摘要
通过双向电泳技术监测大麦发芽过程中水溶蛋白质组的变化,明确大麦发芽过程中蛋白质组的变化规律,为麦芽制造提供一定理论依据。以澳麦"schooner"为研究对象,提取其水溶蛋白进行双向电泳分析,结合分析软件监测大麦发芽过程中蛋白质组的变化。结果显示,本实验检测出大麦种子中大约有804种蛋白质,发芽过程中有424种蛋白质未发生变化,379种蛋白质降解消失或浓度降低,另有77种新的蛋白质产生。结果表明,进一步证实浸麦阶段主要是蛋白质的降解过程;发芽前期蛋白质的降解和合成转化较为缓和,发芽中期(48～72h)蛋白质的降解最为旺盛;发芽后期蛋白质的变化基本趋于平衡。
Study on the change of barley proteome during the malting process by two-dimensional electrophoresis, providing a theory of malting. In this study, Australian barley-＂ Schooner＂ was chosen. Two- dimensional electrophoresis and analysis software were used to survey the change of water-soluble barley proteome during the malting process.The results showed that during the malting process,only less than 424 kinds of protein retained, while more than 379 kinds of protein disappeared.And 77 kinds of new protein appeared, compared with the 804 kinds of protein in barley.The results showed that barley protein mainly resolved in steeping process.The solution and synthetic transformation of barley protein changed small at the start of germination.And protein resolved the most clearly in the middle of the germination（48-72h）.So it was a gradual process of equilibrium.Later of it, protein mostly did not change.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期108-111,共4页
Science and Technology of Food Industry
关键词
大麦
发芽
蛋白质组
双向电泳
barley
malting
proteome
two-dimensional electrophoresis
