关键词: 小麦贮存蛋白, 肽泡, 疏水特性

Abstract: A peptide (35kD) was purified by gel filteration with sephadex LH20 and SDS-PAGE from storage proteins of wheat. The peptide is a material which can be used to form peptide vesicles after being sonicated in some aqueous solvent. The peptide vesicles can wrap various compounds of molecular weight ranging from 0.4 to 150 kD. The peptide vesicles which wrap the compounds can be kept in stable state for months at 4℃ or for days at room temperature. The vesicles can be changed into scale state by freeze drying and scale state can be changed into state of vesicles by rehydrating. That is to say, they have the characterization of D R F (dehydration rehydration vesicles). The peptide vesicles prepared from modified protein can wrap water-soluble compounds, but they can only wrap hydrophobic compounds if the protein is not modified. It shows that the hydrophobic region is located inside membrane of the peptide vesicles. The protein contains 16 hydrophobic amino acid residues and a N-terminal Phe.

Key words: storage proteins of wheat, peptide vesicles, hydrophobic region