酸性条件下花生分离蛋白亚基结构的变化规律.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 酸性条件下花生分离蛋白亚基结构的变化规律 赵谋明，辛佩贤，赵强忠，陈楠楠，蔡孟森 （华南理工大学轻工与食品学院，广东广州510640） 摘要：本文通过SDS凝胶电泳、Zeta 电位、溶解性、内源荧光光谱以及粒径的测定分析，探讨了酸性条件下花生分离蛋 白亚基结构的变化规律。电泳分析表明，当pH3.5 时，部分亚基酸解产生约33 ku 的新条带，18 ku 条带亮度增加。亚基的酸解受时 间和离子强度的影响。花生分离蛋白亚基在常温pH 2.5 的条件下处理10 min后开始酸解，且随着时间的延长高分子量的亚基逐渐减 少；在离子强度0~0.1 mmol/L 时酸解程度较大，当离子强度大于0.2 mmol/L 时，酸解作用被抑制。进一步研究表明，在pH 2.0~2.5 间，花生分离蛋白结构较为伸展，内部基团暴露，溶解性较高，荧光光谱最大吸收波长比中性条件时红移约13 nm；当pH 进一步降 低时，Zeta 电位较低，花生分离蛋白形成大分子量的可溶性聚集体，荧光光谱最大吸收波长蓝移至335.27 nm。 关键字：花生分离蛋白；亚基；酸性条件；酸解 文章篇号：1673-9078(2014)12-37-42 DOI: 10.13982/j.mfst.1673-9078.2014.12.007 Structural Variations in the Subunits of Peanut Protein Isolates under Acidic Conditions ZHAO Mou-ming, XIN Pei-xian, ZHAO Qiang-zhong, CHEN Nan-nan, CAI Meng-sen (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract : Structural variations in the subunits of peanut protein isolates under acidic conditions were investigated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS), zeta potential, solubility, endogenous fluorescence spectroscopy, and particle size distribution analyses. The electrophoresis analysis indicated that when the pH value was 3.5, a portion of the subunits unfo lded, a new 33 ku band was produced, and the intensity of the 18 ku band increased. The acid-hydrolysis of the subunits was affected by time and ionic strength. The peanut protein isolate subunits were subjected to acid-hydrolysis at pH 2.5 after 10 min at room temperature, and the amount of high molecular weight subunits decreased over time. When the ionic strength ranged from 0~0.1 mmo