烤烟烟叶烘烤中蛋白质的降解动态变化规律研究

Dynamic variation rules of protein degradation in flue-cured tobaccos

为明确不同部位及不同烘烤时间段烟叶中蛋白质变化规律,利用SDS-PAGE电泳等实验技术,分析烟叶蛋白动态分布和变化特点。烟叶蛋白在不同的烘烤时间段的降解速度不同,在烘烤0~50 h烟叶蛋白质含量的降解速度快,从19%降至9%,烘烤后期趋于平缓。烟叶蛋白分子量分布在11.8~90.5 ku,上、中、下部叶片的蛋白存在明显差异,上部叶片中大、小分子量蛋白含量比中、下部叶片多,下部叶片中分子量蛋白含量较高。不同类别的蛋白在烟叶烘烤过程的不同阶段中降解规律不相同。

To analyze and clarify the regularity of protein change in different flue-curing and different flue-curing time of tobacco leaves,and to provide theoretical basis for improving tobacco leaf quality,the dynamic changes and distribution characteristics of tobacco leaves were analyzed by SDS-PAGE and other experimental techniques. The degradation rate of tobacco protein was different at different flue-curing time,and the content of tobacco protein was decreased from 19% to 9% at 0-50 h after flue-curing,and it tended to be gentle in the later flue-curing phase. The molecular weight distribution of leaf protein was between 11. 8 and 90. 5 ku,and there were significant differences in the content of tobacco protein in the upper,middle and lower leaves. The content of large and small molecular weight protein in the upper leaves was higher than that in the middle and lower leaves,and the content of middle molecular weight in the lower leaves was higher than the others. The degradation rule of different types of protein in different flue-curing stages of tobacco leaf were different.