Effect of frozen storage on molecular weight, size distribution and conformation of gluten by SAXS and SEC-MALLS.
Effect of frozen storage on molecular weight, size distribution and conformation of gluten by SAXS and SEC-MALLS.
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冷冻储存对萨克斯和塞克斯购物的麸质分子量，尺寸分布和构象的影响。
DOI：
10.3390/molecules17067169
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发表时间：
2012-06-12
期刊：
影响因子：
--
通讯作者：
Li B
中科院分区：
文献类型：
--
作者：
Zhao L;Li L;Liu GQ;Liu XX;Li B
在这项研究中，冷冻（-18 °C）储存时间对分子量，粒度分布，构象，游离氨基和游离巯基的面筋的影响进行了研究，通过小角X射线散射（SAXS），多角度激光散射（MALLS）结合尺寸排阻色谱（SEC）和荧光定量法。结果表明，谷朊粉在50 mM醋酸溶液中的溶解度随贮藏时间的延长呈类球形，构象曲线的斜率逐渐减小。冷冻面筋蛋白的分子量和回转半径均随贮藏时间的延长而降低，表明面筋蛋白的高分子量组分（105 Da ~ 109 Da）发生了解聚。因此，在恒定分子量下，链构象的变化与储存时间没有明显的相关性。谷朊粉中游离氨基含量变化不大，游离巯基含量从对照的9.8 μmol/g增加到120 d的12.87 μmol/g，表明水分再分配和冰重结晶导致二硫键断裂，可能是谷朊粉聚合体解聚的原因之一。
In this study, the effects of frozen (−18 °C) storage time on molecular weight, size distribution, conformation, free amino groups and free sulfhydryl groups of gluten were studied by small-angle X-ray scattering (SAXS), multi-angle laser light scattering (MALLS) in conjunction with a size exclusion chromatography (SEC) and spectrophotometrically. The results showed that the gluten dissolved in 50 mM acetic acid appeared to be similar to quasi-spherical of the chain conformation and the slope of theconformation plot decreased during the storage. Both the molecular weight and radius of gyration of the frozen gluten decreased with the storage time showing a depolymerization in the high molecular weight fraction of gluten (105 Da ~ 109 Da). Therefore, at constant molecular weight the change of the chain conformation did not show a clear correlation with the storage time. The free amino groups content changed little and the free sulfhydryl groups content of the gluten increased from 9.8 μmol/g for the control to 12.87 μmol/g for 120-day-stored gluten, indicating that the water redistribution and ice recrystallization lead to the breakage of the disulphide bonds and may be one of the reasons for the depolymerization of gluten polymer.
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影响因子：
5.6
作者：
Oliveira, Cristiano Luis Pinto;Behrens, Manja Annette;Pedersen, Jan Skov
通讯作者：
Pedersen, Jan Skov
影响因子：
3.8
作者：
Kuktaite, R;Larsson, H;Johansson, E
通讯作者：
Johansson, E
影响因子：
4.1
作者：
REDMAN, DG
通讯作者：
REDMAN, DG
影响因子：
6.1
作者：
Ribotta, PD;León, AE;Añón, MC
通讯作者：
Añón, MC
影响因子：
3.8
作者：
Gujral, HS;Rosell, CM
通讯作者：
Rosell, CM