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当前位置: 首页 > 文章 > 木瓜蛋白酶对油菜花粉细胞壁通透性改善的研究 食品科学 2009,30 (23) 246-251
Position: Home > Articles > Effect of Papain Treatment on Permeability of Cell Wall of Rape Pollen FOOD SCIENCE 2009,30 (23) 246-251

木瓜蛋白酶对油菜花粉细胞壁通透性改善的研究

作  者：
任向楠;张红城;董捷;李鸿染;赵亮亮
单  位：
中国农业科学院蜜蜂研究所;黑龙江大学生命科学学院
关键词：
油菜花粉;木瓜蛋白酶;通透性
摘  要：
用木瓜蛋白酶酶解油菜花粉,考察温度和pH值两个因素的影响。从蛋白分散指数、蛋白溶解指数、可溶性糖含量、显微镜镜检、粒度分析5个方面,综合评价花粉萌发孔通透性的改善情况。结果表明:油菜花粉经木瓜蛋白酶酶解后,蛋白分散指数、溶解指数、可溶性糖含量与空白相比均显著增加(P<0.05);最佳酶解条件是温度60℃、pH6.0;经粒度软件分析,发现此条件酶解后1μm以下的碎片比空白增加了38.24%,1～2μm的碎片增加了19.08%;2～4μm的碎片比空白减少了30.64%,4～6μm的碎片减少了75.6%,6～8μm的碎片减少了78.95%,8～10μm的碎片减少了51.02%,10～12μm的碎片减少了69.7%,花粉粒径趋于减小;同时花粉粒的孔洞面积增加了21.00%,这充分说明用木瓜蛋白酶酶解油菜花粉,对油菜花粉细胞壁通透性有明显改善,对营养成分的溶出有一定的促进作用。
译  名：
Effect of Papain Treatment on Permeability of Cell Wall of Rape Pollen
作  者：
REN Xiang-nan1,ZHANG Hong-cheng1,DONG Jie1,*,LI Hong-ran2,ZHAO Liang-liang2 (1. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; 2. College of Life Science, Heilongjiang University, Harbin 150080, China)
关键词：
rape pollen;papain;permeability
摘  要：
Rape pollen was treated with papain in different temperature and pH conditions. Permeability of pollen pores was comprehensively evaluated by several parameters such as protein dispersion index, protein solubility index, soluble sugar content, microscopic examination and granule size analysis. Results indicated that protein solubility index, protein dispersion index, and soluble sugar content exhibited a significant increase after enzymatic hydrolysis with papain (P<0.05). The optimal conditions for hydrolysis were 60 ℃ of temperature and pH 6.0. Based on granule size analysis, fragments below 1μm and ranged in 1-2μm increased by 38.24% and 19.08%, respectively. In contrast, fragments ranged in 2-4, 4-6, 6-8, 8-10 μm and 10 -12 μ m decreased by 30.64%, 75.6%, 78.95%, 51.02% and 69.7%, respectively. Due to the declined size of pollen, pore area of pollen also increased by 21.00% through enzymatic hydrolysis. Therefore, the permeability of pollen is enhanced through papain hydrolysis, which will be helpful for dissolution of nutritional ingredients.

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