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本试验选取蔗糖和三氯蔗糖作为反胶束提取大豆7S球蛋白的促溶剂,以大豆7S球蛋白为研究对象,通过单因素试验,运用Box-Behnken响应面进行优化试验设计,研究了含有促溶剂的反胶束体系提取大豆7S球蛋白的最佳前萃和后萃条件。结果表明:蔗糖浓度0.04 mol/L、W0为22、pH为8.7、电解质浓度0.2 mol/L、萃取温度55 ℃、萃取时间50 min、固液比为1.5 g/L的条件下,蛋白前萃率最高为83.21%;电解质浓度0.8 mol/L、pH为12.0、萃取温度55 ℃、萃取时间20 min的条件下,蛋白后萃率最高为90.5%;最终蛋白总萃取率为75.31%;SDS-凝胶电泳图显示经含促溶剂的反胶束纯化后大豆7S球蛋白不仅纯度得到了提高,而且蛋白分子的亚基折叠结构也得到恢复。结论:促溶剂的添加可以显著提高反胶束的蛋白萃取率,而且还可以维持7S球蛋白亚基的正常结构。 相似文献
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大豆蛋白的主要组分是β-伴大豆球蛋白(7S)和大豆球蛋白(11S),加工方法不同将会对其结构与热稳定性产生重要的影响。文章采用扫描电镜(SEM)、X-射线衍射(XRD)、傅里叶红外光谱(FTIR)、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)及差示热量扫描仪(DSC)等方法对比研究了等电点沉淀法和等电点沉淀结合含促溶剂的反胶束法制备的大豆7S和11S球蛋白结构和热稳定性。结果表明,SEM图像显示2种提取方法制备的7S和11S球蛋白的整体微观结构及蛋白表面都存在显著差异(P<0.05);XRD检测发现2种方法制备的球蛋白骨架结构无显著差异(P>0.05),但含促溶剂的反胶束法可以修饰蛋白的无定形结构;FTIR分析发现含促溶剂的反胶束制备蛋白中β-转角含量较高,β-折叠含量较少;SDS-PAGE图谱显示含促溶剂的反胶束法更能保护蛋白分子的亚基结构,蛋白的纯度也更高;DSC结果展示含促溶剂的反胶束法制备的7S和11S球蛋白的热变性温度显著高于等电点沉淀法(P<0.05)。以上结果表明,等电点沉淀结合含促溶剂的反胶束法改变了7S和11S球蛋白结构和热稳定性,提取效果... 相似文献
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大豆7S与11S球蛋白分离方法的研究 总被引:1,自引:0,他引:1
文章就提取分离低温脱脂大豆粕中大豆7S和11S球蛋白的方法进行了研究.利用SDS-PAGE凝胶电泳来评定不同pH值对分离大豆7S球蛋白和大豆11S球蛋白的纯度的影响.实验结果表明,浸提大豆蛋白的最佳工艺参数为磷酸盐缓冲液浓度为0.02 mol/L、料液比1∶16、浸泡温度45 ℃、pH值为8.5,可得到最高浸提率为89.55%.分离大豆11S球蛋白的最适pH值为6.2,纯度达75.76%;分离大豆7S球蛋白的最适pH值为4.7,纯度达72.99%. 相似文献
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反胶束法提取核桃粕中蛋白的前萃工艺研究 总被引:1,自引:1,他引:0
研究了AOT/正己烷反胶束体系萃取脱脂核桃蛋白的前萃工艺,第1步正交试验,研究了含水量、KCl浓度和pH值对反胶束前萃取核桃蛋白的影响;第2步正交试验,研究了原料粒度、提取时间和料液比对核桃蛋白前萃率的影响。通过2步正交试验,对反胶束体系提取条件进行了优化,得出最优萃取条件为:含水量为20、KCl浓度0.1 mol/L、pH值8.0的反胶束体系,原料粒度80目、提取时间90 min和料液比1∶30,蛋白提取率68.7%,与传统提取方法即碱提酸沉法相比,提取率较高。 相似文献
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以大豆7S和11S球蛋白为研究对象,采用纳米二氧化硅(SiO2)对其进行分子修饰,添加量分别为蛋白基料的0.5%、1.0%、1.5%,然后用1、3、5 mol/L尿素控制变性相结合的方法来提高7S与11S球蛋白在3种木材(水曲柳、樱桃木、松木)上的胶黏强度。结果表明,经纳米SiO2修饰后,大豆7S和11S球蛋白的胶黏强度明显增大,最佳添加量为1%;当浓度为1 mol/L的尿素与1%的纳米SiO2共同修饰7S和11S球蛋白后,其胶黏强度最大。同时采用差示扫描量热仪测定了大豆球蛋白修饰前后的焓变,并探讨了胶黏作用增强的可能机理。 相似文献
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大豆蛋白拥有各种功能特性且广泛用于食品加工中,但大豆蛋白也是主要的致敏原。本文主要对脱敏后大豆7S球蛋白的乳化性、起泡性、表面疏水性和溶解性进行研究,并与脱敏前的大豆7S球蛋白、大豆11S球蛋白以及大豆分离蛋白的功能特性进行比较,结果显示。脱敏后的7S球蛋白溶解性增加。乳化性与大豆分离蛋白相当。起泡性和泡沫稳定性降低。 相似文献
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This study was focused on the influence of AOT reverse micelle on physical–chemical properties of 7S and 11S globulins from soy proteins, and compared with aqueous buffer extraction. The results showed that the contents of the surface hydrophobicity and SH groups of 7S and 11S globulins and SS bonds of 11S globulin, using AOT reverse micelle extraction, were augmented, and SS bonds of 7S globulin decreased. The thermal and rheological properties of 7S and 11S globulins extracted using the two methods were studied by differential scanning calorimetry (DSC) and rheometery. It was found that the peak denaturation temperature and heat of transition of 7S and 11S globulins with aqueous buffer extraction were different from that with AOT reverse micellar extraction. The AOT reverse micelle did not affect the gel properties of 11S globulin, while it influenced 7S globulin’s. Hardness, springiness, gumminess, adhesiveness and chewiness of 7S globulin from AOT reverse micelle were lower than that from aqueous buffer extraction, but gumminess was higher. 相似文献
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Guanhao Bu Yingying Yang Fusheng Chen Zhixiong Liao Yanxiu Gao Hongshun Yang Runjie Li Kunlun Liu Junting Zhao 《International Journal of Food Science & Technology》2014,49(4):1079-1089
Reverse micelle extraction is a novel technology for the separation of plant components such as proteins and oil. In this study, sodium bis(2‐ethylhexyl) sulphosuccinate (AOT) reverse micelle system and AOT/Tween 85 reverse micelle system were used to extract soya bean protein and oil from soya bean flour. The physicochemical properties of the protein and oil extracted were investigated and compared with traditional extraction methods. The results showed that the efficiency of forward extraction of soya bean protein using an AOT/Tween 85 reverse micelle system was superior to that using an AOT reverse micelle system at the optimal extraction conditions. In addition, soya bean proteins extracted using reverse micelle extraction had no unordered structure under Fourier transform infrared spectroscopy. The acid and peroxide values of oil products from two reverse micelle extractions were lower than that from immersion. The results indicated that AOT/Tween 85 reverse micelle system is effective in extracting soya bean protein and oil. 相似文献
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对AOT[二-(2-乙基己基)琥珀酸酯磺酸钠]/异辛烷,SDS(十二烷基硫酸钠)/异辛烷-正辛醇,DTAC(十二烷基三甲基氯化铵)/正庚烷-正己醇3种反胶束体系萃取花生蛋白质的后萃工艺进行研究.主要研究了缓冲溶液pH值、萃取时间、萃取温度、超声功率、KCl浓度对花生蛋白后萃率的影响,分别得到了3种反胶束体系萃取花生蛋白质的最佳后萃工艺条件,并做验证试验.在最优工艺条件下制备不同的花生蛋白样品.通过色差分析,从宏观上比较不同反胶束体系制备的花生蛋白产品色泽的差异,进一步对比不同反胶束体系制备的花生蛋白的扫描电镜(SEM)照片,分析其微观结构的差别,试验结果表明最适合萃取花生蛋白的反胶束体系是AOT反胶束体系,且该体系萃取花生蛋白的后萃率为83.17%,较另外2种体系的后萃率都高. 相似文献
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Raman spectroscopy was applied to investigate the main and side chain conformational changes of 7S and 11S globulins from soybean proteins using aqueous buffer and reverse micelle extraction. The 7S and 11S globulins using two extraction methods displayed typical spectral features (such as amide I, III region and the side chain conformations of particular residues) due to characteristic amino acid composition and molecular conformation. In comparison, the degree of molecular disorder increased in both globulins using reverse micelle extraction and new bands appeared. The relative amount of different structures of 7S and 11S globulins could be estimated through accurate measurement of the band intensities. Finally, the increase of the I850/830 intensity ratio of Raman tyrosine doublet in 11S globulin with reverse micelle extraction suggested a change towards a more exposed state of tyrosine residues, in good agreement with the more disordered conformation taken upon reverse micelle. 相似文献
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采用超声辅助2种反胶束体系萃取大豆油脂,分析超声波技术影响反胶束萃取大豆油脂的主要因素,并分析所得油脂的品质与之浸出法进行了对比.经试验研究得到,最佳的工艺条件为超声时间lh、超声温度60℃、超声功率300 W、全脂豆粉加入量为0.04 g/mL;2种不同反胶束体系萃取大豆油脂的萃取率差别不大,AOT反胶束法的前萃率为81.39%,AOT-Tween85反胶束法的前萃率为84.17%.反胶束萃取得到的油脂,酸价及过氧化值比浸出法要低;浸出法、AOT反胶束法、AOT-Tween85反胶束法3种方法提取的大豆油脂脂肪酸组成和含量基本相同,色泽、皂化值也基本相同,碘值稍有差异. 相似文献
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FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles 总被引:2,自引:0,他引:2
Fourier transform infrared (FTIR) method was used to study the conformations of soy protein obtained through aqueous solution and bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micelle extraction. The results showed that there were changes in signal intensity and/or position of IR bands at 4000–400 cm−1 when the soy proteins were separated by two extraction methods. The FTIR spectral changes were subsequently assessed using the second derivative spectroscopy in the amide I region (1700–1600 cm−1). The contents of α-helix, β-sheet, turn and irregular conformations for soy proteins using aqueous solution extraction were 11.6%, 32.8%, 44.3% and 11.3%, respectively; while using AOT reverse micelle extraction 13.1%, 41.6%, 32.5% and 12.9%, respectively. The amount change of these structures might affect functional properties of soy proteins. 相似文献