大米谷蛋白热聚集的盐效应及机制

袁江兰; 黄亚明; 李传雯; 康旭

doi:10.13386/j.issn1002-0306.2017.18.014

大米谷蛋白热聚集的盐效应及机制

湖北工业大学生物工程与食品学院

基金项目:

国家自然科学基金资助项目(31371741)；

详细信息

作者简介:
袁江兰 (1970-) , 女, 博士研究生, 副教授, 研究方向:蛋白质化学与工程, E-mail:jlyuan1229@163.com。;

中图分类号: TS201.21
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出版历程
- 收稿日期: 2017-02-27

Salt effect and mechanisms of thermal aggregation of rice glutelin

Academy of Bioengineering and Food, Hubei University of Technology

摘要

摘要: 大米谷蛋白易发生热聚集,离子强度对大米谷蛋白热聚集有明显影响,研究揭示Na Cl对大米谷蛋白的热聚集的影响规律及机制。当Na Cl浓度从0增加至0.15 mol·L^-1时,热处理大米谷蛋白溶解度由13.78%降至12.49%,减小趋势不明显,浓度达到0.30 mol·L^-1时,溶解度降至10.62%,并且出现了肉眼可见的浑浊。当NaCl浓度从0 mol·L^-1增加至0.30 mol·L^-1时,热处理大米谷蛋白的浊度由0.052显著增加至0.191,平均粒径由168 nm增至273 nm,并出现明显的聚集峰,Zeta电位由-14.4减小至-5.61,疏水性由329.16增加至535.80,谷蛋白荧光发射光谱发生微小蓝移,荧光强度增加。NaCl影响了谷蛋白分子的表面电荷和疏水性,当浓度大于0.15 mol·L^-1时明显促进了大米谷蛋白分子热聚集。
- 大米 /
- 谷蛋白 /
- 热聚集 /
- 氯化钠 /
- 疏水性
Abstract: Rice glutelin was prone to thermal aggregation, and ionic strength had obvious effect on its thermal aggregation.Here, the effect laws and mechanisms of rice glutelin thermal aggregation by Na Cl were revealed.When Na Cl concentration increased from 0⁰.15 mol·L^-1, solubility of rice glutelin treated by heat decreased from 13.78% to 12.49%, which seemed not to be obvious, but the solubility was 10.62% when Na Cl concentration was 0.30 mol·L^-1, and it appeared to be turbid.The turbidity of rice glutelin by heat treatment increased significantly from 0.052 to 0.191 when Na Cl concentration increased from0⁰.30 mol·L^-1, average particle size increased from 168 nm to 273 nm, and an aggregation peak rised, Zeta potential changed from -14.4 to-5.61, and hydrophobicity increased from 329.16 to 535.80, there was a slight blue shift for fluorescence emission spectrum of rice glutelin by heat treatment, and fluorescence intensity increased. Na Cl affected surface charge and hydrophobicity of rice glutelin by heat treatment, and promoted its thermal aggregation when concentration of Na Cl was more than 0.15 mol·L^-1.
- rice /
- glutelin /
- thermal aggregation /
- sodium chloride /
- hydrophobicity

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