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采用不连续SDS-聚丙烯酰胺凝胶电泳分析、氨基酸分析和差示扫描量热分析等多种方法对丁二酸二异辛酯磺酸钠(AOT)/异辛烷反胶束萃取的产品大豆蛋白和传统的碱溶酸沉法生产的大豆分离蛋白(SPI)进行分析比较.结果发现反胶束萃取的大豆蛋白中β-折叠和α-螺旋含量比大豆分离蛋白少.但氨基酸种类齐全,含有8种必需氨基酸,且两种产品蛋白中氨基酸所占蛋白的比例大致相似,反胶束萃取的蛋白中天冬氨酸、谷氨酸、精氨酸和色氨酸的含量比碱溶酸沉法生产的大豆分离蛋白高.反胶束萃取的大豆蛋白结构相对比较稳定,变性温度为77℃左右,变性程度比碱溶酸沉法生产的蛋白小. 相似文献
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不同萃取方法对大豆分离蛋白功能特性的影响研究 总被引:3,自引:0,他引:3
大豆分离蛋白是大豆蛋白最为精制的形式,因其具有较高的营养价值和较好的功能性质,广泛应用于许多配方食品中.本文主要研究了超声辅助AOT/异辛烷反胶束萃取的大豆蛋白、AOT/异辛烷反胶束萃取的大豆蛋白和碱溶酸沉法生产的大豆蛋白的功能性差异.研究表明超声辅助反胶束萃取的大豆蛋白,蛋白含量最高、色泽为纯白色,且该蛋白的持水性、起泡性及起泡稳定性、乳化性及乳化稳定性均优于其他两种蛋白,溶解性略次于反胶束萃取的大豆蛋白.并利用电子显微镜扫描仪对三种大豆分离蛋白的微观结构进行了表征,发现三种大豆蛋白的微观结构各不相同.说明了在反胶束特殊的微环境下和超声波的作用下,蛋白的微观结构发生了变化,从而影响了蛋白的功能特性. 相似文献
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本文采用不连续SDS-聚丙烯酰胺凝胶电泳分析和氨基酸分析对丁二酸二异辛酯磺酸钠(AOT)/异辛烷反胶束萃取的产品大豆蛋白和传统的碱溶酸沉法生产的大豆分离蛋白(SPI)进行了组分分析,结果发现反胶束对小分子量的蛋白质萃取能力较强,对大分子量的蛋白质萃取能力相对不足,且其中β-折叠和α-螺旋含量比大豆分离蛋白少。但氨基酸种类齐全,含有8种必需氨基酸,且两种产品蛋白中氨基酸所占蛋白的比例大致相似,反胶束萃取的蛋白中天冬氨酸、谷氨酸、精氨酸和色氨酸的含量比碱溶酸沉法生产的大豆分离蛋白高。 相似文献
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不同电解质溶液对反胶束萃取花生蛋白的影响研究 总被引:1,自引:1,他引:0
研究了KCl、NaCl、LiCl、MgCl2、NaNO3、KNO3、Na2SO4、MgSO4 8种不同的电解质对AOT/正己烷反胶束溶液萃取低温花生粕中花生蛋白的影响,对反胶束的含水量、蛋白质的提取率及通过SDS-PAGE电泳试验对蛋白质的亚基条带进行了比较。试验结果表明,电解质的种类会影响反胶束的含水量;阴离子与阳离子对反胶束溶液萃取大豆蛋白的前萃与后萃都有影响,电解质KCl和NaCl溶液所提取的蛋白质得率较高,分别为54.22%和50.19%;不同的电解质可以影响所得蛋白的亚基组成,可以用来分离不同的蛋白。 相似文献
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研究了超声波对十二烷基磺酸钠(SDS)/异辛烷(正辛醇)反胶束体系对大豆蛋白萃取的强化作用.分析了各种因素对蛋白前萃率的影响,并与未使用超声波辅助反胶束萃取大豆蛋白进行了比较.结果表明采用超声辅助反胶束萃取大豆蛋白,蛋白质可提高23%,且萃取时间大为缩短.使用正交实验得到了超声辅助反胶束萃取大豆蛋白的最佳前萃工艺为:超声功率270W、W0=20、温度40℃、KC1浓度为0.05mol/L、萃取时间30min、豆粉加入量0.015g/mL、pH值8.0.在此条件下蛋白前萃率为82.08%. 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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Separation of immunoglobulin G (IgG) from the other colostral whey proteins was carried out by reversed micellar extraction. The colostral whey was diluted to 5 times its original volume with 50 mM phosphate buffer at pH 6.35 containing 100 mM of sodium chloride. The aqueous solution was then mixed with an equal volume of isooctane containing 50 mM bis-(2-ethylhexyl) sodium sulfosuccinate (AOT), and shaken at 200 rpm and 25 degrees C for 10 min. After extraction, the mixture was separated to the aqueous phase and the reversed micellar phase by centrifugation. This procedure extracted most of the non-IgG proteins to the reversed micellar phase and recovered more than 90% of the IgG in the aqueous phase. The IgG in the aqueous phase had a purity of 90%, and still possessed immunological activity. AOT was not detectable in the aqueous phase. 相似文献
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Xiaoyan Zhao Fusheng Chen Gusoheng Gai Junqi Chen Wentong Xue Lite Lee 《Journal of the science of food and agriculture》2008,88(4):590-596
BACKGROUND: Soy protein enriched with isoflavones has been linked to various disease‐preventing and health‐promoting activities owing to the antihypertensive, hypocholesterolaemic, antiobesity and antioxidative properties of isoflavones. The isoflavone profiles of soy‐based products are known to be highly dependent on the various chemical and physical treatments to which the products have been subjected. The aim of this research was to increase the efficiency of backward extraction of soy protein and isoflavones from bis(2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles by studying the effects of extraction temperature, ionic strength of the aqueous stripping solution and contact time on the amounts of soy protein and isoflavones backward extracted from an AOT/H2O/isooctane reverse micellar system. RESULTS: By modifying the extraction temperature, ionic strength and contact time, 47.0–60.2% of protein, 43.3–68.4% of daidzin, 43.8–74.6% of genistin, 39.0–88.8% of glycitin, 20.8–92.6% of malonyl genistin, 20.2–52.0% of malonyl glycitin, 32.7–75.6% of acetyl genistin, 49.7–76.8% of daidzein and 19.6–38.1% of genistein present in the AOT reverse micellar solution were backward extracted into the aqueous stripping phase. Statistical analysis showed that there were significant linear and interactive effects of temperature and contact time on the backward extraction of daidzin, genistin, glycitin and daidzein. Significant linear and interactive effects of ionic strength and contact time were found in the backward extraction of daidzin and genistin. The backward extraction of genistein was only influenced by contact time and its interaction with temperature. CONCLUSION: This study showed the potential of reverse micelles as a protocol for extracting isoflavones from soy samples for analytical purposes. By modifying the extraction temperature, contact time and ionic strength, soy protein enriched with daidzin, genistin, daidzein and genistein could be produced from soy flour. The results represent an important contribution to current knowledge on utilising reverse micellar extraction in food technology. Copyright © 2007 Society of Chemical Industry 相似文献