干燥方式对脱水桑叶蛋白质组分的影响

Effect of Drying Methods on Protein Components of Dried Mulberry Leaf

采用蛋白质组学非标记定量技术研究2种干燥方式对桑叶菜蛋白质组分的影响。结果表明:在2种干燥方式的桑叶菜中检测出4292个总蛋白和114个差异蛋白。总蛋白涵盖11种分子功能,包括细胞发育过程(7%)、细胞质(2%)、能量代谢(10%)、细胞膜和物质转运(4%)、代谢过程(11%)、光合作用(13%)、蛋白质折叠转运和降解(2%)、蛋白质合成(7%)、信号转导(6%)和压力与防御(8%)。对2种加工方式的桑叶菜差异蛋白的分析表明,冷冻干燥中大分子蛋白质保留率较高;叶绿体蛋白和细胞结构蛋白在热风干燥处理中含量显著下降,而这些蛋白质在冷冻干燥加工时较好地保留下来。热风干燥加工过程可能导致胁迫相关蛋白含量上升。该结果揭示不同干燥方式影响桑叶菜的蛋白质含量与组分,冷冻干燥可能更适合作为桑叶的脱水加工方式。

In this paper,label-free technique was applied to determine the proteomics of mulberry leaves drying by two drying methods.The results showed that 4292 proteins were detected totally and 114 differential proteins were discovered by two drying methods.Total protein covers 11 molecular functions,including cell development(7%),cytoplasmic(2%),energy metabolism(10%),cell membrane and substance transport(4%),metabolic process(11%),photosynthesis(13%),protein folding,transport and degradation(2%),protein synthesis(7%),signal transduction(6%)and stress defense(8%).Analysis of differential proteins showed that the retention rate of macromolecular protein in vacuum freeze-drying was higher than heat pump drying.The content of chloroplast protein and cell structure protein decreased significantly in heat pump drying treatment,and these proteins were survived in vacuum freeze-dried.Heat pump drying treatment may also lead to increased stress-related protein.The results revealed that different drying methods affect the protein content and composition of mulberry leaves,and vacuum freeze-dried might be more suitable for mulberry leaves dehydration.