由水稀释引起的蛋白沉物
Bingye Zhao1, Jing Pu1, Gan Hu1
1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
International journal of biological macromolecules
|November 15, 2023
概括
蛋白的水稀释会导致大量的降水,特别是来自厚蛋白 (TKEW). 酶和粘素-5B是导致这种蛋白沉的关键蛋白质.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 生物化学 生物化学
背景情况:
- 蛋白 (EW) 在与脱离离子水稀释后经历化和沉.
- 与薄蛋白 (TNEW) 和全蛋白相比,厚蛋白 (TKEW) 的降水程度更为明显.
- 了解蛋白沉对于加工和产品开发至关重要.
研究的目的:
- 系统地研究由水稀释诱导的卵白沉物的形成,特性和组成.
- 为了确定负责降水的关键蛋白质,在不同的蛋白分数中.
- 为减少水引起的卵白沉提供理论基础.
主要方法:
- 用脱离离子水稀释全卵白,厚卵白和薄卵白.
- 沉积物形成的重力测量分析.
- 定量蛋白质组分析以确定差异丰富的蛋白质.
主要成果:
- 厚卵白沉 (TKEWP) 占TKEW干物质的14.47%,明显高于其他分数.
- 定量蛋白质组学确定了27种不同丰富的蛋白质 (p < 0.05).
- 在TNEWP和TKEWP中,酶的丰度较高,而在TKEWP中,粘素-5B的丰度最高.
结论:
- 酶是卵白沉的关键蛋白质,由水稀释引起的沉.
- 粘素-5B的不溶性对大量TKEWP的形成有显著的贡献.
- 这项研究为蛋白的加工特性和降水机制提供了新的见解.
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