| 超高压对花生分离蛋白分子结构影响及机理研究 |
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| 引用本文： | 姚强,张晨,陈怡平,李可. 超高压对花生分离蛋白分子结构影响及机理研究[J]. 安徽农业科学, 2009, 37(6) |
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| 作者姓名： | 姚强 张晨 陈怡平 李可 |
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| 作者单位： | 河南省洛阳市质量技术监督检验测试中心,河南洛阳,471000;郑州轻工业学院,河南郑州,450000;河南省商丘市农林科学研究所,河南商丘,476000 |
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| 摘 要： | [目的]对超高压处理花生分离蛋白而导致的性质变化进行初步的机理研究。[方法]以花生分离蛋白为原料,运用SDS-PAGE、红外光谱、差示扫描量热仪、扫描电镜等手段初步探究了超高压对花生分离蛋白分子结构的影响。[结果]通过SDS-PAGE发现,一些蛋白质分子中的亚基发生了解离;通过红外光谱检测表明,蛋白质的降解加剧,整个溶液中蛋白质分子的离子化程度加强,分子上的电荷分布增加;通过差示扫描量热仪检测表明,在较低的压力(≤400 MPa)下,花生蛋白发生降解,成为一些亚基单位,然后亚基单位逐步伸展,使得球状蛋白内部的极性基团和疏水基团暴露出来;通过扫描电镜检测表明,花生蛋白颗粒在压力的作用下变得更加细小。[结论]以上结构的变化,可能是超高压下花生蛋白性质发生变化的原因。
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| 关 键 词： | 超高压 花生分离蛋白 分子结构 |
Impact of the Ultra-high Pressure on the Protein Molecular Structure Isolated from Peanut and Research on Its Mechanism |
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| YAO Qiang et al. Impact of the Ultra-high Pressure on the Protein Molecular Structure Isolated from Peanut and Research on Its Mechanism[J]. Journal of Anhui Agricultural Sciences, 2009, 37(6) |
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| Authors: | YAO Qiang et al |
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| Affiliation: | YAO Qiang et al(Center of Quality Technology Supervision,Inspection , Testing Center of Luoyang City,Luoyang,Henan 471000) |
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| Abstract: | [Objective] The mechanism of the nature change of peanut protein isolated in ultra-high pressure(UHP) processing was preliminarily researched.[Method] The peanut protein isolated being taken as raw material,the effect of UHP treatment on molecular structure was preliminarily researched by means of the method of SDS-PAGE,infrared spectroscopy,differential scanning calorimetry and scanning electron microscope.[Results] It was founded that the subunit of protein molecule was separated by means of the method of... |
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| Keywords: | Ultra-high pressure Peanut protein isolated Molecular structure |
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