中国食品学报2017，Vol.17Issue(5)：263-269,7.DOI:10.16429/j.1009-7848.2017.05.034
高油大豆与低油大豆油脂体结构蛋白的研究
Studies on Composition and Structure of Oil Bodies Proteins Isolated from High Oil Soybean and Low Oil Soybean
摘要
Abstract
The objective of this study to determine the micro-structure of oil body from high oil soybean (OBHOS) and oil body from low oil soybean (OBLOS) and analyze the molecular weight,the amino acid content and secondary structure compositions of oleosins in two kinds of oil bodies.Ten kinds of amino acid content in high oil soybean were significantly lower than those in low oil soybean (P＜0.05).The cystine content in OBHOS was significantly higher than that in OBLOS (P＜0.05).In dregs,the glycine content in high oil soybean was significantly lower than that in low oil soybean (P＜0.05).Moreover,the valine contents in OBHOS and OBLOS were the highest.The oleosin molecular weights of oil body were 17,18 ku and 24 ku using SDS-PAGE electrophoresis method.The Td of OBHOS and OBLOS were 86.3 ℃ and 86.1 ℃ respectively.The results of circular dichroism spectra showed that theβ-sheet content in OBHOS and OBLOS were equivalent,however the-helic content in OBHOS was higher than that in OBLOS,on the contrary,theβ-turn and random coil content were lower than those in OBLOS.The results indicated that there were differences in composition,structure,and properties of oleosins in OBHOS and OBLOS.关键词
大豆油脂体/结构蛋白/氨基酸/圆二色性光谱/DSCKey words
soybean oil body/structural proteins/amino acids/circular dichroism spectra/DSC引用本文复制引用
刘悦,王秋岭,孙亚婷,江连洲,侯俊财..高油大豆与低油大豆油脂体结构蛋白的研究[J].中国食品学报,2017,17(5):263-269,7.基金项目
国家自然科学基金项目(1371784) （1371784）
黑龙江省博士后科研启动金项目(BH-Q13015) （BH-Q13015）
