未成熟蚕豆蛋白组分的分析  

Analysis of Protein Components of Immature Faba Beans

作　　者：刘珍珍 陈友霞 杨文艺 孔霄 高春燕 LIU Zhen-zhen;CHEN You-xia;YANG Wen-yi;KONG Xiao;GAO Chun-yan(College of Public Health,Dali University,Dali 671000,Yunnan,China)

机构地区：[1]大理大学公共卫生学院

出　　处：《食品研究与开发》2019年第23期82-86,共5页Food Research and Development

摘　　要：通过分析5个未成熟蚕豆品种在3个可食用阶段的蛋白质组分,探索未成熟蚕豆种子蛋白质组分的变化规律。采用分级提取的方法分别提取清蛋白、球蛋白、醇溶蛋白和谷蛋白组分,并利用考马斯亮蓝法和SDS-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)对其含量和组分进行测定。结果表明,5个蚕豆品种最主要的蛋白组分为谷蛋白,其次为清蛋白和球蛋白,醇溶蛋白含量最低;随着蚕豆种子的不断成熟,清蛋白和球蛋白的含量明显增加;醇溶蛋白含量明显减少;谷蛋白含量因品种的不同,而表现出多样性;同一可食阶段,不同品种蛋白组分含量具有差异;随着可食阶段的延后,清蛋白和球蛋白的SDS-PAGE电泳条带逐渐增多。随着蚕豆种子的不断成熟,其蛋白各组分的含量发生变化:从S1到S2阶段,清蛋白的40 kDa的条带变浅,新增15 kDa至35 kDa的条带,球蛋白中的40 kDa的条带变浅甚至消失,新增20 kDa至35 kDa以及55 kDa的条带;从S2到S3阶段,清蛋白的15 k Da至35 k Da的小分子量条带颜色变浅,其含量减少,出现了60 kDa^65 kDa和70 kDa^85 kDa,甚至更大分子量的条带,而球蛋白的15 kDa至35 k Da的小分子量条带颜色变浅,40 kDa条带再次出现且加深,出现了60 kDa^65 kDa和70 kDa^85 k Da,甚至更大分子量的条带。这些表明在蚕豆成熟过程中,一些蛋白到一定阶段被降解,一些新的蛋白又被合成。The protein components of five immature broad bean varieties in three edible stages were analyzed to explore the changes of protein components of immature broad bean seeds. The components of albumin,globulin,gliadin and gluten were extracted by fractional extraction,and their contents and components were determined by Coomassie brilliant blue method and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDSPAGE). The results showed that the most important protein components of five broad bean varieties were gluten,followed by albumin and globulin,and the content of gliadin was the lowest. With continuous ripening of broad bean seed,the content of albumin and globulin increased obviously,the gliadin decreased obviously,and the content of gluten varied with varieties respectively. At the same edible stage,the protein content of different varieties had differences. With the delay of the edible stage,the SDS-PAGE bands of albumin and globulin increased gradually. As the broad bean seeds matures,the protein content of each component changes:from S1 to S2 stage,albumin 40 kDa strip became shallow,add 15 to 35 kDa stripe newly,globulin 40 kDa became shallow or even disappear,add 20 kDa to 35 kDa and 55 kDa stripe newly. From S2 to S3 stage,the 15 kDa to35 kDa small molecular weight bands of albumin were shallow and their content was reduced,and appeared the 60 kDa-65 kDa and 70 kDa-85 kDa bands,even more larger molecular weights. The 15 kDa to 35 kDa small molecular weight bands of globulin were shallow and 40 kDa stripe again and deepening,and appeared the 60 kDa-65 kDa and 70 kDa-85 kDa bands,even more larger molecular weights. These suggested that some proteins were degraded to a certain stage,some of the new protein had been synthesized.

关 键 词：蚕豆 清蛋白 球蛋白 醇溶蛋白 谷蛋白 SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE) 

分 类 号：S64[农业科学—蔬菜学]