丝素蛋白结构的研究 2.探讨丝素形成凝胶的机理  

Study on the Structure of Silk Fibroin 2.Mechanism of Silk Fibroin Gel Forming

作　　者：倪莉 王璋[2] 许时婴[2] 姚文华[3] 

机构地区：[1]福州大学侨兴轻工业学院,350002 [2]无锡轻工大学食品学院,214036 [3]复旦大学测试中心,200433

出　　处：《中国食品学报》2001年第2期10-14,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：采用拉曼光谱、红外光谱和X-射线衍射法测定可溶性丝素形成凝胶时的结构,結果表明可溶性丝素形成凝胶时β-折叠和结晶区明显增加。丝素凝胶的形成涉及疏水相互作用和β折叠的形成,并通过聚集作用形成了网状结构,氢键和静电相互作用对此网状结构起了稳定作用。The structure of fibroin gel was detected by Raman spectroscopy, Infrared (IR) spectroscopy and X-ray diffraction. Results showed β-sheet and crystal structure in fibroin gel increased obviously. When the gel formed from soluble silk fibroin, a tentative explanation for the mechanism of fibroin gelation has been made as follows. Hydrophobic interaction of the fibroin macromolecules and β-sheet structure lead them to form aggregate and network structure. Hydrogen bonds and electrostatic interaction contributed to the stability of the network structure newly formed.

关 键 词：丝素蛋白 结构 丝素凝胶 Β-折叠 形成机理 

分 类 号：Q51[生物学—生物化学]