首页 | 本学科首页   官方微博 | 高级检索  
     

转高赖氨酸融合蛋白基因水稻蛋白消化稳定性
引用本文:赵祥祥,胡小兰,陆长丽,纪丽莲,刘巧泉,唐 瑭,刘福霞. 转高赖氨酸融合蛋白基因水稻蛋白消化稳定性[J]. 食品科学, 2013, 34(7): 76-81. DOI: 10.7506/spkx1002-6630-201307017
作者姓名:赵祥祥  胡小兰  陆长丽  纪丽莲  刘巧泉  唐 瑭  刘福霞
作者单位:1.淮阴师范学院生命科学院 江苏省环洪泽湖生态农业生物技术重点实验室,江苏 淮安 223300;2.扬州大学农学院 植物功能基因组学教育部重点实验室,江苏 扬州 225009
基金项目:国家转基因生物新品种培育重大专项(2009ZX-08011-003B);江苏省高校“青蓝工程”中青年学术带头人培养对象资助项目
摘    要:以我国自主培育的转高赖氨酸融合蛋白基因水稻(简称转GL基因水稻)为材料,参考中华人民共和国国家标准,通过体外模拟胃/肠液消化实验,研究转GL基因水稻蛋白的消化稳定性。结果表明:质量浓度为5g/L的总蛋白在胃液中2min内完全消化,质量浓度为2g/L的总蛋白在肠液中15s~2min内完全消化;而以5倍于国标规定的质量浓度进行消化时,总蛋白在模拟胃液中60min仍可观察到未降解片段,在模拟肠液中2min内则全部消化;两步法体外模拟消化结果,胃液中极难降解的蛋白片段在经肠液作用5min后,完全被降解。本研究表明,转GL基因水稻蛋白在模拟胃肠液中不具有消化稳定性。

关 键 词:转GL基因水稻  总蛋白  模拟胃肠液  消化稳定性  
收稿时间:2012-12-09

Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene
ZHAO Xiang-xiang,HU Xiao-lan,LU Chang-li,JI Li-lian,LIU Qiao-quan,TANG Tang,LIU Fu-xia. Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene[J]. Food Science, 2013, 34(7): 76-81. DOI: 10.7506/spkx1002-6630-201307017
Authors:ZHAO Xiang-xiang  HU Xiao-lan  LU Chang-li  JI Li-lian  LIU Qiao-quan  TANG Tang  LIU Fu-xia
Affiliation:1. Jiangsu Key Laboratory for Eco-agricultural Biotechnology around Hongze Lake, School of Life Sciences, Huaiyin NormalUniversity, Huaian 223300, China;2. Key Laboratory of Plant Functional Genomics, Ministry of Education, Agricultural College,Yangzhou University, Yangzhou 225009, China
Abstract:Lysine-rich rice was a transgenic rice produced by inserting lysine-rich fusion protein gene into rice seeds.According to the standard of the People’s Republic of China, the in vitro digestibility of the protein extracted from transgenicrice seeds was investigated in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Results showed that totalprotein was completely digested at 5 g/L within 2 min in SGF and at 2 g/L from 15 s to 2 min in SIF, respectively. When thetotal protein concentration was increased to a 5-fold level (25 g/L and 10 g/L in SGF and SIF, respectively) of the standardconcentrations, total protein was rapidly degraded in SIF but was hard to digest in SGF because some indigestible proteinfragments were still detected after 60 min incubation. However, these indigestible protein fragments could be completelydigested by SGF after treatment with SIF for 5 min. These results suggested that the proteins in transgenic GL gene ricerevealed no digestive stability in SGF/SIF.
Keywords:transgenic GL gene rice  total protein  simulated gastric/intestinal fluid  digestive stability  
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号