| 两种大豆蛋白分级方法的比较研究 |
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| 引用本文： | 曲家妮,杨晓泉. 两种大豆蛋白分级方法的比较研究[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 曲家妮 杨晓泉 |
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| 作者单位： | 华南理工大学轻工与食品学院食物蛋白工程研究中心,广东广州,510640 |
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| 基金项目： | 国家自然科学基金项目(20776050); 广东省自然科学基金项目(7006508) |
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| 摘 要： | 以低温脱脂豆粉为原料,比较大豆蛋白经Nagano法和Samoto法分级所得组分在蛋白质含量、得率、SDS-PAGE、热力学性质和溶解度等方面的异同。研究表明,两种方法所得11S和7S组分的蛋白质含量均高于IM和LP组分,Nagano三种组分的蛋白质含量均高于Samoto相应组分。Samoto的11S和7S组分以及总蛋白得率较高。两种方法所得11S组分的纯度相近,7S组分中Nagano的纯度明显低于Samoto。IM和LP组分中11S亚基均多于7S亚基,LP组分中储藏蛋白所占比例低于IM。两种11S组分中的7S球蛋白几乎完全变性,Samoto的LP组分中蛋白变性程度较Nagano的IM高。pH7.0条件下,LP组分的溶解性最差,其它组分的溶解度相对较高。
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| 关 键 词： | 大豆蛋白 分级 11S球蛋白 7S球蛋白 比较 |
Comparative study on two kinds of fractionation methods of soy proteins |
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| QU Jia-ni,YANG Xiao-quan. Comparative study on two kinds of fractionation methods of soy proteins[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | QU Jia-ni YANG Xiao-quan |
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| Affiliation: | QU Jia-ni,YANG Xiao-quan(Department of Food Science , Technology,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Soy protein was separated according to the fractionations of Nagano procedure and Samoto procedure with defatted soybean flours as starting materials. Comparative studies were carried out with reference to compositional and functional properties such as protein content,protein yield,SDS-PAGE,thermal behavior,and solubility. The results showed that protein contents of both 11S and 7S were higher than those of IM and LP. The protein contents of all fractions from Nagano procedure were higher than those from S... |
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| Keywords: | soy protein fractionation 11S globulin 7S globulin comparison |
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