粮食水溶性蛋白组成特点及体外结合胆酸盐能力比较  

Compositional Characteristics of Water-Soluble Proteins from Major Food Crops and Their Comparison of Binding Capacity to Cholate in Vitro

作　　者：吴继美[1] 吴清楠[1] 李任强[1] 

机构地区：[1]暨南大学生物工程学系,广州510632

出　　处：《中国粮油学报》2013年第10期26-30,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：提取稻谷、小麦、大豆、玉米、马铃薯和甘薯等6种主要粮食水溶性蛋白,分析它们的组成特点及其在体外与胆酸盐结合的能力。大豆水溶性蛋白含量最高,小麦次之,马铃薯最低;稻谷、大豆和小麦的水溶性蛋白种类多,而甘薯的种类最少。各样品的水溶性蛋白对胆酸钠、脱氧胆酸钠和牛磺胆酸钠都具有吸附作用。在相同蛋白质质量的情况下,小麦水溶性蛋白吸附胆酸盐的能力最强,极显著性地大于其他5种粮食;稻谷和玉米之间、玉米和大豆之间的水溶性蛋白吸附胆酸盐的能力无显著性差异,而马铃薯、甘薯的水溶性蛋白吸附胆酸盐的能力则显著性低于其他样品。这些粮食水溶性蛋白吸附胆酸盐能力的差异主要与蛋白种类数和组成有关,低相对分子质量的水溶性蛋白对胆酸盐的结合能力可能比高相对分子质量的水溶性蛋白要强。Water soluble proteins from rice, wheat, soybean, corn, potato and sweet potato were extracted, and their compositional characteristics and binding capacity to cholate in vitro were analyzed. The content of water soluble proteins in soybean was the highest, followed by wheat and the lowest as potato. In composition, rice, soy bean and wheat contained more water soluble protein species while sweet potato possessed the least. Those obtained water soluble proteins all had the binding capacity to cholate. In the case of the same protein quality, wheat had the maximum binding capacity to cholate and was significantly higher than the other five food crops. Binding capacity to cholate between rice and corn, corn and soybean showed no significant difference; however, the binding capacity to cholate acted by potato and sweet potato were significantly lower than the other samples. The difference of binding ca pacity to cholate among those water soluble protein samples was due to their difference in composition. The binding capacity to cholate acted by lower molecular weight （LMW） proteins might be higher than that of higher molecular weight proteins.

关 键 词：粮食 水溶性蛋白 胆酸盐 结合能力 

分 类 号：S131[农业科学—农业基础科学]