鲍鱼腹足肌原纤维蛋白的组成及其性质

采用SDS-PAGE分析了鲍鱼腹足肌原纤维蛋白的组成,并考察了温度、pH和离子强度对鲍鱼腹足肌原纤维蛋白溶液浊度和溶解度的影响。结果表明,鲍鱼腹足肌原纤维蛋白主要含有肌球蛋白、肌动蛋白、副肌球蛋白和原肌球蛋白。随着加热温度的升高,鲍鱼腹足肌原纤维蛋白的浊度上升、溶解度降低,且温度在40~50℃时浊度和溶解度变化明显;pH在5.5~6.0时,蛋白的浊度急剧下降而溶解度急剧升高;随着离子强度的增加蛋白的浊度下降、溶解度升高,离子强度在0.2~0.4 mol/L时浊度和溶解度变化明显。     

In-vitro enzymic hydrolysis of the storage proteins of japanese barnyard millet (Echinochloa frumentacea)

To assess the nutritional quality of Japanese barnyard millet ( JBN , Echinochloa frumentacea Link), its protein content, quality and digestibility were studied. The proximate composition of the millet resembles that of other millets/cereals. The protein content had a mean value of 36.7 g kg^?1. Solubility fractionation showed glutelins to be the major storage protein (60.8%). Contents of phenolics and tannins were estimated and found to be low. The protein digestibility of JBN flours was high (84%). The digestibilities of the different protein fractions varied from 50.9% to 68.4% with pepsin and from 26.6 mg g^?1 to 55.8 mg g^?1 (α-amino N liberated) with trypsin. These differences have been discussed relative to differences in amino acid composition of the protein fractions as well as to the possible presence of antinutritional factors in the fractions.     

SDS-PAGE法分离和表征明胶中不同构象

仔细分析已发表的文献表明,迄今为止用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)测定明胶分子量分布仅限于分出<α、α_1、α_2、和β组份,而γ及>γ的组份未能检出,也就是说,分子量大约30万以上的组份未能进入凝胶板内(以下简称“入板”)。这对明胶构象的全分析和对明胶质量的判断都是一个严重的缺陷。本文主要探讨和研究了γ及>γ组份的入板问题。所采取的办法有:有效地控制丙烯酰胺和甲叉双丙烯酰胺(交联剂)的相对含量,选择合适的交联度梯度和孔径大小,使之既适用于α和β组份迁移,也能让γ及>γ的组份入板。此外,在小交联度和大孔径情况下,还能符合凝胶板对凝胶强度的基本要求。实验结果表时,操作过程缩短,分辨率改善,成功地得到了从几万到30万以上的分子量分布的明胶全部构象的图谱。     

大麦蛋白质的组成研究

利用SDS-PAGE电泳技术，对酿酒原料大麦的蛋白质组成进行了系统的分析。研究发现，不同品种大麦的水溶、盐溶及碱溶蛋白质组成基本相同，而醇溶蛋白质存在显著差异，醇溶蛋白质分子量区别主要在30000-45000Da之间，因此醇溶蛋白质可作为品种鉴定的依据。     

测定皮胶原水解产物分子量的方法研究

应用体积排阻色谱(SEC)、聚丙烯酰胺凝胶电泳(SDS-PAGE)、高效液相与电喷雾质谱联用(HPLC／ESI-MS)这三种蛋白质分子量分析测试技术，来表征胶原水解产物的分子量，以寻求较好的胶原水解产物分子量的测试方法；同时为建立水解反应条件的控制与水解产物分子量之间的关系提供一定的依据。     

谷氨酰胺转胺酶对酪蛋白的改性效应

羊乳中的酪蛋白经商品级谷氨酰胺转胺酶作用后,产物经SDS-PAGE检测,发现生成了相对分子量较大的聚合物。聚合的最佳条件为:酶量/酪蛋白=15U/g;最适pH:6.0～8.0;最适反应温度:50℃;反应时间:120min。其中β-酪蛋白最易被催化,其次为αs-1酷蛋白,αs-2酷蛋白,k-酪蛋类白不易被催化。经谷氨酰胺转胺酶改性后的酪蛋白溶液,其粘度增加,乳化能力提高,起泡性下降。     

酸法提取猪皮胶原的工艺条件与分子质量及其分布的关系

采用SDS-PAGE方法,对不同工艺条件下醋酸提取的猪皮胶原蛋白进行分离分析,找出了酸法提取猪皮胶原的工艺条件与水解产物的分子质量及其分布之间的关系。通过控制提取过程中的工艺条件,能够得到分子质量大并且分布窄的胶原蛋白。     

Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian Rice Cultivars

Rice protein isolates and extracts of protein fractions were prepared from Indian rice cultivars, namely, Jaya, HKR-120, P-44, Sharbati, Bas-370, and HBC-19. The protein extracts were characterized using SDS-PAGE. The total protein contents of rice cultivars ranged from 5.46 to 7.02 g/100 g sample with albumin and glutelin fractions showing the highest variability among rice cultivars. The electrophoretic patterns of protein fractions exhibited many varietal differences with glutelin fraction revealing the most heterogeneous (10–17 polypeptide units) and prolamin fraction revealing the most homogenous polypeptide composition (3 polypeptide units). The alkali extracted rice endosperm protein isolates showed favorable emulsifying and foaming capacities particularly at an alkaline pH of 11. The total protein content was significantly correlated positive with foaming capacity (r = 0.917, p < 0.01) and negative with oil absorption capacity (r =??0.914, p < 0.05). The total protein content was also correlated significantly positive with cooking time (r = 0.956, p < 0.01) and cooked grain hardness (r = 0.966, p < 0.01).     

Isolation and partial characterization of the surface protein of Lactobacillus acidophilus strains

A surface protein layer was found to be present in some Lactobacillus acidophilus strains. it could be visualized with electron microscopy and extracted with sodium dodecyl sulfate or guanidine hydrochloride. The protein was resistant to several proteolytic enzymes, but sensitive to pronase. Amino acid composition analysis revealed about 30% hydrophobic amino acids. Hydrophobicity study with a hexadecane partition assay demonstrated that the cells were hydrophobic and removal of the surface layer with pronase destroyed the hydrophobic nature of the cells. Several growth conditions studies were found to have little effect on synthesis of the surface protein.     

逐级盐析法结合双水相萃取纯化葛仙米藻蓝蛋白

利用逐级盐析法结合双水相萃取对葛仙米藻蓝蛋白进行纯化,设计三因素二次回归正交旋转组合试验对提取工艺进行优化,并应用Design-Expert 7.0软件建立了各影响因素与萃取纯度的数学回归模型。结果显示最佳的提取工艺为:20%(NH4)2SO4盐析去沉淀后用40%和50%(NH4)2SO4盐析得藻蓝蛋白,再用质量分数10%的聚乙二醇6 000、质量分数18%的(NH4)2SO4进行双水相萃取。所得产物纯度可达到8.6,回收率为71.40%。对所得产物进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析,得到清晰的两条条带(条带1和条带2),其分子质量分别在35 ku和15 ku左右。通过质谱分析可知,条带2的分子质量为15 ku左右,等电点5.35,部分肽的氨基酸序列为TPLTEAVAAADSQGR和DIGYYLR。通过SWISS-MODEL网站模拟蛋白质结构得出,条带2可能是葛仙米藻蓝蛋白的α亚基。