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Differences in Amino Acid Composition between <i>α</i>and <i>β</i>Structural Classes of Proteins
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作者 Hiroshi Nakashima Yuka Saitou Nachi Usuki 《Journal of Biomedical Science and Engineering》 2014年第11期890-918,共29页
The amino acid composition of α and β structural class of proteins from five species, Escherichia coli, Thermotoga maritima, Thermus thermophilus, yeast, and humans were investigated. Amino acid residues of proteins... The amino acid composition of α and β structural class of proteins from five species, Escherichia coli, Thermotoga maritima, Thermus thermophilus, yeast, and humans were investigated. Amino acid residues of proteins were classified into interior or surface residues based on the relative accessible surface area. The hydrophobic Leu, Ala, Val, and Ile residues were rich in interior residues, and hydrophilic Glu, Lys, Asp, and Arg were rich in surface residues both in α and β proteins. The amino acid composition of α proteins was different from that of β proteins in five species, and the difference was derived from the different contents of their interior residues between α and β proteins. α-helix content of α proteins was rich in interior residues than surface ones. Similarly, β-sheet content of β proteins was rich in interior residues than surface ones. The content of Leu residues was very high, approximately 20%, in interior residues of α proteins. This result suggested that the Leu residue plays an important role in the folding of α proteins. 展开更多
关键词 amino acid COMPOSITIon α and β proteins Interior/surface Residue protein Domains SPECIES-SPECIFIC amino acid COMPOSITIon
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Favorable and unfavorable amino acid residues in water-soluble and transmembrane proteins
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作者 Hiroshi Nakashima Ayano Yoshihara Kei-ichiro Kitamura 《Journal of Biomedical Science and Engineering》 2013年第1期36-44,共9页
We analyzed the amino acid residues present in the water-soluble and transmembrane proteins of 6 thermophilic and 6 mesophilic species of the domains Archaea and Eubacteria, and characterized them as favorable or unfa... We analyzed the amino acid residues present in the water-soluble and transmembrane proteins of 6 thermophilic and 6 mesophilic species of the domains Archaea and Eubacteria, and characterized them as favorable or unfavorable. The characterization was performed by comparing the observed number of each amino acid residue to the expected number calculated from the percentage of nucleotides present in each gene. Amino acids that were more or less abundant than expected were considered as favorable or unfavorable, respectively. Comparisons of amino acid compositions indicated that the water-soluble proteins were rich in charged residues such as Glu, Asp, Lys, and His, whereas hydrophobic residues such as Trp, Phe, and Leu were abundant in transmembrane proteins. Interestingly, our results found that although the Trp residue was abundant in transmembrane proteins, it was not defined as favorable by our calculations, indicating that increased numbers of a particular amino acid does not necessary indicate it is a favorable residue. Amino acids with high G + C content such as Ala, Gly, and Pro were frequently observed as favorable in species with low G + C content. Comparatively, amino acids with low G + C content such as Phe, Tyr, Lys, Ile, and Met were frequently observed as favorable in species with high G + C content. These are the examples to increase the supply of amino acids than expected. Amino acids with neutral G + C content, i.e., Glu and Asp were favorable in water-soluble proteins from all species analyzed, and Cys was unfavorable both in water-soluble and transmembrane proteins. These results indicate that amino acid compositions are essentially determined by the nucleotide sequence of the genes, and the amino acid content is altered by a deviation from expectation. 展开更多
关键词 amino acid COMPOSITIon NUCLEOTIDE COMPOSITIon Favorable and Unfavorable residues WATER-SOLUBLE and TRANSMEMBRANE proteins theRMOPHILIC and MESOPHILIC Species
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Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method 被引量:10
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作者 Kanjanapa EAKKANALUKSAMEE Jirarat ANUNTAGOOL 《Rice science》 SCIE CSCD 2020年第1期75-80,共6页
A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice f... A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice flour(15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit(KNU)/g α-amylase at 80 oC for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour. 展开更多
关键词 high protein flour glutinous rice Α-AMYLASE amino acid response surface method
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Study on Free Amino Acid and Short Peptide Fertilizer Production by Solid State Fermented Castor Bean Meal 被引量:3
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作者 Yan LI Xin JIANG +2 位作者 Chengyue HOU Jialin JIANG Zhihui LI 《Agricultural Biotechnology》 CAS 2020年第6期88-91,共4页
Using microbial fermentation to increase the content of free amino acids and short peptides in the organic fertilizer for castor bean meal can effectively promote plant growth and improve fruit quality.Using free amin... Using microbial fermentation to increase the content of free amino acids and short peptides in the organic fertilizer for castor bean meal can effectively promote plant growth and improve fruit quality.Using free amino acid and short peptide content as an indicator,through single factor and response surface optimization experiments,the process parameters(moisture content,fermentation time and inoculum quantity)of castor meal solid-state fermentation were optimized.The best process parameters for the solid-state fermentation were:the moisture content 62%,the fermentation time 20 d,and the inoculum quantity 0.23%.The moisture content had the greatest impact on the conversion rate of free amino acids and short peptides,and the protein conversion rate reached 65.6%.The scale-up experiment under the optimal conditions showed that the solid-state fermentation using the inoculum had a significant beneficial effect compared with other fermentation methods.The fermentation of castor cake fertilizer provides a theoretical and practical basis for production feasibility,and has important guiding significance for the effective utilization of castor bean meal. 展开更多
关键词 Castor bean meal Free amino acids and short peptides Solid state fermentation response surface protein conversion rate
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Combined molecular docking, homology modeling and DFTmethod for the modification of bovine serum albumin (BSA) toimprove fluorescence spectroscopy for phthalate acid esterschelated with BSA
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作者 MINGHAO LI YOULI QIU +4 位作者 WENHUI ZHANG RUIHAO SUN MEIJIN DU LUZE YANG YU LI 《BIOCELL》 SCIE 2020年第2期247-255,共9页
While phthalate acid esters(PAEs)cannot fluoresce alone,they can be detected by fluorescence spectroscopy after chelation with bovine serum albumin(BSA).In this study,the types of amino acid residues at the active sit... While phthalate acid esters(PAEs)cannot fluoresce alone,they can be detected by fluorescence spectroscopy after chelation with bovine serum albumin(BSA).In this study,the types of amino acid residues at the active site of PAEs chelated with BSA were determined using molecular docking technology.A modification scheme of BSA with higher detection sensitivity fluorescence spectroscopy for PAEs was proposed based on the docking results and constructed for a novel BSA structure with a higher detection sensitivity of fluorescence spectroscopy using a homologous modeling method.Density functional theory(DFT)was employed to explore the influence before and after BSA modification on PAEs’detection through fluorescence spectroscopy.The results showed that the docking scores between BSAs and dimethyl phthalate(DMP),dibutyl phthalate(DBP)and di-n-octyl phthalate(DNOP)were increased up to 26.45%,16.82%and 16.30%,respectively,indicating that the active site modification of BSA could enhance the binding affinity between BSA and PAEs.The fluorescence intensity of PAEs chelated with modified BSAs were calculated.The fluorescence intensity of fluorescence spectroscopy for DMP,DBP and DNOP chelated with BSAs after modification was increased up to 2.8-,104.51-and 62.43-fold,respectively,which achieved the purpose of theoretically modifying BSA to improve the detection sensitivity of fluorescence spectroscopy for PAEs. 展开更多
关键词 protein MODIFICATIon amino acid residues Fluorescence enhancement Environmental detection
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Analysis of the N Protein Sequence Variability in 13 Isolated PRRSV Strains from China
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作者 Yang Xia Baodan Huang +4 位作者 Bin Wu Yi Zhang Maole Yan Yan Li Jida Li 《Journal of Biosciences and Medicines》 2021年第2期63-75,共13页
<strong>Object</strong>: To analyze porcine reproductive and respiratory syndrome virus (PRRSV) strains from 13 infection cases via the N protein gene and its encoded amino acid sequence and to provide a t... <strong>Object</strong>: To analyze porcine reproductive and respiratory syndrome virus (PRRSV) strains from 13 infection cases via the N protein gene and its encoded amino acid sequence and to provide a theoretical basis for the epidemiological study, prevention and control of porcine reproductive and respiratory syndrome (PRRS). <strong>Methods</strong>: In clinically suspected PRRSV infections, viruses were isolated by extracting viral nucleic acid and amplifying the N protein gene by RT-PCR. Then, the product was purified and sequenced to acquire the whole gene sequence of the N protein and its encoded amino acid sequence. DNASTAR software was used to analyze the homology, the genetic evolution and the derivation of the variability of amino acids of the N protein gene from 13 PRRSV strains and classical domestic and foreign strains. <strong>Results</strong>: Among the thirteen strains of PRRSV isolated from this study, ten strains had the greatest homology with the JXA1 strain (98.9% - 100%), and they belonged to the sublineage 8.7. The remaining three strains had the greatest homology with the NADC30 strain (95.4% - 97.1%), and they belonged to lineage one. The analysis of the variability of N protein amino acids showed that there were high frequency mutations in the five loci of 13 isolated strains of PRRSV as follows: 15th amino acid (10/13), 46<sup>th</sup> amino acid (11/13), 91st amino acid (10/13), 109th amino acid (10/13), and 117th amino acid (10/13). <strong>Conclusion</strong>: In recent years, sublineage 8.7 was the dominant pedigree in field PRRSV epidemic strains in China with lineage one occupying a certain proportion of the field. Four high frequency mutations existed in N protein antigen epitopes of isolated strains from the region. The nuclear localization signal (NLS) structure, specifically the 46<sup>th</sup> amino acid residue of the N protein, was mutated and genetically stable. 展开更多
关键词 PRRSV Nucleocapsid protein Nuclear Location Signal EPIDEMIOLOGICAL amino acid Sequence
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蛋白质分子表面氨基酸突变提高植酸酶Yi APPA的活性和热稳定性
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作者 曾静 郭建军 +1 位作者 王通 袁林 《食品科学》 EI CAS CSCD 北大核心 2024年第18期77-86,共10页
为了提高植酸酶的活性和热稳定性,增加其在食品加工领域的应用潜力,对植酸酶Yi APPA进行同源模建,结合蛋白质分子表面氨基酸突变策略,选择位于分子表面的赖氨酸和甘氨酸进行定点突变,构建单位点突变体。通过活性和热稳定性筛选,获得活... 为了提高植酸酶的活性和热稳定性,增加其在食品加工领域的应用潜力,对植酸酶Yi APPA进行同源模建,结合蛋白质分子表面氨基酸突变策略,选择位于分子表面的赖氨酸和甘氨酸进行定点突变,构建单位点突变体。通过活性和热稳定性筛选,获得活性和热稳定性显著提高的突变体K216R以及热稳定性提高的突变体K189R。通过有益突变位点叠加策略,进一步构建并表征组合突变体K189R/K216R的酶活力及热稳定性。结果表明:与Yi APPA相比,K189R/K216R于80℃半衰期由14.81 min延长至23.35 min,半失活温度由55.12℃提升至62.44℃,热解折叠温度由48.36℃提升至53.18℃。并且K189R/K216R于37℃、pH 4.5的酶活力由3959.98 U/mg提高至4469.13 U/mg。分子结构建模和分子动力学模拟的结果显示:K189R/K216R中引入了新的氢键,能够提高酶部分结构单元的稳定性,使其热稳定性得到提高;同时K189R/K216R的催化口袋体积增大是其活性提高的主要原因。本研究通过蛋白质分子表面氨基酸突变策略可有效提高植酸酶Yi APPA的活性和热稳定性,为植酸酶及其他类型酶的分子改造提供参考依据。 展开更多
关键词 植酸酶 表面氨基酸 活性 热稳定性 分子动力学模拟
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花椒籽蛋白的制备工艺优化及组成分析
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作者 董思雨 孙欣 李迎秋 《中国调味品》 CAS 北大核心 2024年第9期101-108,共8页
以花椒籽蛋白提取率为评价指标,采用单因素试验和响应面试验研究4个因素(料液比、pH值、提取温度和提取时间)对花椒籽蛋白提取率的影响。通过SDS-PAGE凝胶电泳和氨基酸分析,探究花椒籽蛋白的组成。结果表明,花椒籽蛋白的最佳提取工艺条... 以花椒籽蛋白提取率为评价指标,采用单因素试验和响应面试验研究4个因素(料液比、pH值、提取温度和提取时间)对花椒籽蛋白提取率的影响。通过SDS-PAGE凝胶电泳和氨基酸分析,探究花椒籽蛋白的组成。结果表明,花椒籽蛋白的最佳提取工艺条件为料液比1∶35(g/mL)、pH值9.0、提取温度45℃、提取时间3.5 h,在该条件下花椒籽蛋白提取率可达46.54%。花椒籽蛋白由6个主要亚基组成:54,31,25,18,10,9 kDa,其中31 kDa的蛋白质含量最丰富。花椒籽蛋白氨基酸种类齐全,其中Glu含量最高,达到16.37 g/100 g。此外,花椒籽蛋白中必需氨基酸、疏水性氨基酸和酸性氨基酸含量较高,分别为36.88,34.75,24.65 g/100 g。由此可知,花椒籽蛋白是一种营养价值较高的优质蛋白质资源,同时可能具备抗氧化功能。 展开更多
关键词 花椒籽蛋白 提取率 单因素试验 响应面法 氨基酸组成
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Shannon熵在统计分析中的应用——蛋白质空间结构的统计分析
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作者 王昕 毛炳蔚 +1 位作者 王福伟 张婧 《北京教育学院学报(自然科学版)》 2008年第4期1-4,13,共5页
本文以世界上广泛使用的生物分子三维结构数据库PDB为基础,利用沈世镒教授提出的对多氨酸残基侧链碳原子间距离的统计分析方法,通过正交试验设计和信息论中的熵函数等相关知识,给出了不同位置、不同氨基酸残基种类对侧链结构的影响。
关键词 正交试验设计 熵函数 蛋白质侧链的空间结构 三联子
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Detection of anti-preS1 antibodies for recovery of hepatitis B patients by immunoassay 被引量:15
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作者 Jun Wei Guang-Di Li Yuan Wang Zu-Chuan Zhang,Institute of Biochemsitry and Cell Biology,Shanghai Institutes for Biological Sciences,Chinese Academy of Sciences,Shanghai 200031,China Yu-Qin Wang Zhi-Meng Lu,Department of Clinical virology,Rui-Jin Hospital,Shanghai Second Medical University 200025,Shanghai,China 《World Journal of Gastroenterology》 SCIE CAS CSCD 2002年第2期276-281,共6页
AIM: To establish a convenient immunoassay method based on recombinant antigen preS1(21-119aa) to detect anti-preS1 antibodies and evaluate the clinical significance of antibodies in hepatitis B. METHODS: The expressi... AIM: To establish a convenient immunoassay method based on recombinant antigen preS1(21-119aa) to detect anti-preS1 antibodies and evaluate the clinical significance of antibodies in hepatitis B. METHODS: The expression plasmid pET-28a-preS1 was constructed, and a large quantity of preS1(21-119aa) fragment of the large HBsAg protein was obtained. The preS1 fragment purified by Ni(2+)-IDA affinity chromatography was used as coated antigen to establish the indirect ELISA based on streptavidin-biotin system for detection of the anti-preS1 antibodies in sera from HBV-infected patients. For follow-up study, serial sera were collected during the clinical course of 21 HBV-infected patients and anti-preS1 antibodies, preS1 antigen, HBV-DNA and other serological HBV markers were analyzed. RESULTS: preS1(21-119aa) fragment was highly expressed from the plasmid pET-28a-preS1 in a soluble form in E.Coli (30mg.L(-1)), and easily purified to high purity over 90% by one step of Ni(2+)-IDA-sepharose 6B affinity chromatography. The purity and antigenicity of the purified preS1(21-119aa) protein was determined by 150g.L(-1) SDS-PAGE, Western blot and a direct ELISA. Recombinant preS1(21-119aa) protein was successfully applied in the immunoassay which could sensitively detect the anti-preS1 antibodies in serum specimens of acute or chronic hepatitis B patients. Results showed that more than half of 19 acute hepatitis B patients produced anti-preS1 antibodies during recovery of the disease, however, the response was only found in a few of chronic patients. In the clinical follow-up study of 11 patients with anti-preS1 positive serological profile, HBsAg and HBV-DNA clearance occurred in 6 of 10 acute hepatitis B patients in 5-6 months, and seroconversion of HBeAg and disappearance of HBV-DNA occurred in 1 chronic patients treated with lavumidine, a antiviral agent. CONCLUSION: The high-purity preS1(21-119aa) coated antigen was successfully prepared by gene expression and affinity chromatography. Using this antigen, a conveniently detective system of anti-preS1 antibodies in sera was established. Preliminarily clinical trial the occurrence of anti-preS1 antibodies in acute hepatitis B patients suggests the clearance of HBV from serum in a short-term time, and anti-preS1 positive in chronic patients means health improvement or recovery from the disease. 展开更多
关键词 amino acid Sequence ANTIBODIES Base Sequence Genetic Vectors Hepatitis B Hepatitis B surface Antigens Humans IMMUNOASSAY Molecular Sequence Data Peptide Fragments protein Precursors Recombinant Fusion proteins Research Support Non-U.S. Gov't Viral Envelope proteins
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英红九号茶蛋白降尿酸肽的酶解制备及不同分子量组分的活性对比 被引量:3
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作者 叶灏铎 管晓盛 +4 位作者 马凤 毛远辉 孙世利 曹庸 苗建银 《现代食品科技》 CAS 北大核心 2023年第3期147-155,共9页
以英红九号红茶渣为原料,通过碱提酸沉提取茶叶蛋白,以黄嘌呤氧化酶抑制率为指标,采用单因素和响应面实验优化酶解制备降尿酸肽,对其氨基酸组成进行分析,并对最优酶解物进行超滤分离和活性评价。结果表明,在底物浓度2%(m/V)、加酶量0.3%... 以英红九号红茶渣为原料,通过碱提酸沉提取茶叶蛋白,以黄嘌呤氧化酶抑制率为指标,采用单因素和响应面实验优化酶解制备降尿酸肽,对其氨基酸组成进行分析,并对最优酶解物进行超滤分离和活性评价。结果表明,在底物浓度2%(m/V)、加酶量0.3%(m/V)、温度39℃、pH值7.5和酶解时间3.4 h条件下,得到的降尿酸肽的黄嘌呤氧化酶抑制率为85.42%。氨基酸分析表明,降尿酸肽中必需氨基酸含量丰富(38.49%),高比例的疏水性氨基酸(48.00%)和碱性氨基酸(13.67%)对黄嘌呤氧化酶抑制活性有重要作用。酶解物经过超滤分离后,与原酶解物的活性(IC500.72 mg/mL)比较,<3 ku组分的黄嘌呤氧化酶抑制活性显著提升(IC500.41 mg/mL)。该研究可为茶叶蛋白的高值化利用提供参考,为茶叶源新型降尿酸健康食品的开发提供了理论依据。 展开更多
关键词 英红九号茶蛋白 酶解 降尿酸肽 黄嘌呤氧化酶抑制活性 响应面优化 超滤 氨基酸组成
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英红九号茶蛋白ACE抑制肽的制备、氨基酸组成及不同超滤组分的活性评价 被引量:2
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作者 马凤 叶灏铎 +4 位作者 夏珍 徐燕 孙世利 曹庸 苗建银 《现代食品科技》 CAS 北大核心 2023年第7期237-245,共9页
以英红九号红茶渣经碱溶酸沉提取的茶蛋白为研究对象,血管紧张素转化酶(ACE)抑制率为评价指标,通过单因素试验和响应面优化得到茶蛋白ACE抑制肽的最佳制备工艺,并对酶解物进行氨基酸组成分析、超滤膜分离和不同分子量组分的ACE抑制活性... 以英红九号红茶渣经碱溶酸沉提取的茶蛋白为研究对象,血管紧张素转化酶(ACE)抑制率为评价指标,通过单因素试验和响应面优化得到茶蛋白ACE抑制肽的最佳制备工艺,并对酶解物进行氨基酸组成分析、超滤膜分离和不同分子量组分的ACE抑制活性分析。结果表明,英红九号茶蛋白ACE抑制肽的最优酶解工艺为酶解温度37℃、3.20 h、pH值7.20、底物质量分数3%、酶底质量比0.40%,在此条件下进行的验证试验ACE抑制率为83.38%,与理论值84.48%较相符。英红九号茶蛋白ACE抑制肽酶解物富含必需氨基酸(33.03%)和对ACE抑制活性有重要意义的疏水性氨基酸(47.20%),且经超滤膜分离所得<3 ku组分的ACE抑制活性(IC_(50)=0.85 mg/mL)要显著强于酶解物(IC_(50)=1.37 mg/mL)和>3 ku组分(IC_(50)=2.81 mg/mL)。该研究为食源性ACE抑制肽的研究开发和英红九号茶蛋白的高值化利用提供了理论依据。 展开更多
关键词 英红九号茶蛋白 ACE抑制肽 酶解 响应面优化 氨基酸组成 超滤分离
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菌体蛋白作为饲料蛋白原料的研究进展 被引量:4
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作者 黄志东 张翘楚 +3 位作者 李惠惠 宋亚汝 樊政 夏旻灏 《饲料工业》 CAS 北大核心 2023年第10期16-21,共6页
菌体蛋白饲料含有丰富的蛋白质,富含赖氨酸、蛋氨酸和色氨酸,饲喂动物后能提高饲料利用率和动物生产性能,增加养殖业经济效益。菌体蛋白的合成原料来源广泛,具有环境友好、富含粗蛋白和必需氨基酸等优点,对畜牧业的可持续发展和资源回... 菌体蛋白饲料含有丰富的蛋白质,富含赖氨酸、蛋氨酸和色氨酸,饲喂动物后能提高饲料利用率和动物生产性能,增加养殖业经济效益。菌体蛋白的合成原料来源广泛,具有环境友好、富含粗蛋白和必需氨基酸等优点,对畜牧业的可持续发展和资源回收利用具有极其重要的意义。文章将菌体蛋白饲料进行分类并对其价值以及应用研究进行归纳总结,为菌体蛋白饲料的应用研究提供参考。 展开更多
关键词 单细胞蛋白 菌体蛋白 乙醇梭菌蛋白 产朊假丝酵母蛋白 酵母粉 氨基酸渣 核苷酸渣
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单宁酸对丝素蛋白二级结构的影响作用研究 被引量:1
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作者 李炜祥 凌静 +2 位作者 王详 吕汪洋 孔祥东 《丝绸》 CAS CSCD 北大核心 2023年第6期1-6,共6页
蛋白质的二级结构是其发挥生物功能的重要基础结构,因此本文通过单宁酸和丝素蛋白反应,研究不同摩尔浓度的单宁酸对丝素蛋白二级结构的影响。使用紫外可见光吸收光谱(UV-Vis)、荧光发射光谱(FL)和傅里叶红外吸收光谱(FTIR)等表征技术对... 蛋白质的二级结构是其发挥生物功能的重要基础结构,因此本文通过单宁酸和丝素蛋白反应,研究不同摩尔浓度的单宁酸对丝素蛋白二级结构的影响。使用紫外可见光吸收光谱(UV-Vis)、荧光发射光谱(FL)和傅里叶红外吸收光谱(FTIR)等表征技术对单宁酸与丝素蛋白的反应产物进行测试,结果表明单宁酸可以影响丝素蛋白的二级构象,并呈现一定的变化趋势。单宁酸摩尔浓度逐渐增加到20μmol/L时,α螺旋和无规卷曲结构逐渐增多,β折叠结构逐渐减少。单宁酸摩尔浓度继续上升,α螺旋和无规卷曲结构逐渐减少,β折叠结构逐渐增多。 展开更多
关键词 丝素蛋白 单宁酸 二级结构 氨基酸残基 紫外可见光吸收光谱 荧光发射光谱 傅里叶红外吸收光谱
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花生蛋白青枣酸奶的发酵工艺及品质特性研究 被引量:1
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作者 梁海燕 《粮食与油脂》 北大核心 2023年第2期81-86,共6页
以花生蛋白、青枣和纯牛奶为主要原料制备花生蛋白青枣酸奶。在单因素的基础上,采用响应面法优化花生蛋白青枣酸奶的发酵工艺,并分析酸奶的营养品质及抗氧化活性。结果表明:花生蛋白青枣酸奶发酵制备最佳工艺条件为花生蛋白粉与水的料液... 以花生蛋白、青枣和纯牛奶为主要原料制备花生蛋白青枣酸奶。在单因素的基础上,采用响应面法优化花生蛋白青枣酸奶的发酵工艺,并分析酸奶的营养品质及抗氧化活性。结果表明:花生蛋白青枣酸奶发酵制备最佳工艺条件为花生蛋白粉与水的料液比1∶10(g/mL)、纯牛奶添加量20%(以花生蛋白粉和水的总质量计,下同)、发酵温度42℃、青枣浆添加量15.00%、蔗糖添加量6.50%、发酵时间6.0 h、发酵剂接种量2.90%,在此条件下制得的花生蛋白青枣酸奶的感官评分为92.16。在花生蛋白青枣酸奶中检测出17种氨基酸,总氨基酸含量为54.08%,其中必需氨基酸含量为17.76%;花生蛋白青枣酸奶对DPPH·和·OH清除能力优于原味酸奶。 展开更多
关键词 花生蛋白 青枣 响应面法 酸奶 氨基酸
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Enhanced chemoselectivity of a plant cytochrome P450 through protein engineering of surface and catalytic residues 被引量:1
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作者 Xiaopeng Zhang Wei Luo +9 位作者 Yinying Yao Xuming Luo Chao Han Yang Zhong Bo Zhang Dawei Li Lida Han Sanwen Huang Per Greisen Yi Shang 《aBIOTECH》 CSCD 2021年第3期215-225,共11页
Cytochrome P450s(P450s)are the most versatile catalysts utilized by plants to produce structurally and functionally diverse metabolites.Given the high degree of gene redundancy and challenge to functionally characteri... Cytochrome P450s(P450s)are the most versatile catalysts utilized by plants to produce structurally and functionally diverse metabolites.Given the high degree of gene redundancy and challenge to functionally characterize plant P450s,protein engineering is used as a complementarystrategy to study the mechanisms of P450-mediated reactions,or to alter their functions.We previously proposed an approach of engineering plant P450s based on combining high accuracy homology models generated by Rosetta combined with data-driven design using evoluti onary information of these enzymes.With this strategy,we repurposed a multi-functional P450(CYP87D20)into a monooxygenase after red esigning its active site.Since most plant P450s are membrane-anchored proteins that are adapted to the micro-environments of plant cells,expressing them in heterologous hosts usually results in problems of expression or activity.Here,we applied compu-tational design to tackle these issues by simultaneous optimization of the protein surface and active site.After screening 17 variants,effective su bstitutions of surface residues were observed to improve both expression and activity of CYP87D20.In addition,the identified substitutions were additive and by com-bining them a highly eficient C11 hydroxylase of cucurbitadienol was created to participate in the mogrol biosynthesis.This study shows the importance of considering the interplay between surface and active site residues for P450 engineering.Our integrated strategy also opens an avenue to create more tai loring enzymes with desired functions for the metabolic engineering of high-valued compounds like mogrol,the precursor of natural sweetener mogrosides. 展开更多
关键词 Plant cytochrome P450 protein engineering ROSETTA amino acid co-evolution surface residue
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响应面法优化酶解大豆蛋白调味粉在黄豆酱中的应用配方
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作者 田丽冉 郑姣姣 李永歌 《中国调味品》 CAS 北大核心 2023年第12期92-97,共6页
文章研究了酶解大豆蛋白调味粉(EVP)的主要成分及其在黄豆酱中的应用效果。试验结果表明EVP的主要成分为游离氨基酸和肽类;通过建立感官评价组,采用单因素试验和响应面试验分析EVP在黄豆酱中的添加效果,得出EVP的添加量是影响黄豆酱感... 文章研究了酶解大豆蛋白调味粉(EVP)的主要成分及其在黄豆酱中的应用效果。试验结果表明EVP的主要成分为游离氨基酸和肽类;通过建立感官评价组,采用单因素试验和响应面试验分析EVP在黄豆酱中的添加效果,得出EVP的添加量是影响黄豆酱感官品质最关键的因素;黄豆酱的最佳配方为5’-呈味核苷酸二钠(I+G)添加量0.098%、三氯蔗糖添加量0.013%、EVP添加量0.688%,在此条件下得到的黄豆酱色泽光亮,自然发酵酱香浓郁,鲜咸适口,整体风味协调,感官评分较高。 展开更多
关键词 酶解大豆蛋白调味粉 黄豆酱 氨基酸 响应面法 感官评价
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米渣蛋白和大米蛋白的结构及性质比较 被引量:14
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作者 赵殷勤 张晖 +2 位作者 郭晓娜 王立 钱海峰 《粮食与饲料工业》 CAS 北大核心 2010年第9期22-24,共3页
对大米蛋白和米渣蛋白的结构和性质进行了比较研究。分析了两种蛋白的凝胶色谱,溶解性能,氨基酸组成和二级结构的变化。SepharoseCL-4B凝胶色谱分析表明,两种蛋白的碱溶液溶出物具有不同的洗脱曲线和紫外吸收特征;米渣蛋白中的羰基含量... 对大米蛋白和米渣蛋白的结构和性质进行了比较研究。分析了两种蛋白的凝胶色谱,溶解性能,氨基酸组成和二级结构的变化。SepharoseCL-4B凝胶色谱分析表明,两种蛋白的碱溶液溶出物具有不同的洗脱曲线和紫外吸收特征;米渣蛋白中的羰基含量和胱氨酸含量都显著高于大米蛋白;米渣蛋白的溶解性明显比大米蛋白的溶解性差。经过高温处理后大米蛋白的二级结构发生了改变。 展开更多
关键词 米渣蛋白 大米蛋白 凝胶色谱 氨基酸
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酱油渣蛋白质的分离、鉴定和氨基酸组成特征研究 被引量:9
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作者 高献礼 赵斯薇 +1 位作者 孙鹏飞 陆健 《现代食品科技》 EI CAS 北大核心 2013年第10期2512-2516,共5页
本文以酱油上清液为对照,以过滤-冷冻真空干燥法制备了酱油渣。首先,对比研究了酱油渣的常规理化指标。其次,以SDS-PAGE、MALDI-TOF/TOF MS和HPLC法对酱油渣和酱油上清中蛋白质分子量分布、来源与种类及氨基酸组成特征进行了研究。结果... 本文以酱油上清液为对照,以过滤-冷冻真空干燥法制备了酱油渣。首先,对比研究了酱油渣的常规理化指标。其次,以SDS-PAGE、MALDI-TOF/TOF MS和HPLC法对酱油渣和酱油上清中蛋白质分子量分布、来源与种类及氨基酸组成特征进行了研究。结果显示酱油渣(湿渣)主要由15.98%的碳水化合物、10.19%的蛋白质、10.10%的食盐和59.50%的水分组成。SDS-PAGE和MALDI-TOF/TOF MS分析结果显示酱油渣蛋白质主要由分子量约为19.3 kD(aa,59.40%)、31.8 kD(ab,12.91%)和12.3 kD(ac,27.69%)的蛋白质亚基组成,经质谱鉴定分子量为19.3 kDa的多肽(a)为Glycinin G4亚基碱性端B3。酱油渣蛋白质氨基酸组成分析表明,与酱油上清中蛋白质相比,酱油渣蛋白质中疏水性氨基酸含量和平均疏水值明显高于酱油上清中蛋白质。上述差异是酱油渣蛋白质氨基酸组成的主要特征,也是酱油渣蛋白质水溶性差和形成的主要原因。 展开更多
关键词 酱油 酱油渣 蛋白质 氨基酸组成
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响应面优化三氯乙酸沉淀测定豆酱游离氨基酸中蛋白质 被引量:8
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作者 张苗 武俊瑞 +2 位作者 代金月 邱小玉 岳喜庆 《食品科学》 EI CAS CSCD 北大核心 2013年第10期16-20,共5页
采用三氯乙酸(TCA)沉淀法结合双缩脲比色法除去并测定蛋白质,探讨TCA质量浓度、沉淀温度、离心转数对蛋白质沉淀效果的影响,并采用Box-Behnken试验设计建立数学模型,进行响应面分析优化,确定最佳沉淀蛋白质条件。结果表明:TCA质量浓度8.... 采用三氯乙酸(TCA)沉淀法结合双缩脲比色法除去并测定蛋白质,探讨TCA质量浓度、沉淀温度、离心转数对蛋白质沉淀效果的影响,并采用Box-Behnken试验设计建立数学模型,进行响应面分析优化,确定最佳沉淀蛋白质条件。结果表明:TCA质量浓度8.3g/100mL、沉淀温度47℃、离心转数1726r/min时蛋白质沉淀效果量佳,蛋白质沉淀量为23.29g/100g,对游离氨基酸含量测定影响最小。 展开更多
关键词 豆酱 氨基酸 蛋白质 沉淀 响应面分析
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