在过程中对大米的蛋白质结构性质,蛋白质组学和风味特征分析
Donghao Zhang1, Yanpei Cai1, Fei Lao1
1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Food chemistry
|November 24, 2024
概括
米会改变蛋白质结构和味道. 蛋白质展开和聚合的关键变化发生在煮沸和煮过程中,影响诸如化物和异环环等芳香化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 分析化学 分析化学
背景情况:
- 在过程中,大米蛋白质结构和味道发生了显著的变化.
- 了解这些变化对于优化大米质量和感官属性至关重要.
研究的目的:
- 为了研究在不同阶段的蛋白结构和风味特征的动态变化.
- 确定关键的蛋白质标记物和与大米香味发展相关的代谢途径.
- 为了确定大米蛋白特性和香味化合物之间的相互关系.
主要方法:
- 分析不同阶段的蛋白质结构 (表面疏水性,二次结构组成).
- 使用技术识别标记蛋白质 (例如,蛋白质二硫化异相酶,富含甘氨酸的RNA结合蛋白质) 的蛋白质分析.
- 气色谱-质谱 (GC-MS) 用于分析挥发性芳香化合物 (化物,,醇,异环).
- 相关性分析将蛋白质结构的变化与风味特征的变化联系起来.
主要成果:
- 在沸和蒸阶段观察到显著的蛋白质展开和聚合.
- 特定的蛋白质,包括蛋白质二硫化异构酶和富含甘氨酸的RNA结合蛋白,被确定为米阶段的潜在标记物.
- 过程中,化物, Ester 和酒精等芳香化合物减少,而在煮熟和米中,异环物是显著的.
- 包括脂肪酸降解和糖解在内的代谢途径与米味质量有关.
- 发现了化物,,异环和蛋白质结构性质 (表面疏水性,二次结构) 之间的相关性.
结论:
- 大米会导致蛋白质结构和风味的显著变化,特别是在煮沸和蒸期间.
- 蛋白质结构的修改与米味的形成和演变密切相关.
- 这项研究提供了一个初步框架,以了解大米蛋白特性与其感官香味质量之间的复杂关系.
相关概念视频
02:24Ribosome Profiling
3.5K
Ribosome profiling or ribo-sequencing is a deep sequencing technique that produces a snapshot of active translation in a cell. It selectively sequences the mRNAs protected by ribosomes to get an insight into a cell’s translation landscape at any given point in time.
Applications of ribosome profiling
Ribosome profiling has many applications, including in vivo monitoring of translation inside a particular organ or tissue type and quantifying new protein synthesis levels.
The technique...
Applications of ribosome profiling
Ribosome profiling has many applications, including in vivo monitoring of translation inside a particular organ or tissue type and quantifying new protein synthesis levels.
The technique...
3.5K
01:33Proteomics
7.2K
A proteome is the entire set of proteins that a cell type produces. We can study proteomes using the knowledge of genomes because genes code for mRNAs, and the mRNAs encode proteins. Although mRNA analysis is a step in the right direction, not all mRNAs are translated into proteins.
Proteomics is the study of proteomes' function. It involves the large-scale systematic study of the proteome to denote the protein complement expressed by a genome. Scientist Mark Wilkins coined the term...
Proteomics is the study of proteomes' function. It involves the large-scale systematic study of the proteome to denote the protein complement expressed by a genome. Scientist Mark Wilkins coined the term...
7.2K
01:24Protein Organization
6.2K
Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
The primary structure of a protein is its amino acid sequence....
6.2K
02:15Protein and Protein Structure
78.5K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
A protein's shape is critical to its function. For example, an enzyme...
78.5K
01:22Protein Folding
117.4K
Overview
117.4K