大麦醇溶蛋白负载白藜芦醇自组装纳米颗粒及其性质研究

采用液-液分散法自组装大麦醇溶蛋白纳米颗粒,重点考察了溶剂(异丙醇)浓度、大麦醇溶蛋白浓度、溶液p H值及离子强度等因素对自组装纳米颗粒粒径和Zeta电位的影响。结果表明:在选择溶剂(异丙醇)浓度为55%,蛋白质浓度为66 mg/m L,分散液p H值为7.0,离子强度为0时,自组装出粒径为(70.0±1.8)nm,Zeta电位9 m V的大麦醇溶蛋白纳米颗粒。在此基础上,进一步制备了白藜芦醇-大麦醇溶蛋白复合纳米颗粒,考察了芯材比对复合纳米颗粒粒径、包封率及载药率的影响,结果表明,当芯材比为1∶5时,自组装复合纳米颗粒的粒径为(135.3±2.5)nm,Zeta电位为(18.91±0.02)m V,包封率为90.4%,载药率为18.8%。扫描电子显微镜结果表明,大麦醇溶蛋白纳米颗粒以及白藜芦醇-大麦醇溶蛋白复合纳米颗粒均为表面光滑的球形颗粒;傅立叶变换红外光谱结果表明,复合纳米颗粒中白藜芦醇与大麦醇溶蛋白之间还存在较强的氢键与静电相互作用。     

MALDI‐TOF mass spectrometry of hordeins: rapid approach for identification of malting barley varieties

A procedure for identification of malting barley varieties using matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) of ethanol‐soluble barley proteins (hordeins) is described. The hordeins were first extracted from milled barley grains by several extraction protocols (using different extraction agents and conditions). Hordein extracts were then analyzed directly via MALDI‐TOF MS without any preliminary purification or separation step, and the protein profiles of analyzed hordein extracts were compared in order to find out the most suitable extraction procedure for mass spectrometric analysis. The optimized procedure was successfully applied to identification of 13 malting barley varieties. Our results revealed that the proposed mass spectrometry‐based approach provides characteristic mass patterns of extracted hordeins, which can be advantageously used for barley variety identification. Copyright © 2009 John Wiley & Sons, Ltd.     

Construction of a comprehensive beer proteome map using sequential filter‐aided sample preparation coupled with liquid chromatography tandem mass spectrometry

The quality traits of beer, which include flavor, texture, foam stability, gushing, and haze formation, rely on contributions from beer proteins and peptides. Large‐scale proteomic analysis of beer is gaining importance, not only with respect to authenticity of raw material in beer but also to improve quality control during beer production. In this work, foam proteins were first isolated from beer by virtue of their high hydrophobicity. Then sequential filter‐aided sample preparation coupled with liquid chromatography and tandem mass spectrometry was used to analyze both beer protein and foam protein. Finally, 4692 proteins were identified as beer proteins, and 3906 proteins were identified as foam proteins. In total, 7113 proteins were identified in the beer sample. Several proteins contributing to beer quality traits, including lipid transfer protein, serpin, hordein, gliadin, and glutenin, were detected in our proteins list. This work constructed a comprehensive beer proteome map that may help to evaluate potential health risks related to beer consumption in celiac patients.     

麦醇溶蛋白A-PAGE方法的优化和改进

以大麦、小麦品种等为材料,在ISTA的标准电泳程序基础上分别进行浓度为10％,12％,14％,16％,18％和20％的酸性聚丙烯酰胺(A．PAGE)均一胶电泳来分离种子的麦醇溶蛋白,并与10％～20％的线性梯度A．PAGE分离效果进行比较．经优化和改进,结果表明：18％的A-PAGE方法效果最佳,既具有ISTA推荐的A．PAGE方法制胶简便、电泳快速、重复性好的优点,又具有线性梯度A-PAGE方法分辨率高的特点,尤其是在小分子量的快带区,电泳成带明显,达到梯度胶的分离效果．在供试的大麦、小麦品种中,电泳图谱总条带数比ISTA推荐的10％均一胶所得电泳图谱条带数分别增加1～8条和2～7条．该方法既适用于大麦、也适用于小麦醇溶蛋白的分离．并对18％的A-PAGE方法的适用范围等进行了讨论．