Levitskiĭ A P, Pokhilenko L I
Vopr Pitan. 1984 Nov-Dec(6):61-4.
Gordein isolated from barley according to Baxter's method was exposed to proteolytic enzymes at optimal medium pH. As regards the capability of gordein splitting the enzymes can be arranged in the following way: pronase greater than elastase greater than pepsin greater than papain greater than chymotrypsin greater than trypsin. A mixture of three enzymes (trypsin, chymotrypsin and elastase) taken in the amount 1/3 of the usually used concentration provoked a more powerful splitting than each of the enzymes used alone. According to the electrophoresis in polyacrylamide gel data the action of elastase led to the splitting of the high-molecular-weight fraction of gordein with accumulation of the low-molecular weight one. Preheating of gordein for 30 min at 100 degrees C increased its papain-induced splitting by 3.3 times, chymotrypsin-induced by 2.6 times, trypsin-induced by 30%, and pepsin-induced splitting by 23%. Heating did not affect the rate of gordein splitting by elastase. Pretreatment of gordein with pepsin increased over 2 times its splitting under the effect of trypsin and chymotrypsin.
按照巴克斯特的方法从大麦中分离出的醇溶谷蛋白，在最佳培养基pH值下使其接触蛋白水解酶。就醇溶谷蛋白的分解能力而言，这些酶可按以下方式排列：链霉蛋白酶大于弹性蛋白酶大于胃蛋白酶大于木瓜蛋白酶大于胰凝乳蛋白酶大于胰蛋白酶。以通常使用浓度的1/3量取用的三种酶（胰蛋白酶、胰凝乳蛋白酶和弹性蛋白酶）的混合物，比单独使用每种酶引发的分解作用更强。根据聚丙烯酰胺凝胶电泳数据，弹性蛋白酶的作用导致醇溶谷蛋白高分子量部分的分解，并积累低分子量部分。醇溶谷蛋白在100℃下预热30分钟，其木瓜蛋白酶诱导的分解增加3.3倍，胰凝乳蛋白酶诱导的增加2.6倍，胰蛋白酶诱导的增加30%，胃蛋白酶诱导的分解增加23%。加热不影响弹性蛋白酶对醇溶谷蛋白的分解速率。用胃蛋白酶对醇溶谷蛋白进行预处理，其在胰蛋白酶和胰凝乳蛋白酶作用下的分解增加了2倍多。
