Tamayo Tenorio Angelica, Boom Remko M, van der Goot Atze Jan
Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
Food Chem. 2017 Feb 15;217:234-243. doi: 10.1016/j.foodchem.2016.08.093. Epub 2016 Aug 26.
Leaf membrane proteins are an underutilised protein fraction for food applications. Proteins from leaves can contribute to a more complete use of resources and help to meet the increasing protein demand. Leaf protein extraction and purification is applied by other disciplines, such as proteomics. Therefore, this study analysed proteomic extraction methods for membrane proteins as an inspiration for a food-grade alternative process. Sugar beet leaves were extracted with two proteomic protocols: solvent extraction and Triton X-114 phase partitioning method. Extraction steps contributed to protein purity and/or to selective fractionation, enabling the purification of specific proteins. It was observed that membrane proteins distributed among different solvents, buffers and solutions used due to their physicochemical heterogeneity. This heterogeneity does not allow a total membrane protein extraction by a unique method or even combinations of processing steps, but it enables the creation of different fractions with different physicochemical properties useful for food applications.
叶膜蛋白是一种在食品应用中未得到充分利用的蛋白质组分。叶片中的蛋白质有助于更充分地利用资源，并有助于满足不断增长的蛋白质需求。叶蛋白的提取和纯化已被蛋白质组学等其他学科所应用。因此，本研究分析了膜蛋白的蛋白质组学提取方法，以期为食品级替代工艺提供灵感。采用两种蛋白质组学方法提取甜菜叶中的膜蛋白：溶剂提取法和Triton X-114相分离法。提取步骤有助于提高蛋白质纯度和/或实现选择性分级分离，从而能够纯化特定蛋白质。研究发现，由于膜蛋白的物理化学异质性，它们分布在不同的溶剂、缓冲液和溶液中。这种异质性使得无法通过单一方法甚至是处理步骤的组合来完全提取膜蛋白，但却能够创建具有不同物理化学性质的不同组分，这些组分对食品应用很有用。
