中国食品学报2024,Vol.24Issue(8) :53-61.DOI:10.16429/j.1009-7848.2024.08.005

甜味蛋白monellin高甜度、强热稳定性突变体的分子构建及性质研究

Studies on Molecular Construction of the Sweet Protein monellin Mutant with Intense Sweetness and High Thermal Stability and Its Properties

刘毅 卢尚阳 王语晴 刘波
中国食品学报2024,Vol.24Issue(8) :53-61.DOI:10.16429/j.1009-7848.2024.08.005

甜味蛋白monellin高甜度、强热稳定性突变体的分子构建及性质研究

Studies on Molecular Construction of the Sweet Protein monellin Mutant with Intense Sweetness and High Thermal Stability and Its Properties

刘毅 1卢尚阳 1王语晴 1刘波1
扫码查看

作者信息

  • 1. 齐鲁工业大学(山东省科学院)食品科学与工程学院 济南 250353
  • 折叠

摘要

本文采用PCR技术对单链monellin(MNEI)进行定向突变,将构建好的重组质粒pET15b-MNEI双位点突变体转化到大肠杆菌BL21-codonPlus(DE3)-RIL中进行异源蛋白质的重组表达.通过镍柱亲和层析和分子筛收集纯化后的目的蛋白,使用蒸馏水在截留分子质量为3.5 ku的透析袋中进行蛋白透析,将透析得到的目的蛋白采用双盲法感官品评测定甜味阈值,蛋白突变体的二级结构和热稳定性采用圆二色谱仪测定.结果 表明:成功构建了该蛋白3个双位点突变体E2M/E50N、E2Q/E50N及E2A/E50N,其中突变体E2Q/E50N成功表达与纯化.与野生型MNEI对照相比,测得的突变体E2Q/E50N的甜味阈值为0.64μg/mL,甜度提升近1倍;Tm值为78 ℃,热稳定性提高4℃.以上研究结果可为甜味蛋白monellin在食品、饮料和医药行业的生产与应用提供技术参考.

Abstract

In this paper,PCR technology was used to carry out targeted mutation of single-stranded monellin(MNEI),and the constructed recombinant plasmid pET15b-MNEI double-site mutant was transformed into Escherichia coli BL21-codonPlus(DE3)-RIL for recombinant expression of heterologous protein.The target proteins were purified by nickel col-umn affinity chromatography and collected by molecular sieve.The dialysis of the proteins was carried out using distilled water in a dialysis bag with a interception volume of 3.5 ku.The sweet threshold of the target proteins obtained by dialy-sis was determined by double-blind sensory evaluation.The secondary structure and thermal stability of the protein mu-tants were determined by circular dichrometry.The results showed that three double-site mutants E2M/E50N,E2Q/E50N and E2A/E50N were successfully constructed,and the mutant E2Q/E50N was successfully expressed and purified.Com-pared with wild-type MNEI control,the sweet threshold of the mutant E2Q/E50N was 0.64 µg/mL,and the sweetness was nearly doubled;the Tm value was 78 ℃,the thermal stability was improved by 4 ℃.These results could provide theoretical basis and technical support for the production and application of sweet protein monellin in food,beverage and pharmaceutical industries.

关键词

甜味蛋白/monellin/二级结构/基因突变/甜味阈值/热稳定性

Key words

sweet protein/monellin/secondary structure/gene mutation/sweetness threshold/thermal stability

引用本文复制引用

出版年

2024
中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCDCSCD北大核心EI
影响因子:1.079
ISSN:1009-7848
段落导航相关论文