础。此外,重组蛋白还可用来特异性诊断、鉴别无乳链球菌,为兽医临床诊断提供新的方法。     

Food proteins: new sources from seeds. Fortified and processed seed proteins have a role in satisfying human protein needs

Adequate protein nutrition is possible at lower cost without the undermining of man's satisfaction with his food. This potential requires the upgrading of the proteins of cereals by supplementation with amino acids and the development of new protein foods from low-cost sources such as the oilseeds; infant malnutrition can be eliminated by such means. The more sophisticated new foods such as protein beverages and textured products are proving acceptable to man and will supplement meager supplies of animal protein.     

食品蛋白质泡沫及其研究概况

本文论述了食品蛋白质泡沫的基本概念及形成泡沫的方法。还讨论了蛋白质的发泡能力和泡沫稳定性的评价方法及其影响因素。     

枯草芽胞杆菌芽胞表面展示外源蛋白的研究进展

枯草芽胞杆菌是一种生物安全的革兰氏阳性细菌,在营养匮乏的环境下,可形成具有强抗逆性的芽胞。枯草芽胞杆菌的芽胞由核心、皮层、孢子外套蛋白三部分组成,目前已成功利用枯草芽胞杆菌芽胞外套蛋白CotB、CotC、CotG、CotX和OxdD为载体,将酶蛋白、抗原蛋白或荧光标记蛋白等展示于芽胞表面。芽胞表面展示的蛋白通常具有较好的稳定性、易于纯化和安全性好等优点,可应用于医药、食品及饲料工业等领域,具有较大的应用前景。详细介绍了枯草芽胞杆菌芽胞的分子特点及芽胞表面展示系统的构建过程及其应用前景,为芽胞表面展示载体的基础及应用研究奠定基础。     

Chemical Modification of Food Proteins

Acylation has been shown to be an effective tool for improving surface functional properties of plant proteins.Soy bean protein has been extensively modified through chemical and enzymatic treatments. Their effectiveness lies in their high nutritional value and low cost, which promote their use as ingredients for the formulation of food products.This paper reports a complete review of chemical modification of various proteins from plant and animal sources. The nutritive and toxicological aspects through in vitro and in vivo tests are also described.     

不同提取方法对双叉犀金龟蛋白质提取率 及体外抗氧化活性的影响

双叉犀金龟（Allomyrina dichotoma）蛋白质含量丰富，是一种重要的资源昆虫。采用碱提法、酸提法、盐提法和醇提法分别提取双叉犀金龟幼虫蛋白质，并以DPPH自由基清除活性、ABTS自由基清除活性和总还原力为指标，测定4种方法所提取的蛋白质的抗氧化活性。结果显示：碱提法蛋白质提取率显著最高，蛋白质浓度与抗氧化活性之间呈现良好的正相关关系，但不同种类蛋白质的抗氧化能力有所不同；其中盐溶蛋白的DPPH自由基清除活性及总还原力最强，IC₅₀和A₇₀₀为1时的浓度分别0.360 4 和4.780 5 mg·mL^-1；酸溶蛋白的ABTS自由基清除活性最强，IC₅₀为4.439 0 mg·mL^-1。综合来看，提取方法不同时，双叉犀金龟蛋白质具有一定的ABTS自由基清除活性、较高的DPPH自由基清除活性和总还原力，可为后续进一步向食品、医药等方向开发利用提供理论参考。     

Global production,processing and utilization of lentil: A review

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil's global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.     

Differences and similarities in DNA-binding preferences of MyoD and E2A protein complexes revealed by binding site selection

A technique was developed for studying protein-DNA recognition that can be applied to any purified protein, partially purified protein, or cloned gene. From oligonucleotides in which particular positions are of random sequence, that subset to which a given protein binds is amplified by the polymerase chain reaction and sequenced as a pool. These selected and amplified binding site (SAAB) "imprints" provide a characteristic set of preferred sequences for protein binding. With this technique, it was shown that homo- and heterooligomers of the helix-loop-helix proteins MyoD and E2A recognize a common consensus sequence, CA--TG, but otherwise bind to flanking and internal positions with different sequence preferences that suggest half-site recognition. These findings suggest that different combinations of dimeric proteins can have different binding sequence preferences.     

美拉德反应及其对食品加工过程的影响

美拉德反应是一种常见于食品加工过程的非酶褐变反应,对食品的色泽、风味、营养、安全等方面有重要的影响。对美拉德反应的机理、在食品工艺中的应用及当前研究的热点进行了综述。     

豆腐凝胶成型机理研究进展

豆腐凝胶形成过程是豆腐加工关键环节。其形成机制目前普遍认为是大豆贮藏蛋白(包括大豆球蛋白和β-伴大豆球蛋白)在加热条件下分子内部疏水集团暴露,聚集形成大豆蛋白聚集体;聚集体在盐离子、氢质子或酶等凝固剂作用下,形成致密、有序和稳定三维蛋白网络结构,呈宏观豆腐凝胶。豆腐凝胶形成受多种因素影响。本文综述大豆蛋白组成、豆浆热处理工艺和凝固剂使用等因素对豆腐品质和凝胶形成机理影响,旨在为豆腐凝胶成型理论探讨、加工工艺参数选择和新产品开发提供新思路。     

U1-specific protein C needed for efficient complex formation of U1 snRNP with a 5' splice site

One of the functions of U1 small nuclear ribonucleoprotein (snRNP) in the splicing reaction of pre-mRNA molecules is the recognition of the 5' splice site. U1 snRNP proteins as well as base-pair interactions between U1 snRNA and the 5' splice site are important for the formation of the snRNP-pre-mRNA complex. To determine which proteins are needed for complex formation, the ability of U1 snRNPs gradually depleted of the U1-specific proteins C, A, and 70k to bind to an RNA molecule containing a 5' splice site sequence was studied in a nitrocellulose filter binding assay. The most significant effect was always observed when protein C was removed, either alone or together with other U1-specific proteins; the binding was reduced by 50 to 60%. Complementation of protein C-deficient U1 snRNPs with purified C protein restored their 5' splice site binding activity. These data suggest that protein C may potentiate the base-pair interaction between U1 RNA and the 5' splice site.     

DNA mismatch correction in a defined system

DNA mismatch correction is a strand-specific process involving recognition of noncomplementary Watson-Crick nucleotide pairs and participation of widely separated DNA sites. The Escherichia coli methyl-directed reaction has been reconstituted in a purified system consisting of MutH, MutL, and MutS proteins, DNA helicase II, single-strand DNA binding protein, DNA polymerase III holoenzyme, exonuclease I, DNA ligase, along with ATP (adenosine triphosphate), and the four deoxynucleoside triphosphates. This set of proteins can process seven of the eight base-base mismatches in a strand-specific reaction that is directed by the state of methylation of a single d(GATC) sequence located 1 kilobase from the mispair.     

Protein security and food security in China

Food security, the need to meet nutritional requirements, and four main problems for food protein security in China are analyzed. From the perspective of residents’ nutritional requirements and balanced dietary patterns, the conclusion is that food security in China is in essence dependent on protein production and security of supply and that fat and carbohydrates supply in China can reach self-sufficiency. Considering the situation of food protein production and consumption in China, policy suggestions are made, which could ensure a balanced supply and demand for food protein and food security in China.     

Topologically linked protein rings in the bacteriophage HK97 capsid

The crystal structure of the double-stranded DNA bacteriophage HK97 mature empty capsid was determined at 3.6 angstrom resolution. The 660 angstrom diameter icosahedral particle contains 420 subunits with a new fold. The final capsid maturation step is an autocatalytic reaction that creates 420 isopeptide bonds between proteins. Each subunit is joined to two of its neighbors by ligation of the side-chain lysine 169 to asparagine 356. This generates 12 pentameric and 60 hexameric rings of covalently joined subunits that loop through each other, creating protein chainmail: topologically linked protein catenanes arranged with icosahedral symmetry. Catenanes have not been previously observed in proteins and provide a stabilization mechanism for the very thin HK97 capsid.