共查询到19条相似文献，搜索用时 218 毫秒
1.
嗅觉是昆虫产生行为的基础之一,在长期进化的过程中昆虫形成了复杂的嗅觉系统,完成这一过程,需要有多种与嗅觉相关的蛋白参与,包括气味结合蛋白、化学感受蛋白、气味受体和感觉神经元膜蛋白等。了解昆虫感受外界信息的嗅觉机制可以帮助我们更好地理解昆虫识别配偶、天敌及寻找食物来源、产卵场地等行为特征,为进一步调控昆虫的行为、防控害虫侵袭、保护和利用有益昆虫奠定基础。本文综述了昆虫嗅觉相关的几类重要蛋白的生化特性和生理功能,并对昆虫气味分子的识别机制、气味分子在昆虫体内运输机制的最新研究进展进行了概述。 相似文献
2.
养殖场气味的产生及其控制技术 总被引：11，自引：0，他引：11
对养殖场气味的来源、产生和组成成分进行了分析，对养殖场常见有味气体的气味特性进行了介绍，对目前国外常用的控制气味的方法进行了分析比较。以为我国养殖场气味的控制提供借鉴和指导。 相似文献
3.
不同灭酶处理对燕麦气味和品质的影响 总被引：2，自引：0，他引：2
为选择合适的灭酶处理方法,通过电子鼻、感官评价和快速黏度分析等方法,对5种灭酶处理（焙炒、常压蒸煮、高压蒸煮、远红外处理和微波加热）对燕麦粉的气味、色泽和糊化特性的影响进行了研究。研究表明：燕麦粉的电子鼻主成分分析（PCA）二维和三维指纹图谱均可将不同灭酶处理的样品明显区分开来;样品的感官评价气味值由高到低依次为：焙炒组,红外组,高压蒸煮组,常压蒸煮组,微波组;样品白度检测结果由高到低依次为：红外组,微波组,焙炒组,蒸煮组,与色泽的感官评价结果基本一致,微波组和红外组的色泽明显优于其他3组的色泽。样品的糊化特性指标中,除糊化温度外,其他6项快速黏度分析（RVA）特征值均差异显著。由此说明,不同灭酶处理对燕麦粉的气味、色泽和糊化特性均有不同影响,应结合燕麦粉的不同用途选用不同的灭酶处理。 相似文献
4.
为了获取茎瘤固氮根瘤菌（AzorhizobiumcaulinodansORS571）的分泌蛋白，以便更深入地了解该菌的共生固氮作用，本研究采用SignalP、TMHMM、PSORTb、TargetP、LipoP、TatP和SecretomeP软件对该菌全部4717个蛋白序列进行分析预测。结果共识别了653个分泌蛋白，其中具有分泌型信号肽的蛋白54个，具有RR—motif型信号肽的蛋白1个，具有脂蛋白信号肽的蛋白2个和非经典分泌蛋白596个。该菌含信号肽分泌蛋白仅占全部蛋白的1．2％，低于其它固氮菌。在分泌蛋白中识别了核酸内切酶和核糖核酸酶等6个核酸酶。它们可能参与宿主植物遗传物质的降解，干扰宿主遗传代谢，进一步在宿主植物侵染过程中起到重要作用。此外还识别了超氧化物歧化酶、过氧化氢酶和谷胱甘肽S-转移酶等4个抗氧化酶。它们可能参与活性氧的清除以保护固氮酶，是该菌固氮过程的重要参与者。 相似文献
5.
依据划分苹果等级的气味指标,由气味传感器阵列和DSP构成电子鼻系统采集苹果气味信号进行处理,建立苹果气味识别模型。研究气味传感器阵列的组成形式以及其采集到的数据,设计了传感器与DSP的接口数据采集电路以及视频显示接口电路。 相似文献
6.
利用风味蛋白酶深度酶解蓝园鲹蛋白，通过比较酶解液的水解度曲线和蛋白质利用率曲线之间的差异、对TCA不溶性氮的变化趋势以及不同酶解时间的凝胶过滤图谱进行分析，探讨了深度酶解过程中蛋白质的降解。酶解6h后大部分蛋白质在酶的作用下降解为水溶性多肽，蛋白质利用率达到83。3％；6h以后蛋白质利用率增长速度降低，这可能是由于可被降解的底物含量降低。此后。风味蛋白酶以水溶性多肽为底物将其进一步降解为小分子肽和氨基酸；21h时水解度达到59．7％。21h以后水解度增长速度降低．这可能是由于亮氨酸氨肽酶难于分解氨基末端上带有甘氨酸和酸性氨基酸的肽。21h以后酶解的主要底物分子量范围在6214到10700的多肽。 相似文献
7.
泛素/26S蛋白酶体途径是一种蛋白高效降解途径,主要负责真核细胞内蛋白的选择性降解。泛素分子主要通过泛素活化酶E1、泛素结合酶E2和泛素-蛋白连接酶E3将靶蛋白泛素化,泛素化的蛋白最后被26S蛋白酶体识别和降解。本文介绍了泛素/26S蛋白体介导的特异性蛋白质降解途经,并对其在植物激素信号、光形态建成、植物衰老、自交不亲和反应、细胞周期调控、花的发育、生物钟节律和非生物胁迫响应中的功能最新研究进展进行了综述。 相似文献
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9.
鸡肉在成熟过程中肌原纤维蛋白的降解机制研究 总被引：2，自引：0，他引：2
为了探讨肉在成熟过程中肌原纤维蛋白的降解机制,五只肉鸡分别宰杀后,迅速取出胸肉约3 g为0 d样品,其余肉样剪碎后随机分成六组,一组作为对照,另5组分别用30 mmol/L EGTA、20 mmol/L CaCl2、酶复合抑制剂、100μmol/L细胞凋亡酶3抑制剂（DEVD-CHO）、20 mmol/L CaCl2和酶复合抑制剂处理,在4℃成熟1、3、7 d后取样。通过SDS-PAGE和蛋白质印迹分析测定了骨骼肌中和肉嫩度高度相关的拌肌球蛋白（titin）、伴肌动蛋白（nebulin）、肌间线蛋白（desmin）、肌钙蛋白T（troponin-T）的降解变化。结果显示蛋白水解酶复合抑制剂和DEVD-CHO抑制了蛋白的降解,单独的钙离子加速蛋白降解。这表明肉的成熟是内源酶的作用,钙离子很可能通过激活钙激活酶发挥作用,另外细胞凋亡酶3也很可能参与了肉的成熟。 相似文献
10.
畜禽血经微生物蛋白酶水解，脱除血红素等工艺生产出的酶化脱血红素饲料蛋白，具有感观良好，气味清香，适口性强，消化率高等特点，粗蛋白含量在８２％－８６％，血红素脱除率在８０％以上，消除了血醒味。经酶化使大分子不易消化的蛋白质水解为小分子溶性的腙、胨；肽以及游离氨基酸。经测定可溶性氮达到８．２１％，占总氮的６１％，并含有较多的钙，磷以及其它矿物营养素，经科学配比可制成含蛋白质６０％左右的动物蛋白饲料，测 相似文献
11.
本文采用双向凝胶电泳法对小峰熊蜂工蜂蛹期的3个发育期进行蛋白质组研究,结果表明小峰熊蜂工蜂蛹期的白眼期（A期）、褐眼期（B期）和黑眼期（C期）分别检测到77、81和59个蛋白点,特有蛋白分别为7个、6个和1个,共有蛋白为48个,A期到B期显著上调的蛋白有9个,显著下调的蛋白有3个,B期到C期显著上调的蛋白有8个,显著下调的蛋白有3个,A期到C期显著上调的蛋白有15个,显著下调的蛋白有2个。研究还发现有17个蛋白是在A期和B期表达而在C期关闭;有2个蛋白是在A期表达,B期关闭,在C期又表达。本研究初步揭示了小峰熊蜂工蜂从蛹期发育到成蜂过程中,不仅需要一些保守蛋白来调控,而目．还需要一此特异蛋白。 相似文献
12.
Advantages, types, formation, and properties of agricultural packaging materials based on proteins, with examples, are reviewed in detail. Proteins have long and empirically been used to make biodegradable, renewable, and edible packaging materials. Numerous cereal and vegetable proteins (such as corn zein, wheat gluten, and soy proteins) and animal proteins (such as milk proteins, collagen, gelatin, keratin, and myofibrillar proteins) are commonly used to form agricultural packaging materials. Two technological processes have been investigated to make materials based on proteins: the “wet (or solvent) process” based on dispersion or solubilization of proteins in a solvent medium, and the “dry process” based on the thermoplastic properties of proteins under low water content conditions. The macroscopic properties (including solubility in water, mechanical properties, and barrier properties) of agricultural packaging materials based on proteins are dependent mainly on the structure of the macromolecular three-dimensional network and on interactions between proteins, plasticizers, and cross-linking agents. 相似文献
13.
Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid-a comparative study 总被引：6，自引：0，他引：6
Information on the comparative digestibility of food allergens and nonallergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. In this work, we compared the digestive stability of a number of food allergens and proteins of unproven allergenicity and examined whether allergens possess a higher stability than nonallergenic proteins of similar cellular functions, and whether there is a correlation between protein digestibility and allergenicity. The stability of groups of storage proteins, plant lectins, contractile proteins, and enzymes, both allergens and proteins with unproven allergenicity, in a standard simulated gastric fluid and a standard simulated intestinal fluid was measured. Food allergens were not necessarily more resistant to digestion than nonallergenic proteins. There was not a clear relationship between digestibility measured in vitro and protein allergenicity. 相似文献
14.
This study was undertaken to enable the determination of hydrolysis and functionality of proteins in situ during fermentation of wheat doughs. Wheat proteins were fractionated and labeled with fluorescein-isothiocyanate (FITC). Fluorescent proteins were incorporated into wheat sourdoughs inoculated with lactobacilli and into neutral and acid control doughs. Doughs containing fungal protease were furthermore evaluated. Doughs were analyzed by extraction and size exclusion chromatography analysis of sodium dodecyl sulfate soluble proteins. Labeled proteins exhibited characteristics comparable to native proteins, with respect to proteolytic degradation and polymerization. Proteolytic breakdown of proteins was enhanced at low pH. Glutenin subunits were incorporated into the gluten macropolymer at neutral pH. Polymerization of FITC proteins was not observed at low pH. Sourdoughs were comparable to acid control doughs, major effects were attributed to changes of pH, rather than microbial metabolism. A synergistic effect with respect to proteolytic activity was observed between fungal protease and L. pontis. 相似文献
15.
Thirteen hard red spring wheat genotypes in which seven genotypes had the same high molecular weight (HMW) glutenin subunits (2*, 7+9, 5+10) were compared for their physical-chemical and breadmaking properties. These samples were categorized into three groups based on their dough mixing and baking performances as follows: the strong dough (SD) group (six genotypes), characterized by the strongest dough mixing (average stability, 35 min); the good loaf (GL) group (four genotypes), characterized by the largest loaf volume; and the poor loaf (PL) group (three genotypes), characterized by the smallest loaf volume. Total flour proteins were fractionated into 0.5M salt-soluble proteins, 2% SDS-soluble proteins, and residue proteins (insoluble in SDS buffer). SDS-soluble proteins, residue proteins, and total flour proteins were analyzed by SDS-PAGE and densitometry procedures to determine the proportions of HMW glutenin subunits, medium molecular weight proteins, and low molecular weight proteins in relation to the total amount of proteins. No differences in the amount of salt-soluble proteins were found among the different groups of samples. Solubilities of gluten proteins (total proteins minus salt-soluble proteins) in SDS buffer were related to the differences in dough strength and baking quality among the three groups. The SD group had the lowest solubility and the PL group had the highest. SDS-PAGE analysis showed that SDS-soluble proteins of the SD group contained a smaller amount of HMW glutenin subunits than those of the GL and PL groups. The highest proportions of HMW glutenin subunits in total flour proteins were found in the SD group, while the PL group had the lowest percentage of HMW glutenin subunits in their total flour proteins. These results showed that the total quantities of HMW glutenin subunits played an important role in determining the dough mixing strength and breadmaking performance of hard red spring wheats. 相似文献
16.
Seed proteins were extracted from the African yam bean (AYB; Sphenostylis stenocarpa), an underutilized West African food legume. One- and two-dimensional polyacrylamide gel electrophoresis was then used to analyze the albumin fraction, galactose-specific lectins purified on immobilized galactose-Sepharose 4B, and abundant non-lectin seed proteins left over following affinity chromatography. N-terminal sequencing of prominently resolved polypetide bands led to identification of proteins having sequence homology with characterized legume seed proteins, namely, mung bean seed albumin, pea alpha-fucosidase, soybean Kunitz-type trypsin inhibitor, an endochitinase, pea pathogenesis-related protein, and/or cowpea seed storage proteins. Minor lectin-like proteins lacking hemagglutinating activity against rabbit and human erythrocytes were also identified. Because proteins such as protease inhibitors, chitinases, pathogenesis-related proteins, and lectins are known to have antimetabolic effects, the findings from this study may have relevance in the acceptability, adoption, and utilization of AYB as human food. 相似文献
17.
本文旨在分析Xcc8004菌株分泌蛋白的蛋白表达谱,建立Xcc8004分泌谱分析方法。首先将诱导的Xcc8004分泌蛋白进行液体酶解,通过HPLC阳离子交换柱分离多肽,采用EASY-nLC结合Orbitrap质谱鉴定分泌谱。经过过滤筛选后,共精确鉴定蛋白1532个,SignalP分析其中包含286个含信号肽且不含跨膜区,其中118个为假定蛋白。对286个可能的分泌蛋白进行基因本体评注分析,其中,主要为行驶水解酶类,受体蛋白,信号传导等重要的微生物-植物互作介导蛋白。本研究通过液相色谱-质谱联用能够高效鉴定Xcc8004的分泌蛋白,对这些鉴定的分泌蛋白的信息学分析有利于我们进一步研究Xcc8004的致病机制,为研究微生物植物相互作用鉴定了方法与理论基础。 相似文献
18.
The interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w) in the presence of transglutaminase, an enzyme with cross‐linking activity, were studied using different electrophoretic analyses. The interaction between rice proteins and soybean proteins was intensified by the formation of new intermolecular covalent bonds catalyzed by transglutaminase and the indirect formation of disulfide bonds among proteins. The main protein fractions involved in those interactions were both β‐conglycinin and glycinin of soybean and the glutelins of the rice flour, although albumins and globulins were also cross‐linked. The addition of soybean proteins to rice flour improves the amino acid balance and they also might play an important role on the rice dough properties because soybean proteins interact with rice proteins, yielding protein aggregates of high molecular weight. 相似文献
19.
Konečná H Müller L Dosoudilová H Potěšil D Buršíková J Sedo O Márová I Zdráhal Z 《Journal of agricultural and food chemistry》2012,60(10):2418-2426
Two-dimensional gel electrophoresis in combination with mass spectrometry has already been applied successfully to study beer proteome. Due to the abundance of protein Z in beer samples, prefractionation techniques might help to improve beer proteome coverage. Proteins from four lager beers of different origins were separated by two-dimensional electrophoresis (2-DE) followed by tandem mass spectrometric analysis. Initially 52 proteins mostly from Hordeum vulgare (22 proteins) and Saccharomyces species (25 proteins) were identified. Preparative isoelectric focusing by OFFGEL Fractionator was applied prior to 2-DE to improve its resolution power. As a result of this combined approach, a total of 70 beer proteins from Hordeum vulgare (30 proteins), from Saccharomyces species (31 proteins), and from other sources (9 proteins) were identified. Of these, 37 proteins have not been previously reported in beer samples. 相似文献