转高赖氨酸融合蛋白基因水稻蛋白消化稳定性  

Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene

作　　者：赵祥祥[1] 胡小兰[1] 陆长丽[1] 纪丽莲[1] 刘巧泉[2] 唐瑭[1] 刘福霞[1] 

机构地区：[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

出　　处：《食品科学》2013年第7期76-81,共6页Food Science

基　　金：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。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 transgenic rice seeds was investigated in simulated gastric fluid （SGF） and simulated intestinal fluid （SIF）. Results showed that total protein 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 the total protein concentration was increased to a 5-fold level （25 g/L and 10 g/L in SGF and SIF, respectively） of the standard concentrations, total protein was rapidly degraded in SIF but was hard to digest in SGF because some indigestible protein fragments were still detected after 60 min incubation. However, these indigestible protein fragments could be completely digested by SGF after treatment with SIF for 5 min. These results suggested that the proteins in transgenic GL gene rice revealed no digestive stability in SGF/SIF.

关 键 词：转GL基因水稻 总蛋白 模拟胃肠液 消化稳定性 

分 类 号：TS201.6[轻工技术与工程—食品科学]