籼米中淀粉粒结合蛋白的分离鉴定及提取工艺优化  

Isolation and Identification of Starch Granule-Associated Proteins(SGAPs) from Indica Rice

作　　者：陈兰煊 杨阳[1] 易翠平[1] CHEN Lanxuan;YANG Yang;YI Cuiping(School of Chemistry and Biological Engineering,Changsha University of Science and Technology,Changsha 410114,China)

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品科学》2018年第20期240-245,共6页Food Science

基　　金：国家自然科学基金面上项目(31771899)

摘　　要：采用十二烷基硫酸钠(sodium dodecyl sulfate,SDS)缓冲体系分离提取碱洗籼米粉中的淀粉粒结合蛋白(starch granule-associated proteins,SGAPs),经高效液相色谱-串联质谱法鉴定表明:碱洗得到上、中、下层籼米淀粉中的SGAPs均主要为淀粉合成酶I(granule-bound starch synthase I,GBSS I),其他组分略有差别;其中以中层SGAPs含量最高,GBSS I达99.8%,谷蛋白质量分数仅为0.11%。采用响应面优化中层淀粉SGAPs的提取参数,得到最优条件为SDS添加量10.90%、煮沸时间4.10 min、MgSO4浓度0.90 mmol/L,此时SGAPs提取量为(1 028.61±0.05)μg/g。Starch granule-associated proteins （SGAPs） from indica rice were isolated by sodium dodecyl sulfate （SDS） buffer from alkali washed rice fiour and then identified by high performance liquid chromatography-tandem mass spectrometry （HPLC-MS/MS）. Results indicated that the SGAPs from the top, middle and bottom starch layers mainly consisted of granule-bound starch synthase I （GBSS I）, which slightly varied with respect to other components. Among these layers, the content of SGAPs in the middle layer was the highest, with GBSS I accounting for up to 99.8% and gluten accounting for only 0.11% of the total. Using the response surface methodology, the optimized conditions for SGAPs extraction from the middle layer starch were obtained as follows： SDS 10.90%, boiling time 4.10 min and MgSO4 0.90 mmol/L. Under these conditions, the yield of SGAPs was （1 028.61 ± 0.05） μg/g.

关 键 词：籼米 淀粉粒结合蛋白(SGAPs) 高效液相色谱-串联质谱法 淀粉合成酶I(GBSSI) 响应面优化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]