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1.
为制备可溶性丝素蛋白应用于食品,本文探讨了不溶性丝素蛋白向可溶性再生丝素蛋白转化的条件并分析丝素蛋白结构变化对其溶解性的影响。以丝素蛋白的溶解时间和再生丝素蛋白的氮溶解指数为指标分析了溶解体系、温度、盐浓度和乙醇浓度对丝素蛋白溶解的影响。研究表明,利用氯化钙-乙醇-水体系可将不溶性丝素蛋白溶解,当氯化钙在30%的乙醇溶液中浓度达到4 mol/L时,95℃保温9 min,丝素蛋白完全溶解,所得再生丝素蛋白氮溶解指数达到91%。利用低场核磁共振仪、圆二色谱仪、X-射线衍射仪和扫描电镜观测丝素在混合溶液中的结构变化,结果显示,在三元体系中,丝素与水结合逐渐增强,丝素纤维膨大,随后逐渐断裂为片层状,结晶结构破坏,再生丝素从β-折叠转变为无规则卷曲,导致溶解性改善。  相似文献   

2.
可溶性丝素蛋白粉生产新工艺   总被引:4,自引:0,他引:4  
研究了制备可溶性丝素蛋白粉的新方法。以废蚕丝为原料,经0.5%(w/v)的Na_2CO_3溶液精炼后,用40%(w/w)的CaCl_2溶液溶解丝素蛋白,采用渗析器脱盐,得到的丝素蛋白溶液喷雾干燥后即制得可溶性丝素蛋白粉,并测定了产品的氨基酸组成和相对分子质量分布。  相似文献   

3.
制备了不同质量分数的碳酸钙-丝素粉体材料,利用差热分析(DTA)、傅里叶红外光谱(FTIR)、X射线衍射(XRD)、扫描电镜(SEM)测试技术,探究了不同质量分数对粉体中丝素蛋白凝聚态结构和碳酸钙晶型的影响。结果表明:碳酸钙对丝素蛋白凝聚态结构的影响显著,当碳酸钙质量分数过大时,丝素蛋白的β-折叠成分会减少;同时研究发现,控制丝素蛋白的质量分数可以获得粒径较小、分散性能良好的立方形或球形碳酸钙。  相似文献   

4.
蛋白质的二级结构是其发挥生物功能的重要基础结构,因此本文通过单宁酸和丝素蛋白反应,研究不同摩尔浓度的单宁酸对丝素蛋白二级结构的影响。使用紫外-可见光吸收光谱(UV-Vis)、荧光发射光谱(FL)和傅里叶红外吸收光谱(FTIR)等表征技术对单宁酸与丝素蛋白的反应产物进行测试,结果表明单宁酸可以影响丝素蛋白的二级构象,并呈现一定的变化趋势。单宁酸摩尔浓度逐渐增加到20μmol/L时,α螺旋和无规卷曲结构逐渐增多,β折叠结构逐渐减少。单宁酸摩尔浓度继续上升,α螺旋和无规卷曲结构逐渐减少,β折叠结构逐渐增多。  相似文献   

5.
以虎纹捕鸟蛛丝/六氟异丙醇(HFIP)和丝素/HFIP的混合液为纺丝液,制备了虎纹捕鸟蛛丝蛋白/丝素复合纳米纤维,并通过SEM、FT-IR、XRD研究蜘蛛丝蛋白和丝素的混合比例对纤维形态结构、分子构象、结晶结构的影响,分析蜘蛛丝蛋白对静电纺丝素纤维的力学增强效应.结果表明:随蛛丝蛋白含量的增加,复合纤维的平均直径明显减...  相似文献   

6.
采用透射电子显微镜(TEM)、X 射线衍射(X ray)、红外光谱(IR)、圆二色谱(CD)等测定了在脱盐过程中丝素蛋白分子构象的变化.随着丝素蛋白盐溶液脱盐率的增加,丝素蛋白分子从无规线团结构慢慢向β 折叠结构转变,导致丝素蛋白分子间发生缔合.  相似文献   

7.
丝素蛋白结构的研究 1.探讨氯化钙溶液溶解丝素的机理   总被引:4,自引:0,他引:4  
采用拉曼光谱、红外光谱、圆二色性光谱和X-射线衍射法测定了丝素蛋白经氯化钙溶液溶解前后的结构.结果表明,精练丝素的结构以β-折叠为主,存在晶区;可溶性丝素粉末和丝素溶液以无规卷曲为主,基本呈无定形状态.氯化钙溶解丝素的机理可能是,主要通过氯化钙浓溶液的强水化作用、氯离子和钙离子与丝素中酪氨酸残基的结合破坏了丝素分子间的范德华力和氢键,从而使丝素发生膨润而溶解.  相似文献   

8.
陈琴  吴雷蕾  王平 《丝绸》2023,(4):1-9
为了研究凝固剂种类对再生丝性能的影响,本文分别以十二烷基硫酸钠、去离子水和75%乙醇作为凝固浴,通过再生丝素蛋白湿法纺丝,得到三种再生丝RSF(SDS)、RSF(DI)和RSF(ET)。结果表明,RSF(SDS)具有良好的机械性能,其断裂伸长率达126%,高于20%RSF(DI)和26%RSF(ET)再生丝;傅里叶变换红外光谱分析表明,RSF(SDS)中含有较高比例的β-折叠结构;进一步通过X射线衍射和差示量热法分析显示,RSF(SDS)纤维比RSF(DI)和RSF(ET)纤维具有更多存在于无定形区的β-折叠结构;荧光探针法验证了SDS能够促进丝素蛋白更快速地形成β-折叠结构,乙醇则会诱导丝素蛋白更快速地形成结晶。本文制备了具有优异延伸性的再生丝,可为丝素蛋白湿法纺丝提供一种新思路。  相似文献   

9.
为提高丝素蛋白气凝胶的力学性能,采用尿素溶液体系对蚕丝进行脱胶处理后,经丝素蛋白溶解、稀释、冷冻干燥制备得到丝素蛋白气凝胶,借助扫描电子显微镜、X射线衍射光谱仪、红外光谱仪和万能材料试验机对气凝胶的形貌与结构进行分析,并与碳酸钠脱胶蚕丝制备的气凝胶进行对比。结果表明:非碱体系的尿素脱胶可降低对丝素蛋白的损伤,制备得到的气凝胶形貌完整,具有稳定的骨架结构,β-折叠结构相对含量为50.27%,结晶度为49.33%;压缩形变为70%时,尿素脱胶气凝胶的压缩强度为(32.36 ± 2.35) kPa,压缩模量为(119.31 ± 8.93 ) kPa,上述指标均远高于碳酸钠脱胶工艺制备的丝素蛋白气凝胶。  相似文献   

10.
在磷酸钙骨水泥(CPC)中加入不同性状丝素蛋白可改善其力学性能,为此,用X射线衍射、红外光谱研究材料的结构,用扫描电子显微镜观察材料的表面形态,用排液法测定材料的孔隙率,用通用力学试验机测定样品的力学性能.结果表明:在CPC中加入不同性状丝素蛋白的固化反应产物与纯CPC相似,均出现了羟基磷灰石(HA);不同性状丝素蛋白...  相似文献   

11.
Ultraspatially resolved synchrotron radiation based infrared microspectroscopy is able to detect the structure features of a food or feed tissue at cellular and molecular levels. However, to date, this advanced synchrotron-based technique is almost unknown to food and feed scientists. The objective of this article was to introduce this novel analytical technology, ultra-spatially resolved synchrotron radiation based infrared microspectroscopy (SR-IMS) to food, feed, conventional nutrition, and molecular nutrition scientists. The emphasis of this review focused on the following areas: (1) Principles of molecular spectroscopy for food and feed structure research, such as protein molecular structure, carbohydrate conformation, heating induced protein structure changes, and effect of gene-transformation on food and feed structure; (2) Molecular spectral analysis methodology; (3) Biological applications of synchrotron SR-IMS and DRIFT spectroscopy; and (4) Recent progress in food, feed and nutrition research program. The information described in this article gives better insight in food structure research progress and update.  相似文献   

12.
The 12 S globulin of rapeseed represents an oligomeric protein with a molecular weight of 300,000. It is composed of 6 subunits, which are arranged in a trigonal antiprism with the point group symmetry 32 (D3). Each subunit contains smaller units (polypeptide chains) with molecular weights in the range of 18,500 to 31,000. The protein contains the following 4 polypeptide chains differing by their molecular weights in the SDS-electrophoresis; 18,500 ± 800, 21,100 ± 500, 26,800 ± 900, 31,200 ± 1,600. According to its quaternary structure the protein dissociates under milieu conditions. The secondary structure of the protein is characterized by a low (11 %) content of α-helix and a relatively high (31%) content of β-conformation. Owing to its structure and physico-chemical properties the rapeseed protein is closely related to other 11/12 S globulins in the seeds of different plant species and botanical families.  相似文献   

13.
Samadi  Yu P 《Journal of dairy science》2011,94(12):6092-6102
Heat processing has been used to improve protein utilization and availability of animal nutrition. However, to date, few studies exist on heat-induced protein molecular structure changes on a molecular basis. The aims of this study were to use molecular spectroscopy as a novel approach to determine heat-induced protein molecular structure changes affected by moist and dry heating and quantify protein molecular structures and nutritive value in the rumen and intestine in dairy cattle. In this study, soybean was used as a model for feed protein and was autoclaved at 120°C for 1 h (moist heating) and dry heated at 120°C for 1 h. The parameters assessed in this study included protein structure α-helix and β-sheet and their ratio, protein subfractions associated with protein degradation behaviors, intestinal protein availability, and energy values. The results show that heat treatments changed the protein molecular structure. Both dry and moist heating increased the amide I-to-amide II ratio. However, for the protein α-helix-to-β-sheet ratio, moist heating decreased but dry heating increased the ratio. Compared with dry heating, moist heating dramatically changed the chemical and nutrient profiles of soybean seed. It greatly decreased soluble crude protein, nonprotein nitrogen, and increased neutral detergent insoluble protein. Both dry and moist heating treatments did not alter digestible nutrients and energy values. Heating tended to decrease the nonprotein nitrogen fraction (soluble and rapidly degradable protein fraction) and true protein 1 fraction (fast-degradable protein fraction). Conversely, the true protein 3 fraction (slowly degradable fraction) significantly increased. The in situ rumen study showed that moist heating decreased protein rumen degradability and increased intestinal digestibility of rumen-undegradable protein. Compared with the raw soybeans, dry heating did not affect rumen degradability and intestinal digestibility. In conclusion, compared with dry heating, moist heating dramatically affected the nutrient profile, protein subfractions, rumen degradability, intestinal digestibility, and protein molecular structure (amide I-to-II ratio; α-helix-to-β-sheet ratio). The sensitivity of soybean seed to moist heating was much higher than that to dry heating in terms of the structure and nutrient profile changes.  相似文献   

14.
通过控制酸水解、碱脱酯和蛋白酶解条件探讨可溶性大豆多糖制造过程对于产物结构和起泡性的影响。可溶性大豆多糖(SSPS)的结构采用单糖组成、重均分子量、酯化度、蛋白含量进行表征,起泡性用泡沫膨胀率(FE)和泡沫稳定性(FS)表征。结果表明,酸水解过程会破坏SSPS主链结构进而使分子量逐渐降低,但不影响酯化度和蛋白质含量;随着分子量的降低,SSPS的FE逐渐增大,但FS逐渐降低。碱脱酯过程不影响产物分子量,但可以使酯化度和蛋白含量同步降低,产物的FE和FS也同步下降。将低分子量高甲酯含量SSPS采用蛋白酶水解,获得具有相同分子量和酯化度、不同蛋白质含量的SSPS。起泡性结果显示随着蛋白含量的下降,SSPS的FE和FS均同步下降。上述结果说明,相比于酯化度,蛋白质含量和分子量对大豆多糖的起泡性具有更为重要的作用。  相似文献   

15.
Unlike traditional “wet” analytical methods which during processing for analysis often result in destruction or alteration of the intrinsic protein structures, advanced synchrotron radiation‐based Fourier transform infrared microspectroscopy has been developed as a rapid and nondestructive and bioanalytical technique. This cutting‐edge synchrotron‐based bioanalytical technology, taking advantages of synchrotron light brightness (million times brighter than sun), is capable of exploring the molecular chemistry or structure of a biological tissue without destruction inherent structures at ultra‐spatial resolutions. In this article, a novel approach is introduced to show the potential of the advanced synchrotron‐based analytical technology, which can be used to study plant‐based food or feed protein molecular structure in relation to nutrient utilization and availability. Recent progress was reported on using synchrotron‐based bioanalytical technique synchrotron radiation‐based Fourier transform infrared microspectroscopy and diffused reflectance infrared Fourier transform spectroscopy to detect the effects of gene‐transformation (Application 1), autoclaving (Application 2), and bio‐ethanol processing (Application 3) on plant‐based food and feed protein structure changes on a molecular basis. The synchrotron‐based technology provides a new approach for plant‐based protein structure research at ultra‐spatial resolutions at cellular and molecular levels.  相似文献   

16.
The effects of microwave heating (MW), steaming (SM), boiling (BL) and baking (BK) on the structure and functional properties of quinoa protein isolates (QPI) were investigated. SDS-PAGE showed the 20–30 kDa band strength of QPI-BL was enhanced, which indicated the disulphide bond was broken and protein molecules dissociated. Due to the recombination of subunits, some large molecular weight or insoluble polymer components of QPI-SM and QPI-BK did not pass through the gel. Microwave heating and boiling showed negative effects for α-helix and positive effects for β-sheet, which implied the molecular structure was transformed from ordered to disordered, the secondary structure became loose. The reduction of free SH (sulfhydryl) and surface hydrophobicity implied that aggregation and cross-linking of protein molecules for QPI-SM and QPI-BK. QPI, QPI-MW and QPI-BL exhibited better solubility, which was related to the water holding capacity (WHC) and emulsification. For QPI-SM and QPI-BK, functional properties (including solubility, WHC and gel-forming ability) decreased due to molecular aggregation. Heat treatments significantly affect the structure and functional properties of QPI, the current research showed that microwave heating and boiling might be better heat treatment methods for QPI and would help the development of quinoa protein products.  相似文献   

17.
苦荞麦蛋白质氨基酸组成平衡,生物价高,并且具有独特的生理功能。体外消化实验表明其蛋白质的消化率较低,通过扫描电镜对四种蛋白质组分酶解产物的超微结构进行观察发现,胃蛋白酶作用于四种组分的方式是不同的,胃蛋白酶不仅可以作用与清蛋白和球蛋白的表面,而且随着水解进程的延长胃蛋白酶还可以作用与清蛋白和球蛋白的内部结构,因此其体外消化率相对较高。而对于醇溶蛋白和谷蛋白,其高级结构相对较为稳定,胃蛋白酶只能作用于其表面,很难作用其内部结构,所以这两种蛋白组分的体外消化率相对较低。此外还通过高效液相对其酶解物的分子量分布进行研究,结果表明,清蛋白和球蛋白的酶解产物分子量相对较低,组分多,酶解程度高。醇溶蛋白酶解物的组成较为简单,这可能是由于被胃蛋白酶作用的位点较少所造成的。而谷蛋白,其酶解物的分子量分布广,高分子量的组分所占比例大,这表明其被酶解的程度相对较低。  相似文献   

18.
To investigate the effect of oxygen radicals on the molecular properties of bovine serum albumin (BSA), the secondary and tertiary structures, molecular weight and optical anisotropy of BSA were examined after the irradiation of the protein at various doses. gamma-Irradiation of the protein solution caused the disruption of the ordered structure of protein molecules as well as degradation, cross-linking and aggregation of polypeptide chains. Fluorescence spectroscopy indicated that irradiation quenched the emission intensity excited at 280 nm. Fourier transform infrared spectroscopy (FTIR) indicated that irradiation caused transformation from beta-turns into beta-sheets. A light scattering study showed that increasing the radiation dose decreased the molecular weight of the protein. Optical anisotropy data showed that radiation changed the ordered structure of the protein. Ultraviolet absorption spectroscopy indicated that fragmentation and aggregation might occur in response to radiation exposure.  相似文献   

19.
To our knowledge, no previous research exists concerning the molecular structure and metabolic characteristics of the proteins and energy that new cool-season corn varieties provide for dairy cattle. The objectives of this study were to identify the differences in the molecular structures of proteins among several new cool-season corn varieties [Pioneer P7443R, Pioneer P7213R, Pioneer P7535R (Pioneer Hi-Bred International Inc., Johnston, IA), Hyland Baxxos RR, Hyland SR22, and Hyland SR06 (Hyland Seeds, Blenheim, ON, Canada)] using Fourier transform infrared attenuated total reflectance (FT/IR-ATR) molecular spectroscopy, and to determine the nutrient profile and supply that each variety provided for dairy cattle. The protein molecular structure studies showed that the amide I to amide II ratio ranged from 1.09 to 1.66 and that the α-helix to β-sheet ratio ranged from 0.95 to 1.01 among the new cool-season corn varieties. Energy content was significantly different among the new varieties. We found significant differences in the protein and carbohydrate subfractions and in the ruminal degradation kinetics of the organic matter, crude protein, starch, and neutral detergent fiber of the new varieties. The new varieties had similar estimated intestinal digestibilities for rumen undegraded crude protein. However, the new varieties had significant differences in predicted total truly absorbable protein, ranging from 39 to 57 g/kg of dry matter, indicating that these newly developed varieties are satisfactory sources of truly absorbed protein for dairy cattle. Further study on the molecular structure profiles of cool-season corn in relation to its nutrient utilization and availability in dairy cattle is necessary.  相似文献   

20.
Advanced synchrotron radiation-based infrared microspectroscopy is able to reveal feed and food structure feature at cellular and molecular levels and simultaneously provides composition, structure, environment, and chemistry within intact tissue. However, to date, this advanced synchrotron-based technique is still seldom known to food and feed scientists. This article aims to provide detailed background for flaxseed (oil seed) protein research and then review recent progress and development in flaxseed research in ruminant nutrition in the areas of (1) dietary inclusion of flaxseed in rations; (2) heat processing effect; (3) assessing dietary protein; (4) synchrotron-based Fourier transform infrared microspectroscopy as a tool of nutritive evaluation within cellular and subcellular dimensions; (5) recent synchrotron applications in flaxseed research on a molecular basis. The information described in this paper gives better insight in flaxseed research progress and update.  相似文献   

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