食品科学2018，Vol.39Issue(12)：47-52,6.DOI:10.7506/spkx1002-6630-201812008
荔枝汁中谷蛋白结构及特性
Structure and Characteristics of Glutelin in Litchi Juice
摘要
Abstract
The glutelin from litchi juice was purified using the Osborne sequential protein extraction method, and its molecular mass distribution, thermal stability and secondary structures were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), differential scanning calorimetry (DSC) and infrared (IR) spectroscopy, respectively. The results showed that the glutelin had a large molecular mass and contained approximately 10 bands, most of which had a molecular mass of 50 kDa or above. After reduction, a few bands with higher molecular mass disappeared and new bands with smaller molecular mass (mostly including 50 kDa) appeared. The surface hydrophobicity was evaluated by SDS-binding capacity. The glutelin could bind (74.25 ± 5.26) μg of SDS per mg sample, and its contents of free sulphydryl group, total sulphydryl group and disulfide bond were (29.83 ± 1.72), (40.59 ± 2.04) and (5.38 ± 0.18) μmol/g, respectively. Its denaturation peak temperature was 105.24 ℃. The major secondary structures were β-sheet and β-turn, accounting for 33.92% and 64.7%, respectively. Hence, we can infer preliminarily that the composition of glutelin in litch juice is complex, mainly containing high-molecular-weight glutelins, which have strong surface hydrophobicity, low disulfide bond content and good thermal stability.关键词
荔枝汁/谷蛋白/十二烷基硫酸钠-聚丙烯酰胺凝胶电泳/红外光谱Key words
litchi juice/glutelin/SDS-PAGE/IR spectroscopy分类
轻工纺织引用本文复制引用
袁星星,余元善,吴继军,肖更生,徐玉娟,邹波..荔枝汁中谷蛋白结构及特性[J].食品科学,2018,39(12):47-52,6.基金项目
国家自然科学基金青年科学基金项目(31501541) （31501541）
广东省自然科学基金研究团队项目(2015A030312001) （2015A030312001）
广东省农业技术需求研究与示范项目(2016LM3168) （2016LM3168）
