MacDougall A J, Brett G M, Morris V J, Rigby N M, Ridout M J, Ring S G
Division of Food Materials Science, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
Carbohydr Res. 2001 Sep 28;335(2):115-26. doi: 10.1016/s0008-6215(01)00221-x.
The effect of basic peptides on the gelation of a pectin from the cell wall of tomato was examined through the determination of gel stiffness, and swelling behaviour of the gel in water. Poly-L-lysine, poly-L-arginine, and a synthetic peptide, designed to mimic a sequence of basic amino acids found in a plant cell wall extensin, act as crosslinking agents. Circular dichroism studies on the interaction of synthetic extensin peptides with sodium polygalacturonate demonstrated that a conformational change was induced as a result of their complexation. In addition to their effect as crosslinking agents, the polycationic peptides reduced the swelling of the pectin network in water.
通过测定凝胶硬度以及凝胶在水中的溶胀行为，研究了碱性肽对来自番茄细胞壁的果胶凝胶化的影响。聚-L-赖氨酸、聚-L-精氨酸以及一种设计用于模拟植物细胞壁伸展蛋白中发现的碱性氨基酸序列的合成肽，可作为交联剂。对合成伸展蛋白肽与聚半乳糖醛酸钠相互作用的圆二色性研究表明，它们的络合作用导致了构象变化。除了作为交联剂的作用外，聚阳离子肽还降低了果胶网络在水中的溶胀。
