重金属铅对大麦苗粉蛋白质二级结构及氨基酸的影响  

Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder

作　　者：崔航 王冀菲 杨建[1] 曹冬梅[1,3,4,5] 张东杰 CUI Hang;WANG Jifei;YANG Jian;CAO Dongmei;ZHANG Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heath of College,Yantai Nanshan University,Yantai 265700,China;Chinese National Engineering Research Center,Daqing 163319,China;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China;Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]烟台南山学院健康学院,山东烟台265700 [3]国家杂粮工程技术中心,黑龙江大庆163319 [4]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [5]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [6]黑龙江省北大荒现代农业产业技术省级培育协同创新中心,黑龙江大庆163319

出　　处：《食品科学》2023年第12期67-73,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFE0206300);黑龙江八一农垦大学博士科研启动基金项目(2031011014);黑龙江八一农垦大学研究生创新科研资助项目(YJSCXZ2021-Y77);黑龙江省优势特色学科资助项目(黑教联[2018]4号)。

摘　　要：探究铅(Pb)胁迫对大麦苗粉营养价值和风味的影响。应用傅里叶变换红外光谱、液相色谱-质谱联用靶向代谢组学技术,对成苗期(CMQ)及受Pb影响成苗期(CMQPb)大麦苗粉中蛋白质二级结构和氨基酸的含量变化进行精准定性定量分析。结果表明:受到Pb胁迫后,大麦苗粉蛋白质二级结构中的无序结构(β-转角和无规卷曲)向有序结构(α-螺旋)发生转化。通过高通量靶向氨基酸代谢组学分析共定性定量了大麦苗粉中25种氨基酸,其中Arg、Pro和His在Pb的影响下含量降低,Val含量升高,证明Pb会导致大麦苗粉的营养价值、甜度降低,苦味增加。本研究结果为大麦保健食品的开发提供一定基础数据。This study was conducted in order to explore the effect of lead(Pb)stress on the nutritional value and flavor of barley seedling powder.Fourier transform infrared(FTIR)spectroscopy and targeted metabolomics based on liquid chromatography-mass spectrometry(LC-MS)were used for quantitative and qualitative analysis of protein secondary structure and amino acid contents in barley seedling powders with and without Pb stress during growth.The results showed that Pb stress led to the transformation of protein secondary structure in barley seedlings from disordered(β-turn and random coil)to ordered(α-helix)structure.Through high-throughput targeted metabolomic analysis,a total of 25 amino acids were identified and quantified in barley seedling powder.Pb stress decreased the contents of Arg,Pro and His,but increased the content of Val,which proves that Pb could reduce the nutritional value and sweetness,and increase the bitterness of barley seedling powder.These results provide some basic data for the development of barley-based health foods.

关 键 词：铅胁迫 大麦苗粉 傅里叶变换红外光谱法 液相色谱-质谱法 蛋白质二级结构 氨基酸 

分 类 号：TS201.6[轻工技术与工程—食品科学]