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在黄过程中蛋白质的结构,功能和蛋白质变化

Yuqian Liu¹, Yanan Qv¹, Jingyu Sun¹

¹College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Food chemistry: X

|October 16, 2025

概括

高温储存通过改变蛋白质性质,导致大米变黄. 这项研究确定了关键的压力蛋白和代谢途径,涉及到大米黄色和颜料形成.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
蛋白质组学是指蛋白质组学.

背景情况:

高温和高湿度储存可能会对大米质量产生负面影响,导致黄色.
米变黄与蛋白质结构和功能的变化有关,影响其营养和感官特性.

研究的目的:

研究由高温储存引起的黄的分子机制.
为了确定关键的蛋白质和代谢途径,在黄过程中受到影响.

主要方法:

黄色米蛋白的物理化学分析.
基于TMT的LC-MS/MS蛋白质组来识别差异表达蛋白 (DEP).
生物信息学分析以探索DEP之间的代谢关联.

主要成果:

高温储存增加了大米蛋白的二硫化物键,颗粒大小和疏水性,同时降低了持水能力和乳化能力.
黄米中的大多数DEP都被上调,压力反应蛋白质如热冲击蛋白和晚期胚胎生成丰富的蛋白质是突出的.
蛋白质二硫化异构酶 (PDIs) 的上调,与蛋白质聚合的增加相关,并表明在错误折叠的蛋白质反应中发挥了作用.
葡萄糖分解和二次代谢途径在黄中更活跃,而蛋白质酶介导的降解起着关键作用.

结论:

在高温储存下,大米变黄是一个复杂的过程,涉及显著的蛋白质修饰和代谢转变.
应激反应蛋白和PDI在米对热应激和蛋白质聚合的反应中起着至关重要的作用.
能量代谢和二次代谢的改变有助于颜料的形成和大米的整体黄化.

关键词:

代谢过程中的代谢.物理化学特性物理化学特性蛋白质蛋白质是一种蛋白质.蛋白质组的变化蛋白质组的变化米变成黄色的情况

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