紫外分光光度法研究谷氨酰胺转氨酶交联醇溶蛋白的特性  

STUDY ON PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED GLIADIN BY UV SPECTROPHOTOMETRY

作　　者：周晓配 贾峰[1] 冯景丽[1] 高飞燕[1] 李晓伟[1] 王金水[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第1期45-49,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学博士基金项目(2012BS013);河南省教育厅科学技术研究重点项目(13A550166);郑州市普通科技攻关计划项目(N2013G0077);河南工业大学校基础研究重点培育基金(2013JCYJ05)

摘　　要：采用不同浓度谷氨酰胺转氨酶(TG)、不同作用温度和时间,设计三因素三水平的正交试验处理小麦醇溶蛋白,研究醇溶蛋白经TG交联后对紫外吸收的特性.结果表明:对处理后醇溶蛋白的紫外吸收影响大小的因素依次为TG浓度>温度>时间.TG处理之后醇溶蛋白溶液在255nm处有一个吸收低谷,在275 nm处有一个吸收峰.9个处理组的ζUT值存在差异,但组间差异均未达到显著水平(P<0.05).此外,利用蛋白质凝胶电泳和HPLC技术进行分析,也显示出不同处理之间存在一定的差异.Selecting transglutaminase（TG） concentration, temperature and time as factors, we designed three-factor three-level orthogonal experiments to study the UV absorption properties of wheat gliadin after crosslinking with TG. The results showed that the three factors influencing the UV absorption properties of the processed wheat gliadin were TG concentration,temperature and time in sequence according to the size of influences. The gliadin solution after TG treatment had an adsorption valley at 255 nm,and an adsorption peak at 275 nm;nine experiment groups had difference in ζUTvalues,but the intergroup difference was not significant（P〈0.05）. Additionally,protein gel electrophoresis and HPLC tests also showed that the different groups had difference.

关 键 词：小麦 醇溶蛋白 谷氨酰胺转氨酶 交联 紫外分光光度法 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]