Yang Yufei, He Shudong, Zhang Yi, Li Xingjiang, Liu Haiyan, Li Qiming, Cao Xiaodong, Ye Yongkang, Sun Hanju
School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
Food Chem. 2021 Apr 8;357:129748. doi: 10.1016/j.foodchem.2021.129748.
Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans (P. vulgaris L.) compared with Osborne protocol. 70-80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.
与奥斯本方法相比，采用乙醇法、两步法和酶解法从7种菜豆（菜豆属）中提取醇溶蛋白。70-80%（v/v）的乙醇浓度有利于提取，两步法有利于获得更高的醇溶蛋白含量。在电泳图谱中观察到不同的蛋白质亚基，并通过LC-MS/MS鉴定了组成上的进一步差异，同时对潜在功能进行了注释。从浅花斑芸豆（LSKB）、黑花斑芸豆（BSKB）和红芸豆（RKB）中富集的醇溶蛋白具有更强的疏水性，基于主成分分析（PCA），这与α-螺旋含量呈负相关。两种白芸豆的粗醇溶蛋白具有较高的巯基含量，表现出较好的持水能力（WHC），而在LSKB、BSKB和RKB中观察到较高的吸油能力（OAC）。与玉米醇溶蛋白相比，菜豆醇溶蛋白因其疏水性可作为食品包装材料。
