小麦贮藏蛋白分子结构及其研究技术进展

Advances in the Studies on the Molecular Structures of Wheat Storage Proteins and Related Research Technology

小麦贮藏蛋白不仅是人类植物蛋白的重要来源,也是面粉加工品质的决定因素。尽管人们对面团中二硫键的形成模式有了初步的认识,但仍无法完整、准确、系统地阐述面团的产生机制。为了给相关研究提供参考,笔者介绍了蛋白质分子结构研究的主要技术,如圆二色光谱技术、傅立叶-红外光谱技术、扫描隧道显微镜检测技术、原子力显微镜、核磁共振波谱技术和差示扫描量热技术的原理及其特点,综述了近年来这些技术应用于小麦贮藏蛋白分子结构研究方面的进展,并讨论了存在问题及其发展前景。

Wheat storage proteins are not only the important source of plant protein for people,but also the key components in bread-making quality of flour.Although the formation mechanism of disulphide band is discovered primarily,the knowledge on the structure of dough is still limited.The molecular structural studies for wheat storage proteins are helpful to investigate the formation mechanism of dough and thus provide theoretical base for improving the property of dough.So,the molecular structural studies for wheat storage proteins are a major topic of structural biology in the world.This paper introduced the principals and characters of main techniques for protein structural studies,such as circular dichorism,fourier transform infrared spectrometry,scanning tunneling microscope,nuclear magnetic resonance and differential scanning thermal analysis,and so on.The recent advances on these techniques used for the studies of wheat storage proteins were summarized,and their disadvantages and prospects were discussed.