高蛋白含量大麦发芽过程中蛋白质组分及其含量变化分析

Change of Protein Components of High Protein Barley in Germination

本文利用SDS-PAGE电泳技术,比较分析了蛋白质含量较高的国产甘啤4号大麦和蛋白含量适中的进口质量大麦Gairdner在发芽过程中蛋白质组分及其含量变化。研究发现,高氮甘4在发芽过程中,水溶性蛋白的低分子质量蛋白分解较强烈;盐溶蛋白的中分子质量蛋白分解较多;醇溶蛋白的高、中分子质量蛋白亚基组分含量较高,而其分解效果较差;碱溶蛋白中高分子质量蛋白大量的分解为中分子质量蛋白亚基。本文基本找到了高蛋白含量大麦发芽过程中不同蛋白组分及其含量变化的规律。

Change of protein components during germination was comparatively analyzed between high protein barley Ganpi No.4 and moderate protein barley Gairdner by SDS-PAGE.Result： For high protein barley Ganpi No.4,the low molecular weight protein of albumin decomposes rather intensively,and the moderate molecular weight protein of globulin decomposes largely.Prolamin,rich in moderate molecular weight protein and high molecular weight protein,decomposes not much.The high molecular weight protein in glutenin decomposes largely, thus moderate molecular weight protein increases during germination.