在不同条件下采集的小麦蛋白质部分的蛋白质学表征
Tanja Miriam Schirmer1, Christina Ludwig2, Katharina Anne Scherf1,3
1Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
Journal of agricultural and food chemistry
|August 15, 2023
概括
食品加工,尤其是热量加工,会改变小麦蛋白质的结构. 这项研究揭示了烤如何影响质蛋白质组成,影响面包和饼干等产品的检测和质网络形成.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质组学是指蛋白质组学.
- 分析化学 分析化学
背景情况:
- 食品加工条件显著影响小麦蛋白质的结构和溶解性,影响质检测.
- 了解这些变化对于精确的过敏原测试和产品质量控制至关重要.
研究的目的:
- 调查食品加工 (面团,面包和饼干制作) 对小麦蛋白质部分的影响.
- 分析因混合,热和处理而导致的蛋白质分量的组成变化.
主要方法:
- 奥斯波恩分离以分离白蛋白/球蛋白,质素和谷蛋白分离物.
- 使用RP-HPLC,SDS-PAGE和非向的纳米LC-MS/MS进行深入的蛋白质组概况分析.
- 无标签量测量,以确定蛋白质丰度的变化.
主要成果:
- 热处理对蛋白质组成产生了最显著的影响.
- 与面粉相比,在面包和面皮中观察到82种蛋白质的相对丰度发生显著变化.
- 通过交叉链接,特定的质蛋白被纳入了质网络,而其他蛋白质则显示出参与程度降低.
结论:
- 食品加工,尤其是热量加工,极大地改变了小麦蛋白质的成分.
- 这些变化影响了质网络的形成和特定质蛋白的丰富性.
- 这些发现提供了关于粮食生产过程中的质行为及其对检测的影响的见解.
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