Gao Lei-Lei, Li Ying-Qiu, Wang Zhao-Sheng, Sun Gui-Jin, Qi Xiang-Ming, Mo Hai-Zhen
School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, Jinan 250353, Shandong Province, China.
School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, Jinan 250353, Shandong Province, China.
Food Chem. 2018 Feb 1;240:980-988. doi: 10.1016/j.foodchem.2017.07.124. Epub 2017 Jul 25.
The physicochemical and functional properties of tree peony seed protein were investigated. Tree peony seed protein with a favourable amino acid profile was composed of a 60kDa protein with two subunits of 38 and 23kDa. The isoelectric points of the two subunits were 3.6 and 9.0. Moreover, acid-Schiff staining indicated both of them were glycoproteins. Diagonal and 2-D electrophoresis data indicated the 38kDa subunit included three types, which two types had inter-disulphide bonds and one type had no-disulphide bonds. So did the 23kDa subunit. Circular dichroism spectra indicated the tree peony seed protein had predominantly a β-sheet structure. Differential scanning calorimetry analysis indicated the denaturation temperatures of the tree peony seed protein at pH 5.0, 7.0 and 9.0 were 92.0, 97.1 and 95.2°C, respectively. Tree peony seed protein could be a food ingredient in the food industry due to its desirable physicochemical and functional properties.
对牡丹籽蛋白的理化性质和功能特性进行了研究。具有良好氨基酸谱的牡丹籽蛋白由一种60kDa的蛋白组成，该蛋白有38kDa和23kDa的两个亚基。这两个亚基的等电点分别为3.6和9.0。此外，酸性席夫染色表明它们都是糖蛋白。对角线电泳和二维电泳数据表明，38kDa亚基包括三种类型，其中两种类型有二硫键，一种类型没有二硫键。23kDa亚基也是如此。圆二色光谱表明牡丹籽蛋白主要具有β-折叠结构。差示扫描量热分析表明，牡丹籽蛋白在pH 5.0、7.0和9.0时的变性温度分别为92.0、97.1和95.2°C。由于其理想的理化性质和功能特性，牡丹籽蛋白可以成为食品工业中的一种食品成分。
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