Journal of South China University of Technology (Natural Science Edition) ›› 2016, Vol. 44 ›› Issue (10): 137-142.doi: 10.3969/j.issn.1000-565X.2016.10.020

• Food Science & Technology • Previous Articles     Next Articles

Effect of pH on Molecular Characteristics of N-Terminal Domain of Wheat HMW-GS 1Dx5

HU Song-qing1,2 ZHANG Ya-ping1 WANG Jing-jing1 LIU Guang-yi1 HUANG Yan-bo1,3 LI Lin1,2 HOU Yi3   

  1. 1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,Guangdong,China; 3.State Key Laboratory of Pulp and Paper Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2016-03-11 Revised:2016-06-09 Online:2016-10-25 Published:2016-09-01
  • Contact: 侯轶(1973-)，女，博士，高级工程师，主要从事生物质利用研究． E-mail:ceyhou@scut.edu.cn
  • About author:胡松青(1972-)，男，博士，教授，主要从事食品蛋白质生物化学研究． E-mail:fesqhu@ scut． edu． cn
  • Supported by:
    Supported by the National Natural Science Foundation of China(31171630，31471691，31130042)，the Research Fund for the Doctoral Program of Higher Education of China(20130172110018) and the Science and Technology Planning Project of Guangdong Province(2014A010107002)

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Abstract:

By means of intrinsic fluorescence measurements,total free sulfhydryl (SH) quantitation,non-reducing and reducing SDS-PAGE analysis and AFM,the effect of pH on the forming of the N-terminal domain aggregation of high molecular weight glutenin subunits (HMW-GS) 1Dx5 (1Dx5-N) was investigated.The results show that (1) in comparison with the acidic and alkaline conditions,the maximum emission wavelength of 1Dx5-N displays a blue shift under the neutral pH condition (pH 7. 0),indicating that 1Dx5-N under the neutral pH condition has a higher degree of aggregation; (2) in comparison with the acidic and alkaline conditions,the 1Dx5-N under the neutral condition is of a lower total free sulfhydryl (SH) content with more dimers and polymers,indicating that,in the ag- gregation of 1Dx5-N,the neutral condition is more helpful and the disulfide bonds play an important role; and (3) under the neutral pH condition,the aggregation of greater particle size forms,which further proves that the neutral pH condition is superior to the acidic and alkaline conditions in terms of the aggregation of 1Dx5-N.Thus,the rationality of the flour product processing under the neutral condition is demonstrated at the molecular level.

Key words: high molecular weight glutenin subunit, N-terminal domain, aggregation

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