现代食品科技2012，Vol.28Issue(11)：1450-1453,1499,5.
热诱导菜豆属7S球蛋白纤维聚集研究
Heat-Induced Fibrillar Aggregation of 7S Globulins (vicilins) from Phaseolus Legumes
摘要
Abstract
The heat-induced fibrillar aggregations of 7S Globulins (vicilins) from kidney bean (Gk) and mung bean (Gm) at low pH and low ionic strength were characterized using dynamic light scattering (DLS), Thioflavin T (Th T) fluorescence assay and atomic force microscopy (AFM). According to thermal characteristics and phase diagram analysis, 85 °C and 0.5% were chosen as denaturation temperature and proper protein concentration. Results also showed that heating led to fibrillar aggregation. Th T maximum fluorescence intensity of Gk and Gm increased dramatically to 765 and 1093 within one hour, indicating that the building blocks were formed at the initial heating periods. DLS data suggested Gk exhibited stronger ability of self assembly and fibrillar aggregation. However, the extent of aggregation and morphology of formed fibrils varied distinctly. AFM data displayed clearly that Gk formed linear fibrils but Gm formed random fibrils upon heating for 12h. This would give experiment data for preparation of transparent gels at extremely low weight fractions plant proteins based on self-assembly.关键词
菜豆属球蛋白/纤维聚集/自组装/淀粉样纤维/原子力显微镜Key words
Phaseolus Legumes vicilin/ fibrillar aggregation/ self-assembly/ amyloid fibril/ AFM引用本文复制引用
刘晶,唐传核..热诱导菜豆属7S球蛋白纤维聚集研究[J].现代食品科技,2012,28(11):1450-1453,1499,5.基金项目
国家自然科学基金项目(31171632) （31171632）
