丝胶蛋白的氨基酸组成、结构及功能性质  

Amino Acid Composition,Structure and Functional Properties of Sericin

作　　者：罗亚惠 卢福堂 李博[1] LUO Yahui;LU Futang;LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Henan Min Xing Technology Biotechnology Co.,Ltd.,Nanyang 473000,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河南民兴生物科技股份有限公司,河南南阳473000

出　　处：《食品工业科技》2021年第6期73-78,87,共7页Science and Technology of Food Industry

摘　　要：实验旨在明确从废水中回收的丝胶蛋白的氨基酸组成、二级结构及功能性质,为其进一步开发应用提供参考。实验通过圆二色谱仪及傅立叶红外光谱仪探究丝胶蛋白的结构,利用紫外分光光度计及荧光探针等方法探究丝胶蛋白的溶解性、乳化性及表面疏水性等性质。结果表明:丝胶蛋白含有16种氨基酸,其中极性氨基酸占80.41%;丝胶蛋白二级结构以无规卷曲为主,占总量的41.6%,其次是β-折叠和β-转角,分别占30.5%和23.6%,α-螺旋仅占4.3%;丝胶蛋白溶解性优于大豆分离蛋白,还具有良好的乳化和起泡性及持油性。The experiment aimed to clarify the amino acid composition,secondary structure and functional properties of sericin recovered from wastewater,and provided a reference for its further development and application.Circular dichromatograph and Fourier infrared spectrometer were used to explore the structure of sericin,and ultraviolet spectrophotometer and fluorescent probe were used to explore the properties of sericin such as solubility,emulsification and surface hydrophobicity.The results showed that sericin contains 16 kinds of amino acids,of which polar amino acids account for 80%.the secondary structure of sericin was mainly random coils(41.6%),followed byβ-sheets(30.5%)andβ-turns(23.6%),α-helix(4.3%)was lowest.The solubility of sericin was better than that of soy protein isolate,and it also had good oil retention,emulsification,foaming and surface hydrophobicity.

关 键 词：丝胶蛋白 回收 氨基酸组成 二级结构 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]