›› 2017, Vol. 29 ›› Issue (12): 2120-2127.DOI: 10.3969/j.issn.1004-1524.2017.12.22

• Food Science • Previous Articles     Next Articles

Dynamic variation rules of protein degradation in flue-cured tobaccos

WANG Wanneng1, XIANG Gangliao1, ZHAI Yuchen1, MA Kuoyan2, DAI Ya2, TAN Lanlan3   

  1. 1.College of Pharmacy and Biotechnology, Chongqing University of Technology, Chongqing 400054, China;
    2. Chongqing China Tobacco Industry Co., Ltd., Chongqing 400060, China;
    3. Sichuan China Tobacco Industry Co., Ltd., Chengdu 610000, China
  • Received:2017-06-06 Online:2017-12-20 Published:2018-01-08

Abstract: To analyze and clarify the regularity of protein change in different flue-curing and different flue-curing time of tobacco leaves, and to provide theoretical basis for improving tobacco leaf quality, the dynamic changes and distribution characteristics of tobacco leaves were analyzed by SDS-PAGE and other experimental techniques. The degradation rate of tobacco protein was different at different flue-curing time, and the content of tobacco protein was decreased from 19% to 9% at 0-50 h after flue-curing, and it tended to be gentle in the later flue-curing phase. The molecular weight distribution of leaf protein was between 11.8 and 90.5 ku, and there were significant differences in the content of tobacco protein in the upper, middle and lower leaves. The content of large and small molecular weight protein in the upper leaves was higher than that in the middle and lower leaves, and the content of middle molecular weight in the lower leaves was higher than the others. The degradation rule of different types of protein in different flue-curing stages of tobacco leaf were different.

Key words: tobacco, protein, SDS-PAGE, degradation

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