预处理对小麦面筋蛋白二级结构及其酶解产物螯合亚铁离子能力的影响  

Effects of Pretreatment on secondary structure of Wheat Gluten and Fe^(2+)-chelation Ability of Enzymolysis Resultants

作　　者：安志丛[1] 周惠明[1] 朱科学[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮食与饲料工业》2009年第8期18-20,共3页Cereal & Feed Industry

基　　金：国家高科技研究发展计划863项目(2008AA10Z312)基金资助

摘　　要：小麦面筋蛋白的水不溶性对酶法制备活性肽造成了不良影响,也严重阻碍了其在食品中的应用。针对这一问题对小麦面筋蛋白悬浊液进行酶解前预处理,通过蛋白质溶解度的变化、蛋白质二级结构的变化以及酶解产物活性的变化趋势对预处理的效果进行了评价。结果表明,尿素和Na2SO3/尿素两种预处理方法对小麦面筋蛋白的溶解度有显著提高,分别使溶解度从8%提高到43.9%和51.9%;其二级结构也相应发生了很大变化,α螺旋比例急剧减小而β折叠和β转角大幅增加;尿素和Na2SO3/尿素预处理分别使酶解物螯合亚铁离子的能力从未处理的70%达到了92.35%和97%。The water-insolubility of gluten causes adverse effects on enzymatic preparation of active peptide and is one of the major limitations for its extensive use in food processing. In order to solve this problem, wheat gluten suspension was pretreated to improve its solubility before enzymatic hydrolysis. The results of the pretreatment were evaluated through the changes of solubility and secondary structure of protein as well as activity of enzymolysis resultants. The results showed that two pretreatment methods by addition of both urea and Na2SO3/urea significantly improved the solubility of wheat gluten from 8% to 43.9% and 51.9% respectively; its secondary structure was also changed greatly, α-spiral ratio was significantly reduced, while β-turns and β-sheet were increased greatly; pre- treatment by both urea and Na2SO3/urea enabled the Fe^2 ＋-chelation ability from 70% before treatment to 92.35% and 97% after pre- treatment respectively.

关 键 词：面筋蛋白 预处理 溶解度 二级结构 螯合亚铁离子能力 

分 类 号：TS201.21[轻工技术与工程—食品科学]