加热对转基因和非转基因大豆胰蛋白酶抑制剂活性以及蛋白质溶解度的影响  

Effect of different temperatures and durations of heating on trypsin inhibitor activities and protein solubility in transgenic and nontransgenic soybean

作　　者：刘晓庆[1,2] 朱晓鸣[2] 韩冬[2,3] 金俊琰[2] 杨云霞[2] 解绶启[1,2] 

机构地区：[1]安徽大学资源与环境工程学院,安徽合肥230601 [2]中国科学院水生生物研究所淡水生态与生物技术国家重点实验室,湖北武汉430072 [3]淡水水产健康养殖湖北省协同创新中心,湖北武汉430070

出　　处：《饲料工业》2013年第10期32-37,共6页Feed Industry

基　　金：饲料高效低耗加工技术研究与示范[201203015];大宗淡水鱼类产业技术体系"鲫鱼营养与饲料岗位[CARS-46-19]"

摘　　要：大豆是重要的植物蛋白和油脂来源,具有极高的营养价值,在水产饲料中得到了广泛应用。但是大豆中含有多种抗营养因子,特别是胰蛋白酶抑制剂限制了大豆及其制品在饲料中的利用。试验旨在研究加热法处理转基因和非转基因大豆对胰蛋白酶抑制剂的钝化效果及蛋白质溶解度的影响,采用60、80、100、120℃,分别加热1、2 h。结果表明:转基因大豆含有较高的胰蛋白酶抑制剂;两种大豆胰蛋白酶抑制剂活性(TIA)都随加热温度升高而降低,非转基因大豆TIA对温度更敏感;120℃、2 h能有效抑制大豆TIA,在该条件下转基因和非转基因大豆的胰蛋白酶抑制剂活性的相对抑制率分别为73.64%和78.79%,且不影响其蛋白质溶解度。Due to the high nutritional value with high content of protein and oil, soybean is wide- ly used in aquatic feed industry. But the anti-nutritional factors （soybean trypsin inhibitor espe- cially） limit its application. In this study, trypsin inhibitor activity （TIA） and protein solubility （PS） were measured to determine optimal temperature and duration of heating in order to inacti- vate TIA in non-transgenic and transgenic soybean. Two kinds of soybeans were incubated at 4 different temperatures （60, 80, 100, 120 ℃） for two different periods （1 and 2 h）. The results showed that TIA of transgenic soybean was higher than that of non-transgenic soybean. TIA of two kinds of soybeans decreased with increasing heating temperature. Non-transgenie soybean was more sensitive to high heating temperature on TIA than the transgenie one. Heating at 120 ℃ for 2 h resulted in highest reduction of trypsin inhibitor activity and no influence on PS.

关 键 词：转基因 非转基因 大豆 胰蛋白酶抑制剂活性 蛋白质溶解度 

分 类 号：Q946.5[生物学—植物学]