摘要
本文研究了高压脉冲电场对大豆分离蛋白结构特征的影响。结果表明:在其它脉冲条件一定时,脉冲处理时间在0～288μs范围,大豆分离蛋白的分子量、粒径及二级结构改变较小或几乎没有改变。当脉冲处理时间大于432μs时,由于蛋白质分子变性、亚基的解离以及通过非共价键相互作用重新聚集,大豆分离蛋白的分子量、粒径发生了变化,形成了大分子的聚集体,但二级结构变化较小。
Effects of high voltage pulsed electric fields（PEF） on the structural characteristics of soybean protein isolates （SPI） were studied in this paper. The results indicated that at definite conditions, the changes of molecular weight, particle size and secondary structure of SPI are very small or almost do not occur during PEF treatment time 0- 288 μ s. When treatment time is longer than 432μs, the molecular weight and particle size of SPI changes due to protein denaturation, and dissociation and reaggregation of subunits can form larger molecular aggregation by non-covalent interaction. But the secondary structure of SPI has little change.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期42-46,共5页
Food Science
基金
国家自然科学基金资助项目(20436020)
关键词
高压脉冲电场
大豆分离蛋白
结构特征
high voltage pulsed electric fields
soybean protein isolates
structural characteristics
