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Study on Intermolecular Forces of corn gluten with the chemical reagent treatment

机译：用化学试剂治疗研究玉米菌的分子间力

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Corn gluten were steeped with different chemical reagents, 2%urea, 5%tween80, 5% NaCl, 2%L - cysteine, using distilled water as control. Intermolecular forces in corn gluten under different reagents were analyzed using the amount of free starch measuring by iodine calorimetry. By the light microscope, intermolecular structure transformation in corn gluten was analyzed before the treatment and after. The results show that Urea, twain, NaCl, and L-cysteine all can make the starch that closely combined with protein migrate away, in which the effect of L-cysteine and NaCl were better, releasing more free starch. It is found through microscopic observation that the starch granule existing in corn gluten is small granule from cutin endosperm, and microscopic observation results consistent with the free starch results. By analysis of the amount of free starch and the microscopic structure change of corn gluten and the mechanism of measuring intermolecular forces with the chemical reagent, it is demonstrated that disulfide bond and electrostatic attraction were main intermolecular forces in corn gluten, which was the main reason for the search combining with the protein .The effect of intermolecular hydrogen bonds and hydrophobic interaction were weaker.
机译：玉米菌用不同的化学试剂，2％尿素，5％Tween80,5％NaCl，2％L - 半胱氨酸浸泡，使用蒸馏水作为对照。利用碘量热量测量的游离淀粉量分析不同试剂下的玉米菌的分子间力。通过光学显微镜，在治疗前和后，分析了玉米粥的分子间结构转化。结果表明，尿素，Twain，NaCl和L-半胱氨酸均可使淀粉与蛋白质迁移紧密结合，其中L-半胱氨酸和NaCl的效果更好，释放出更多的游离淀粉。通过显微镜观察发现，玉米菌中存在的淀粉颗粒是来自Cutin Endosperm的小颗粒，并且微观观察结果与游离淀粉结果一致。通过分析玉米菌的游离淀粉和微观结构变化以及用化学试剂测量分子间力的机理，证明了玉米麸质中的二硫键和静电吸引是主要的分子力，这是主要原因用于搜索与蛋白质组合的。分子间氢键和疏水相互作用的效果较弱。

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