摘要
研究了热变性大米蛋白经100MPa高压处理的酶解过程中蛋白质与糖结合特性的变化,并与未高压处理的酶解物进行了比较。凝胶色谱分析显示,经高压处理的大米蛋白可溶性酶解物中蛋白/糖含量比值低于常压处理者。β-消去反应证明了蛋白和糖的连接方式为N-糖肽键结合。FT-IR分析表明,高压和常压处理后大米蛋白的酶解残余物中均含有糖组分,且高压处理者的糖相对含量较低。SDS-PAGE和PAS-Schiff试剂染色显示,高压和未高压处理者的酶解残余物中14ku均是糖蛋白。上述结果表明,高压处理有利于糖蛋白的酶解,但部分糖蛋白仍呈不溶解状态。
The binding characteristics between protein and saccharide of enzymatic hydrolysates of rice protein pretreated by 100MPa were researched.The results showed that the ratio of protein/saccharide in the soluble hydrolysates pretreated by 100MPa was lower than that of unpretreated.β-elimination reaction showed that protein and saccharide was linked together by N- glycoside peptide bond. FT-IR spectrum proved the insoluble hydrolyzed rice protein was yet glycoprotein.The staining with Coomassie brilliant blue and periodic acid-Schiff （PAS） reaction in SDS-PAGE showed the 14ku subunit of insoluble hydrolyzed rice protein was yet glycoprotein. The results above indicated that high pressure treatment was helpful for the hydrolysis of rice glycoprotein, some of them was yet insoluble in water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期100-103,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31071517)
