食品与机械2017，Vol.33Issue(4)：13-17,5.DOI:10.13652/j.issn.1003-5788.2017.04.003
超声预处理对麦胚蛋白结构的影响
Effect of Ultrasonic Pretreatment on the Structure of Wheat Germ Protein
摘要
Abstract
Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis,and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein.In this study,wheat germ protein was pretreated by ultrasonic wave with different time,and the structure of the protein was analyzed by fluorescence and Raman spectroscopy,and then the structure of lyophilized protein was analyzed by IR spectroscopy.The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides,and the activity raised to the highest at 30 min.The fluorescence spectroscopy indicated that the pretreatment could induce the transferring of tryptophan residues from hydrophobic to hydrophilic regions in wheat germ protein.However,the protein structure was not found significant dam age.Raman spectroscopy showed that protein structure was strongly affected at 30 min,and the content of β-sheet decreased to the lowest.Infrared spectroscopy analysis showed that protein structure changed with time,and the maximum change was at 35 min.Moreover,the α-helix content decreased significantly,while the random coil content increased significantly.Raman spectroscopy and infrared spectroscopy provided more information than the fluorescence.Raman spectroscopy provided more accurate substrate structure in water-soluble enzyme catalytic system,and this showed more instructive for the protein enzymatic reactions.关键词
超声预处理/麦胚蛋白/降血糖肽/荧光光谱/拉曼光谱/红外光谱Key words
Ultrasound pretreatment/Wheat germ protein/Hypoglycemic peptide/Fluorescence spectroscopy/Raman spectroscopy/Infrared spectroscopy引用本文复制引用
颜辉,张琦,聂旭东,朱胜虎,余永建,熊孟,江明珠..超声预处理对麦胚蛋白结构的影响[J].食品与机械,2017,33(4):13-17,5.基金项目
镇江市重点研发计划——产业前瞻与共性关键技术(编号:GY2015006) （编号:GY2015006）
