热稳定冰结构蛋白提高冷冻面团体系抗冻性的机制研究
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摘要
本文首先从冷诱导女贞树叶（Ligustrum vulgare）中提取、分离出具有热稳定性和热滞活性（THA）的蛋白质——热稳定冰结构蛋白（TSISP），然后考察TSISP对冷冻面团及其关键组分（蛋白质、酵母、淀粉）抗冻性的影响；最后分析了TSISP改善冷冻面团及其烘焙产品质量的内在机理。
将女贞树叶在4℃冷诱导，然后用pH7.4、20mmol/LTris-HCl缓冲液提取蛋白质，将热提法和冰提法相结合从上清液中提取具有热稳定性（100℃）的冰结构蛋白（ISPs），经凝胶过滤层析和离子交换层析技术分离后得到一种具有热稳定性的冰结构蛋白（TSISP），应用差示扫描量热仪（DSC）、基质辅助激光解析串联飞行时间质谱仪（MALDI-TOF-MS）和圆二色性光谱仪（CD）等对TSISP的THA值、分子量、氨基酸组成、蛋白质同源性和二级结构进行分析，结果发现：1）TSISP的THA为0.269；2）TSISP的分子量约为66kDa；3）TSISP氨基酸组成中亲水氨基酸多于疏水性氨基酸；4）TSISP与具有抗病性的PRR1_TOBAC和具有营养储存活性的VCLB_PEA和VCLC_PEA具有同源性，可能由女贞树叶中具有抗病性和营养储存活性的蛋白质经冷诱导转变而成；5）TSISP的二级结构以β-折叠和无规卷曲结构为主，分别占43.3%和36.9%，β-转角结构相对较少，约为18.5%，而α-螺旋结构最少，只占1.3%。
应用TSISP保护冷冻湿面筋蛋白质体系：通过核磁共振成像仪（NMR）和衰减全反射傅立叶变换红外光谱仪（ATR-FTIR）等方法研究了TSISP对湿面筋蛋白质体系中水分子弛豫时间（T2）、质子密度、蛋白质水合度和蛋白质二级结构、麦谷蛋白亚基组成和动态流变学特性的影响，结果发现：冷冻和冻藏过程引起1）冷冻湿面筋蛋白质体系水分子重新分布，主要体现在面筋蛋白质水合度减小和水分子T2增大，质子密度发生变化；2）蛋白质二级结构发生变化，麦谷蛋白逐渐降解，主要体现在α-螺旋结构显著减少、β-折叠结构和HMW-GS/LMW-GS比例显著增加，并最终导致冷冻湿面筋蛋白质体系粘性模量（G''）和弹性模量（G'）均显著减小。引入TSISP后，上述参数的变化趋势得到了明显延缓，即TSISP显著地提高了冷冻湿面筋蛋白质体系的冻藏稳定性。
将TSISP用于保护冷冻酵母细胞：采用DSC和F3发酵流变仪等方法考察了酵母细胞存活率、细胞内冰晶形成量（IIF）、细胞释放谷胱甘肽（GSH）量、冷冻酵母面团中可溶性蛋白质和面团发酵流变学特性等参数在冷冻和冻藏过程中发生的变化及受TSISP的影响，结果发现：1）冷冻和冻藏过程中，酵母细胞存活率显著减少，细胞释放GSH量显著增加，面团中可溶性蛋白的SDS-PAGE谱带染色强度显著增加，F3发酵流变参数面团总产气量AT、持气量A1、持气率R、气体开始释放时间Tx、面团最大发酵高度Hm、气体形成曲线最大高度H′m和发酵最后高度h显著地减小了；2）引入TSISP后，冷冻和冻藏过程对上述参数的影响显著地变弱了，说明TSISP对酵母细胞具有较好的保护作用。
TSISP调控冻融淀粉凝胶体系：应用扫描电子显微镜（SEM）和质构仪等研究了冻融淀粉凝胶冰晶熔化焓（ΔHs-ice）、回生焓（ΔHret）和回生率（RR）、析水率、超微结构和硬度等参数受TSISP的影响，结果发现：1）随着冻融循环次数增加，淀粉凝胶的ΔHs-ice、ΔHret、RR、析水率和凝胶硬度都显著地增加了，淀粉凝胶的超微结构遭到明显破坏；2）当冻融循环次数相同时，与空白（含0%TSISP）淀粉凝胶样品相比，含0.5%TSISP淀粉凝胶的ΔHs-ice、ΔHret、RR、析水率和凝胶硬度显著地减少了，淀粉凝胶的超微结构也明显得到了改善，说明TSISP提高了淀粉凝胶的冻融稳定性。
TSISP调控冷冻面团体系：采用热重分析仪（TGA）和Avrami方程等方法分析TSISP对冷冻面团体系冰晶熔化焓（ΔHd-ice）、水分子存在状态、超微结构、发酵流变学特性（AT，A1、Hm和h）和烘焙特性（包括未醒发和预烘焙冷冻面团面包比容、质构、气孔结构和硬化速率等）的调控作用，结果发现：冻藏条件相同时，TSISP显著地减小了冷冻面团的ΔHd-ice、改善了冷冻面团超微结构和发酵流变学特性（AT、A1、Hm和h）、缩短了冷冻面团醒发时间、增大了冷冻面团面包比容、减小了面包硬度和Avrami方程拟合的面包硬化速率k，说明在TSISP调控下，冷冻面团及其烘焙产品的质量都得到了明显改善。
The protein with thermostability and thermal hysteresis activity (THA), so calledthermostable ice structuring protein (TSISP), was extracted and isolated from acclimatedChinese Privet (Ligustrum vulgare) leaves. The effects of the TSISP on frozen dough and itskey components such as protein, yeast and starch were studied and the mechanism of theimproving effect of TSISP on frozen dough and its baking properties were also investigated.
Proteins were extracted from Chinese Privet (Ligustrum vulgare) leaves acclimated for4weeks at4℃by using Tris-HCl buffer (pH7.4、20mmol/L). The supernantant was heated in100℃water bath and was isolated by using ice affinity method. Through Sephadex G-100gel filtration and DEAE-cellulose-52anion exchange chromatography, the TSISP wasobtained. Differential Scanning Calorimetry (DSC), Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF-MS), Circular Dichroism (CD),and so on were used to measure molecular weight, THA value, amino acid composition,protein homology and secondary structure of TSISP, respectively. Results showed that:1) itsmolecular weight was about66kDa;2) THA value was0.269;3) Hydrophilic amino acid wasmore than hydrophobic one;4) The TSISP and PRR1_TOBAC, VCLB_PEA, VCLC_PEAwere homologous;5) β-sheet structure, random coil, β-turn structure and α-helix structurewere43.3%,36.9%,18.5%and1.3%, respectively.
The cryoprotective effect of the TSISP on frozen hydrated gluten was found. The effectsof the TSISP on the state of water molecule, dehydration and secondary structure of proteins,glutenin subunit and dynamic rheological properties of hydrated gluten were studied mainlyby using Magnetic Resonance Imaging (NMR) and Attenuated Total Reflection FourierTransform Infrared Spectrometer (ATR-FTIR). Results showed that1) Water molecule infrozen gluten-water redistributed in the system during frozen storage, which was indicated bythe increase in the dehydration of water and relaxation time of water molecule;2) Secondarystructure changed and glutenin degraded during frozen storage, which was indicated by asignificant decrease of α-helix, an significant increase in β-sheet structure and a significantdecrease in high molecule weight/low molecular weight (HMW-GS/LMW-GS) ratio;3) Asignificant decrease in viscous modulus (G'') and elasticity modulus (G') of gluten-watersystem was found;4) The introduction of the TSISP improved the cryoprotecive activity forthe gluten-water system.
The protection of TSISP on frozen yeast: DSC, F3rheofermentmeter, and so forth wereused to study the effects of the TSISP on survival ratio of yeast cells, intracellular iceformation (IIF), glutathione (GSH) released, soluble proteins and fermentation capacity ofdough made with frozen yeast suspension, respectively. Results showed that1) After5weeks frozen storage, survival ratio of yeast cells decreased significantly. GSH amountreleased from the yeast cells increased significantly. Relative intensity of SDS-PAGE spectraof soluble proteins increased significantly. F3rhofermentation parameters such as totalproduction volume (AT), retention volume (A1), retention ratio (R) of gas, time of gas start torelease (Tx), maximum height of dough (Hm), maximum height of gas release curve (H′m) and final height of dough (h) decreased significantly;2) The addition of the TSISP into theyeast suspension weakened the damage caused by freezing and frozen storage on theseparameters. These findings showed that the TSISP protected frozen yeast cells effectively.
The improvement of freeze-thaw stability of starch gel by TSISP: Scanning ElectronMicroscope (SEM), Txture Analyzer, etc. were used to investigate the effects of the TSISP onice melting enthalpy (ΔHs-ice), retrogradation enthalpy (Hret), retrogradation ratio (RR),syneresis, microstructure and hardness of starch gel during frozen storage. Results showedthat:1) when the freeze-thaw cycles increased, ΔHs-ice, Hret, RR, syneresis and hardness ofstarch gel increased significantly, and microstructure of starch gel damaged gradually;2)when the frozen storage time was kept the same, the addition of TSISP not only significantlydecreased the ΔHs-ice, Hret, RR, syneresis and hardness values of starch gel, but alsoimproved the microstructure of starch gel. These observations indicated the improvement ofTSISP on the freeze-thaw stability of starch gel.
The improvement results of the TSISP on frozen dough system and its baking propertieswere also discovered. The effects of the TSISP on ΔHd-ice, microstructure, fermentationcapacity (AT、A1、Hm and h) of frozen dough and breadbaking properties of the frozendoughs such as specific volume, texture, cell structure and hardening rate (k) wereinvestigated mainly by Thermal Gravimetric Analysis (TGA) and Avrami function method,respectively. It was found that the addition of the TSISP into frozen dough system decreasedΔHd-icevalue and proofing time significantly, improved the microstructure and fermentationcapacity (AT，A1、Hm and h) obviously, increased specific volume and decreased hardnessand k of frozen dough bread, indicating that the TSISP improved the cryoprotective effects offrozen dough system and the quality of frozen dough bread.
将女贞树叶在4℃冷诱导，然后用pH7.4、20mmol/LTris-HCl缓冲液提取蛋白质，将热提法和冰提法相结合从上清液中提取具有热稳定性（100℃）的冰结构蛋白（ISPs），经凝胶过滤层析和离子交换层析技术分离后得到一种具有热稳定性的冰结构蛋白（TSISP），应用差示扫描量热仪（DSC）、基质辅助激光解析串联飞行时间质谱仪（MALDI-TOF-MS）和圆二色性光谱仪（CD）等对TSISP的THA值、分子量、氨基酸组成、蛋白质同源性和二级结构进行分析，结果发现：1）TSISP的THA为0.269；2）TSISP的分子量约为66kDa；3）TSISP氨基酸组成中亲水氨基酸多于疏水性氨基酸；4）TSISP与具有抗病性的PRR1_TOBAC和具有营养储存活性的VCLB_PEA和VCLC_PEA具有同源性，可能由女贞树叶中具有抗病性和营养储存活性的蛋白质经冷诱导转变而成；5）TSISP的二级结构以β-折叠和无规卷曲结构为主，分别占43.3%和36.9%，β-转角结构相对较少，约为18.5%，而α-螺旋结构最少，只占1.3%。
应用TSISP保护冷冻湿面筋蛋白质体系：通过核磁共振成像仪（NMR）和衰减全反射傅立叶变换红外光谱仪（ATR-FTIR）等方法研究了TSISP对湿面筋蛋白质体系中水分子弛豫时间（T2）、质子密度、蛋白质水合度和蛋白质二级结构、麦谷蛋白亚基组成和动态流变学特性的影响，结果发现：冷冻和冻藏过程引起1）冷冻湿面筋蛋白质体系水分子重新分布，主要体现在面筋蛋白质水合度减小和水分子T2增大，质子密度发生变化；2）蛋白质二级结构发生变化，麦谷蛋白逐渐降解，主要体现在α-螺旋结构显著减少、β-折叠结构和HMW-GS/LMW-GS比例显著增加，并最终导致冷冻湿面筋蛋白质体系粘性模量（G''）和弹性模量（G'）均显著减小。引入TSISP后，上述参数的变化趋势得到了明显延缓，即TSISP显著地提高了冷冻湿面筋蛋白质体系的冻藏稳定性。
将TSISP用于保护冷冻酵母细胞：采用DSC和F3发酵流变仪等方法考察了酵母细胞存活率、细胞内冰晶形成量（IIF）、细胞释放谷胱甘肽（GSH）量、冷冻酵母面团中可溶性蛋白质和面团发酵流变学特性等参数在冷冻和冻藏过程中发生的变化及受TSISP的影响，结果发现：1）冷冻和冻藏过程中，酵母细胞存活率显著减少，细胞释放GSH量显著增加，面团中可溶性蛋白的SDS-PAGE谱带染色强度显著增加，F3发酵流变参数面团总产气量AT、持气量A1、持气率R、气体开始释放时间Tx、面团最大发酵高度Hm、气体形成曲线最大高度H′m和发酵最后高度h显著地减小了；2）引入TSISP后，冷冻和冻藏过程对上述参数的影响显著地变弱了，说明TSISP对酵母细胞具有较好的保护作用。
TSISP调控冻融淀粉凝胶体系：应用扫描电子显微镜（SEM）和质构仪等研究了冻融淀粉凝胶冰晶熔化焓（ΔHs-ice）、回生焓（ΔHret）和回生率（RR）、析水率、超微结构和硬度等参数受TSISP的影响，结果发现：1）随着冻融循环次数增加，淀粉凝胶的ΔHs-ice、ΔHret、RR、析水率和凝胶硬度都显著地增加了，淀粉凝胶的超微结构遭到明显破坏；2）当冻融循环次数相同时，与空白（含0%TSISP）淀粉凝胶样品相比，含0.5%TSISP淀粉凝胶的ΔHs-ice、ΔHret、RR、析水率和凝胶硬度显著地减少了，淀粉凝胶的超微结构也明显得到了改善，说明TSISP提高了淀粉凝胶的冻融稳定性。
TSISP调控冷冻面团体系：采用热重分析仪（TGA）和Avrami方程等方法分析TSISP对冷冻面团体系冰晶熔化焓（ΔHd-ice）、水分子存在状态、超微结构、发酵流变学特性（AT，A1、Hm和h）和烘焙特性（包括未醒发和预烘焙冷冻面团面包比容、质构、气孔结构和硬化速率等）的调控作用，结果发现：冻藏条件相同时，TSISP显著地减小了冷冻面团的ΔHd-ice、改善了冷冻面团超微结构和发酵流变学特性（AT、A1、Hm和h）、缩短了冷冻面团醒发时间、增大了冷冻面团面包比容、减小了面包硬度和Avrami方程拟合的面包硬化速率k，说明在TSISP调控下，冷冻面团及其烘焙产品的质量都得到了明显改善。
The protein with thermostability and thermal hysteresis activity (THA), so calledthermostable ice structuring protein (TSISP), was extracted and isolated from acclimatedChinese Privet (Ligustrum vulgare) leaves. The effects of the TSISP on frozen dough and itskey components such as protein, yeast and starch were studied and the mechanism of theimproving effect of TSISP on frozen dough and its baking properties were also investigated.
Proteins were extracted from Chinese Privet (Ligustrum vulgare) leaves acclimated for4weeks at4℃by using Tris-HCl buffer (pH7.4、20mmol/L). The supernantant was heated in100℃water bath and was isolated by using ice affinity method. Through Sephadex G-100gel filtration and DEAE-cellulose-52anion exchange chromatography, the TSISP wasobtained. Differential Scanning Calorimetry (DSC), Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF-MS), Circular Dichroism (CD),and so on were used to measure molecular weight, THA value, amino acid composition,protein homology and secondary structure of TSISP, respectively. Results showed that:1) itsmolecular weight was about66kDa;2) THA value was0.269;3) Hydrophilic amino acid wasmore than hydrophobic one;4) The TSISP and PRR1_TOBAC, VCLB_PEA, VCLC_PEAwere homologous;5) β-sheet structure, random coil, β-turn structure and α-helix structurewere43.3%,36.9%,18.5%and1.3%, respectively.
The cryoprotective effect of the TSISP on frozen hydrated gluten was found. The effectsof the TSISP on the state of water molecule, dehydration and secondary structure of proteins,glutenin subunit and dynamic rheological properties of hydrated gluten were studied mainlyby using Magnetic Resonance Imaging (NMR) and Attenuated Total Reflection FourierTransform Infrared Spectrometer (ATR-FTIR). Results showed that1) Water molecule infrozen gluten-water redistributed in the system during frozen storage, which was indicated bythe increase in the dehydration of water and relaxation time of water molecule;2) Secondarystructure changed and glutenin degraded during frozen storage, which was indicated by asignificant decrease of α-helix, an significant increase in β-sheet structure and a significantdecrease in high molecule weight/low molecular weight (HMW-GS/LMW-GS) ratio;3) Asignificant decrease in viscous modulus (G'') and elasticity modulus (G') of gluten-watersystem was found;4) The introduction of the TSISP improved the cryoprotecive activity forthe gluten-water system.
The protection of TSISP on frozen yeast: DSC, F3rheofermentmeter, and so forth wereused to study the effects of the TSISP on survival ratio of yeast cells, intracellular iceformation (IIF), glutathione (GSH) released, soluble proteins and fermentation capacity ofdough made with frozen yeast suspension, respectively. Results showed that1) After5weeks frozen storage, survival ratio of yeast cells decreased significantly. GSH amountreleased from the yeast cells increased significantly. Relative intensity of SDS-PAGE spectraof soluble proteins increased significantly. F3rhofermentation parameters such as totalproduction volume (AT), retention volume (A1), retention ratio (R) of gas, time of gas start torelease (Tx), maximum height of dough (Hm), maximum height of gas release curve (H′m) and final height of dough (h) decreased significantly;2) The addition of the TSISP into theyeast suspension weakened the damage caused by freezing and frozen storage on theseparameters. These findings showed that the TSISP protected frozen yeast cells effectively.
The improvement of freeze-thaw stability of starch gel by TSISP: Scanning ElectronMicroscope (SEM), Txture Analyzer, etc. were used to investigate the effects of the TSISP onice melting enthalpy (ΔHs-ice), retrogradation enthalpy (Hret), retrogradation ratio (RR),syneresis, microstructure and hardness of starch gel during frozen storage. Results showedthat:1) when the freeze-thaw cycles increased, ΔHs-ice, Hret, RR, syneresis and hardness ofstarch gel increased significantly, and microstructure of starch gel damaged gradually;2)when the frozen storage time was kept the same, the addition of TSISP not only significantlydecreased the ΔHs-ice, Hret, RR, syneresis and hardness values of starch gel, but alsoimproved the microstructure of starch gel. These observations indicated the improvement ofTSISP on the freeze-thaw stability of starch gel.
The improvement results of the TSISP on frozen dough system and its baking propertieswere also discovered. The effects of the TSISP on ΔHd-ice, microstructure, fermentationcapacity (AT、A1、Hm and h) of frozen dough and breadbaking properties of the frozendoughs such as specific volume, texture, cell structure and hardening rate (k) wereinvestigated mainly by Thermal Gravimetric Analysis (TGA) and Avrami function method,respectively. It was found that the addition of the TSISP into frozen dough system decreasedΔHd-icevalue and proofing time significantly, improved the microstructure and fermentationcapacity (AT，A1、Hm and h) obviously, increased specific volume and decreased hardnessand k of frozen dough bread, indicating that the TSISP improved the cryoprotective effects offrozen dough system and the quality of frozen dough bread.
引文
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