酰化大米蛋白理化性质与胰蛋白酶酶解性质研究.PDFVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.2 酰化大米蛋白理化性质及胰蛋白酶酶解性质研究 李燕燕，王立，钱海峰，张晖，齐希光 （江南大学食品学院，江苏无锡214122 ） 摘要：对酰化大米蛋白的溶解度、表面电荷情况及二级结构等理化特性进行初步探讨，同时研究了酰化大米蛋白胰蛋白酶酶解 特性。结果表明，大米蛋白等电点随着酰化程度的增大，越来越向酸性方向迁移，由原来的4.8 分别迁移到4.4、3.8、3.3。酰化能够 改善大米蛋白的溶解性，从0.4 mg/mL 提高到了0.7 mg/mL （中性pH ）。酰化能够明显增加蛋白质表面的净负电荷，酰化程度越大， 净负电荷增加越多。酰化对大米蛋白的二级结构也有一定的影响，α-螺旋和无规卷曲含量基本不变，β-折叠含量下降，β-转角的含量 上升。酰化可以提高大米蛋白胰蛋白酶酶解速率和消化率，相同底物浓度时动力学参数a 随着酰化度的增大而增大。酶解物电泳表明， 胰蛋白酶酶解 120 min 后，未改性大米蛋白酶解物在20 kDa、16.9 kDa 和14 kDa处仍有清晰可见的条带，改性大米蛋白酶解物则这 些条带几乎都完全消失。 关键词：大米蛋白；酰化；胰蛋白酶；理化性质 文章篇号：1673-9078(2015)2-81-86 DOI: 10.13982/j.mfst.1673-9078.2015.2.015 Study on Physicochemical Properties and Trypsin Hydrolysis of Acetylated Rice Protein LI Yan-yan, WANG Li, QIAN Hai-feng, ZHANG Hui, QI Xi-guang (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract: The p hysicochemical p roperties of acetylated rice protein, including solubility, surface charge, and secondary structure, were explored; the enzymatic hydrolysis of acetylated rice protein by trypsin was also investigated. The results showed that the isoelectric point (pI) of acetylated rice protein was decreased with increasing degrees of acetylation. Acetylation improved the solubility of rice protein, as it was increased to 0.7 mg/mL from 0.4 mg/mL (neutral pH) upon acetylation. Acetylation significantly increased the net negative surface charge of the protein, and a higher degree of acetylation led to an increased net negative charge. Meanwhile, acetylation also had certain effects on the secondary structure of rice protein. The α-helix and random coil contents remained the same, while th