麦胚无细胞蛋白合成系统研究进展

基金项目:

国家自然科学基金项目(31271983)；江苏省自然科学基金(BK20141484)；高校2014年度江苏省第四期“333工程”资助科研项目；

详细信息

Research progress in wheat germ cell- free protein synthesis system

College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics

摘要: 小麦胚芽作为面粉加工过程中的副产物,具有很高的生物活性,其中包含许多蛋白质合成必需的活性成分,如蛋白质合成场所、蛋白因子及其他相关酶系等。本文综述了在后基因组时代,随着生物技术的发展,以小麦胚芽为原料的无细胞蛋白合成系统在结构蛋白、毒性蛋白和功能蛋白表达方面的优势,阐述了其在蛋白质组学研究和生物制药等领域的重要应用潜力,以期小麦胚芽的深层次开发利用提供了重要依据。
- 小麦胚芽 /
- 蛋白合成因子 /
- 麦胚无细胞蛋白合成系统 /
- 深度加工
Abstract: In this paper,Wheat germ,a by- product of flour milling,possesses high bio- active and multiple functional compositions,such as the translational apparatus,translation factors and enzymes,which are essential for protein synthesis.With the development of biotechnology in the post genome era,the advantages of wheat germ cell- free protein synthesis system were showed in the expression of structural,toxic and functional proteins. This system was widely applied in proteomics research and the biopharmaceutical field,which provide strong evidence for the importance of developing derived products of wheat germ.
- wheat germ /
- translation factors /
- wheat germ cell-free synthesis system /
- development of derived products