食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 228 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027156

分析与检测

基于适配体传感器快速检测发酵豆粕中的β-伴大豆球蛋白β亚基

  • 卫亚峰 ,
  • 毛银 ,
  • 李国辉 ,
  • 邓禹
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  • 1(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122)
    2(江南大学 生物工程学院,江苏 无锡,214122)
硕士研究生(邓禹教授为通讯作者,E-mail:dengyu@jiangnan.edu.cn)

收稿日期: 2021-02-25

  修回日期: 2021-03-29

  网络出版日期: 2021-09-27

基金资助

国家重点研发计划项目(2018YFA0901400);国家自然科学基金(21877053);江苏高校品牌专业建设工程资助项目(TAPP);江南大学自主科研-重点项目(JUSRP51705A; JUSRP11964)

收起

Rapid detection of β-conglycinin β subunit in fermented soybean meal based on aptamer sensor

  • WEI Yafeng ,
  • MAO Yin ,
  • LI Guohui ,
  • DENG Yu
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
    2(School of Biotechnology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-02-25

  Revised date: 2021-03-29

  Online published: 2021-09-27

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摘要

菌酶协同发酵因可显著改善豆粕的抗原性,得到广泛关注。利用适配体生物传感器快速、稳定且精确度高的特点,对发酵豆粕中的β-伴大豆球蛋白β亚基含量进行检测,可用于评估豆粕抗原性水平。基于高特异性的β-伴大豆球蛋白β亚基适配体生物传感器,利用碱性蛋白酶酶解模拟豆粕发酵,验证该传感器对实际样品检测的操作可行性,在此基础上对关键影响因素进行分析,最终用于菌酶协同发酵豆粕样品的评价。结果显示,适配体传感器对发酵豆粕样品中β-伴大豆球蛋白β亚基检测的最佳稀释倍数为10~50倍,菌酶协同发酵24 h后,豆粕中β-伴大豆球蛋白β亚基降解率为87.81%,较单独以碱性蛋白酶处理时提高了6.91%。以上结果表明,适配体传感器可用于发酵豆粕中β-伴大豆球蛋白β亚基的检测。

关键词： β-伴大豆球蛋白; 纳米金-适配体传感器; 特异性; 协同发酵; 干扰成分

本文引用格式

卫亚峰 , 毛银 , 李国辉 , 邓禹 . 基于适配体传感器快速检测发酵豆粕中的β-伴大豆球蛋白β亚基[J]. 食品与发酵工业, 2021 , 47(17) : 228 -233 . DOI: 10.13995/j.cnki.11-1802/ts.027156

Abstract

Synergetic fermentation by microorganism and enzyme has received extensive attention because it can significantly ameliorate the antigenicity of soybean meal. The content of β-conglycinin β subunit in fermented soybean meal was detected to evaluate the antigenicity, using the rapid, stable and high accuracy aptamer biosensor. Firstly, the alkaline protease digestion was used to simulate the fermentation to verify the feasibility for the detection of actual soybean meal samples. Then, the key influence factors were analyzed and used to detect the soybean meal samples treated by synergistic fermentation of bacteria and enzyme. The optimal dilution ratio was 10-50 times. And the degradation rate of β-conglycinin β subunit was about 87.81% with the treatment of synergistic fermentation for 24 h, and it was 6.91% higher than that treated with alkaline protease alone. Based on these results, the aptamer sensor can be applied to the detection of β-conglycinin β subunit in fermented soybean meal.

Key words： β-conglycinin; gold nanoparticles aptamer sensor; specificity; synergistic fermentation; interference components

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