摘要:
本文用液态簧振动力学谱(RMS-L)方法,对典型蛋白质水凝胶鸡蛋清的脱水变性过程进行了测量,结果表明,随水含量的减少,鸡蛋清至少存在4个力学谱的显著变化过程.基于此结果并结合力学谱的理论分析,作者推测,随水含量的减少,鸡蛋清可能依次存在下述4个状态:1)类体水(bulk-likewater)的蛋白质水凝胶态;2)键合水(bond water)的蛋白质水凝胶态;3)键合水和键合蛋白质(bonding protein)的混合态;4)键合蛋白质态.而蛋白质的空间构型(spatial configuration)转变即变性,主要发生在拥有键合水的蛋白质通过失水向键合蛋白质转变的混合态.这表明RMS-L对鸡蛋清脱水变性过程的检测是有效的,所得结果对蛋白质变性机理、以及蛋白质水凝胶态的深入研究也应具有参考价值.
Abstract:
Protein denaturation is not only one of the basic problems in biophysics and biochemistry, but also a practical one in applications. It is undoubtedly useful to explore new methods for detecting protein denaturation because they will surely provide some new information from new angles of view. For the first time, Sofar as we know we apply the reed-vibration mechanical spectroscopy for liquids (RMS-L) to measure the dehydration and denaturation process of egg white, one of typical protein hydrogels, in this work. The results show that there exist at least 4 remarkable processes of mechanical spectra with the reduction of water content. Based on the experiments and the analyses according to the relevant mechanical spectrum theories, the authors inferred that, with the water content reduction egg white may undergo the following 4 states successively: 1) bulk-like water protein hydrogel state;2) bond water protein hydrogel state;3) bond water and bonding protein mixed state;4) bonding protein state. And the spatial configuration change of protein, namely degeneration, happens mainly in the mixed state in which the protein with bond water transforms to binding protein by losing the water. This means that the detection of dehydration and denaturation of egg white by RMS-L is effective, and we think the conclusions would also be reference materials for the deep studies of protein denaturation mechanisms and protein hydrogel states.
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