基于阈值算法和三角化模型结合的酱油中蛋白质结构预测研究  

Study on Prediction of Protein Structure in Soy Sauce Based on Threshold Algorithm and Triangulation Model

作　　者：黄萌[1] 王纬[1] 杨辉[1] 车程川[2] HUANG Meng;WANG Wei;YANG Hui;CHE Cheng-chuan(Shandong Water Conservancy Vocational College,Rizhao 276826,China;College of Life Sciences,Qufu Normal University,Qufu 273165,China)

机构地区：[1]山东水利职业学院,山东日照276826 [2]曲阜师范大学生命科学学院,山东曲阜273165

出　　处：《中国调味品》2020年第8期114-116,共3页China Condiment

基　　金：山东省教育厅课题(J16WG31)。

摘　　要：以酱油中蛋白质含量及蛋白质组成结构为研究对象,分析蛋白类物质在酱油中的作用。利用三角化模型建立酱油中蛋白类物质的基本结构类型,同时结合阈值算法进行蛋白类物质结构三角化模型求解与筛选,最后确定酱油中常见的4类蛋白类物质氨基酸序列结构与凯氏定氮法检测所得的氨基酸序列基本相符。该方法对于酱油中蛋白类物质氨基酸序列的预测具有十分重要的意义。Taking the protein content and protein composition structure of soy sauce as the research objects,the functions of protein substances in soy sauce are analyzed.The basic structure types of protein substances in soy sauce are established by triangulation model.At the same time,the triangulation model of protein substances'structure is solved and screened combined with threshold algorithm.Finally,the amino acid sequence structure of four common protein substances in soy sauce is determined,which is basically consistent with the amino acid sequence detected by Kjeldahl method.This method is very important for the prediction of amino acid sequence of protein substances in soy sauce.

关 键 词：酱油蛋白质 氨基酸序列 三角化模型 阈值算法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]