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不同大豆原料形成蛋白纤维聚合物的比较

Comparison of fibril aggregates from different soy materials
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摘要 4种通过不同加工处理得到的大豆蛋白,在低pH条件下90℃加热10h所形成的聚合物形态存在很大不同。利用硫磺素T(Th T)荧光强度、差量扫描仪(DSC)和SDS-PAGE凝胶电泳分析了来自不同原料大豆蛋白的聚合动力学和组成差异。结果表明,4种大豆原料因其加工工艺不同,蛋白质组成存在差异,在本实验的条件下,11S的存在尤其是碱性亚基会抑制纤维聚合物的形成。此外,离子强度也是纤维形成的一个必要条件。 The aggregates of four kinds of soy protein from different production processes were formed with the different morphologies at low pH and heating at 90℃ for 10h. Thioflavin T （Th T） fluorescence, differential scanning calorimeter （OSC） , and sodium dodecyl sulfate - polyacrylamide gel electrophoresis （SOS -PAGE） were used to monitor the kinetics of aggregation and the protein compositions. The results indicated that protein compositions were remarkably different due to the different production processes. The glycinin （11 S）, especially basic subunits inhibited the formation of fibril aggregates under the test condition. In addition, ionic strength played an important role in the formation of fibril aggregates.
作者 董世荣 徐红华 郭珊珊 高育哲 鞠婷婷
机构地区 东北农业大学食品学院
出处 《食品工业科技》 CAS CSCD 北大核心 2014年第4期114-117,共4页 Science and Technology of Food Industry
基金 国家自然基金项目(31071572) 黑龙江省教育厅青年学术骨干项目(1155G10) 黑龙江省高等学校科技创新团队建设计划项目(2010td11)
关键词 纤维 聚合物 大豆蛋白 聚合动力学 fibril aggregate soy protein kinetics of aggregation
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献19

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食品工业科技
2014年 第4期

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