碱处理对大米蛋白分子间作用力的影响

Effects of Alkali Treatment on Molecular Interaction of Rice Protein

通过研究碱处理对大米谷蛋白分子间作用力的影响,表明蛋白浓度9%(w/v)时,蛋白的黏度和表面疏水性大幅上升。9%(w/v)的谷蛋白含量条件下,pH<11.5,大米谷蛋白分子间作用力不发生变化;pH11.5～12.5,谷蛋白分子内与分子间的二硫键与巯基发生交换反应,产生聚集同时疏水基团暴露;pH13.0,部分谷蛋白分子的二硫键与巯基被破坏;pH13.5,谷蛋白分子的二硫键含量显著降低。

Changes of the molecular interaction of rice protein treated by alkali were studied. Results show as follows： Both viscosity and surface hydrophobic nature enhance significantly at a glutelin concentration of 9% （w/v）. With this glutelin concentration, at pH 〈 11.5 the molecular interaction of glutelin does not show any change; at pH 11.5 ～ 12.5 the intermolecular sulfhydryl and disulfide bonds of the glutelin exchange with the intramolecular sulfhydryl and disulfide bonds, aggregation appeares and hydrophobic groups are exposed; at pH 13.0 the content of disulfide bonds significantly decreases.