Takenaka Yasuyuki, Arii Yasuhiro, Masui Hironori
Kobe Shoin Woman's University, Kobe, Hyogo, Japan.
Biosci Biotechnol Biochem. 2010;74(12):2475-9. doi: 10.1271/bbb.100557. Epub 2010 Dec 7.
Approximately 40% of defatted perilla seeds consists of proteins which are primarily composed of globulin (84%). The amino acid profile of perilla proteins demonstrated balanced amounts of all essential amino acids, except for lysine. The molecular mass of the predominant globulin was estimated to be 340 kDa by gel filtration. This globulin was separated into three intermediary subunits (54, 57 and 59 kDa) by SDS-PAGE. It is suggested from these results that the globulin exists as a hexamer. A treatment with 50 mM dithiothreitol enabled the intermediary subunits to be separated into three acidic subunits (31-34 kDa) and four basic subunits (23-25 kDa). It is interesting that this subunit structure is the same as that of sesame α-globulin, despite them coming from different families. Compared to sesame α-globulin, the heat-induced gel of perilla globulin had better water-holding ability, despite it displaying the same degree of gel hardness.
脱脂紫苏籽约40%由蛋白质组成，这些蛋白质主要由球蛋白（84%）构成。紫苏蛋白的氨基酸谱显示，除赖氨酸外，所有必需氨基酸的含量都很均衡。通过凝胶过滤法估计，主要球蛋白的分子量为340 kDa。通过SDS-PAGE，这种球蛋白被分离成三个中间亚基（54、57和59 kDa）。从这些结果表明，球蛋白以六聚体形式存在。用50 mM二硫苏糖醇处理可使中间亚基分离成三个酸性亚基（31 - 34 kDa）和四个碱性亚基（23 - 25 kDa）。有趣的是，尽管它们来自不同的科，但这种亚基结构与芝麻α-球蛋白的亚基结构相同。与芝麻α-球蛋白相比，紫苏球蛋白的热诱导凝胶尽管凝胶硬度相同，但持水能力更好。
