Physicochemical characterization of ice structuring proteins in Brazilian wheat and rye varieties/Caracterização físico-química de proteínas estruturadoras de gelo em variedades brasileiras de trigo e centeio
Keywords:
Antifreeze protein, cereal leaves, cryopreservation, proteínas anticongelantes. Centeio. Criopreservação.Abstract
Wheat and rye leaves from plants grown for seven weeks under natural (NA) and cold acclimated (CA) conditions were used to obtain crude extracts. Chemical composition, protein composition in SDS-PAGE and the morphology of ice crystals of these extracts were analyzed. The total solids content ranged from 0.74 to 0.86 % and 0.92 to 1.70 % for CA and NA extracts, respectively, while the protein content ranged from 51.69 to 60.69% for the extracts CA and from 43.78 to 52.18 % for the NA extracts. The SDS-PAGE revealed that NA extracts have very little and weak protein bands between 14.4 and 97.0 kDa. In contrast, several bands were observed in all CA extracts. Furthermore, CA extracts showed the ability to modify the shape of ice crystals, confirming the ice structuring activity of the proteins present.
Resumo
Folhas de plantas de trigo e centeio, cultivadas por sete semanas em condições naturais e ao frio, foram usadas na obtenção de extratos brutos, que foram reportados como não aclimatados (NA) e aclimatados (AF). Os extratos foram analisados quanto à sua composição química, eletroforese em SDS-PAGE e pela morfologia dos cristais de gelo. O teor de sólidos totais variou de 0,74 a 0,86 % e 0,92 a 1,70 % para os extratos AF e NA, respectivamente; o teor de proteína de 51,69 a 60,69 % para os extratos AF e 43,78 a52,18 % para os NA. A eletroforese permitiu constatar que extratos NA praticamente não apresentam bandas na faixa de 14,4 e 97,0 kDa, em contrapartida, várias bandas foram observadas em todos extratos AF. Os extratos AF apresentaram capacidade em modificar o formato dos cristais de gelo, comprovando atividade das proteínas presentes.
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