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大豆科学  2015 

大豆发芽过程中油体和蛋白质贮存液泡的形态变化

DOI: 10.11861/j.issn.1000-9841.2015.05.0833

Keywords: 大豆发芽,油体,蛋白质贮存液泡,油体蛋白水解

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Abstract:

??利用透射电子显微镜观察了大豆发芽过程中蛋白贮存液泡和油体的形态变化过程。结果显示:干燥大豆细胞中密集地填充着蛋白质贮存液泡和油体,随着发芽天数的延长,液泡会渐渐聚合增大,当天数达到4d时,会聚合形成一个占据细胞大部分空间的大液泡,并且液泡中的蛋白质不断发生减少;发芽1~2d的豆芽,油体显示出聚集于液泡表面的趋势,并且比远离液泡的油体小;发芽≥4d时,油体数目不断发生减少;发芽过程中,大部分油体被消化利用渐渐变小或者消失,而有少部分油体发生聚合增大,这应该跟油体表面的油体蛋白被水解相关:一方面,油体蛋白被水解会使甘油三酯暴露,利于它们的消化利用,另一方面,油体蛋白水解去除了油体聚合增大的空间障碍。最后,绿豆芽的蛋白质和脂质消化利用的速度要比黄豆芽快,这跟光照条件下,绿豆芽的生理活动更加活跃有关。

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