期刊文献+

聚合牛血红蛋白二级结构初步研究 被引量:3

The primary research on the secondary structure of polymerized bovine hemoglobin
在线阅读 下载PDF
导出
摘要 为了研究乙醇醛聚合牛血红蛋白 ( poly Hb)对 Hb空间结构的影响 ,用傅里叶变换红外光谱仪分析比较了天然牛 Hb和聚合牛 Hb的二级空间结构。结果表明天然牛 Hb和聚合牛 Hb的 α螺旋无明显区别 ,但聚合程度高 ,将改变 Hb的基本构象 ,从而导致生理功能的变化 。 To investigate the effect of polymerized bovine hemoglobin with glycolaldehyde on conformation of bovine Hb. The secondary structure of polyHb was analysed with Fourier transform infrared spectrometer. The results showed that carrying out polymerization too far, the α helix and random coli would be changed, but these changes occurred mainly at the inner of polyHb whose surface conformation might be less affected and would be the same with nature bovine hemoglobin. This study suggests that we should be control polymerized bovine Hb with high molecular weight and remove them from the products of polymerization.
出处 《生物技术通讯》 CAS 1999年第2期134-137,共4页 Letters in Biotechnology
关键词 聚合牛血红蛋白 二级结构 红外光谱仪 polymerized bovine Hb secondary structure Fourier transform infrared spectrometer
  • 相关文献

同被引文献17

  • 1章银良,夏文水.海藻糖对盐渍海鳗肌动球蛋白影响的研究[J].食品科学,2007,28(7):39-43. 被引量:13
  • 2王苑,杨玉玲,周光宏,朱学伸.高压预处理及加热方式对混合蛋白凝胶特性的影响[J].食品与发酵工业,2007,33(7):18-21. 被引量:17
  • 3刘媛.红外对蛋白质二级结构的指认[D].北京:北京师范大学,2002.
  • 4HUPPERTZ T, FOX P F, KELLY A L. High pressure treatment of bovine milk: effects on casein mcelles and whey proteins[J]. Journal of Dairy Research, 2004, 71: 97-106.
  • 5BALNY C, MASSON P. Effect of high pressures on proteins[J]. Food Reviews International, 1993, 9:611-628.
  • 6KREI( G, LELAS V, HERCEG Z, et al. Effects of high pressure on functionality of whey protein concentrate and whey protein isolate[J].Dairy Science and Technology, 2006, 86(4): 303-315.
  • 7CAO Yingying, XU Xinglian, ZHOU Guanghong, et al. The mechanism of high pressure-induced gels of rabbit myosin[J]. Innovative Food Science and Emerging Technologies, 2012, 16: 41-46.
  • 8GORNALL A G, BARDAWILL C J, DAVID M M. Determination of serum proteins by means of the biuret reaction[J]. Journal of Biological Chemistry, 1949, 177(2): 751-766.
  • 9KOCHER P N, FOEGEDING E A. Microcentrifuge-based method for measuring water-holding of protein gels[J]. Journal of Food Science, 1993, 58(5): 1040-1046.
  • 10KAJIYAMA N, ISOBE S, UEMURA K, et al. Changes of soy protein under ultra-high hydraulic pressure[J]. Food Science and Technology, 1995, 30: 147-158.

引证文献3

二级引证文献41

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部