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大豆球蛋白11S/7S比值对大豆蛋白功能性的影响
引用本文:胡超,黄丽华,李文哲. 大豆球蛋白11S/7S比值对大豆蛋白功能性的影响[J]. 中国粮油学报, 2004, 19(1): 40-42
作者姓名:胡超  黄丽华  李文哲
作者单位:湖南农业大学生物技术系,长沙,410128
摘    要:大豆蛋白的功能特性与11S/7S比值密切相关。本研究中将llS和7S蛋白以不同比例混合(1lS/7S=0.5、1、1.5、2、2.5、3、3.5、4),得到具有不同llS/7S比值的大豆蛋白,用SDS-PAGE凝胶电泳测定这些大豆蛋白的实际11S/7S比值分别为0.25、0.64、0.90、1.31、1.57、1.80、1.98、2.18、2.28、3.86。然后分析实际llS/7S比值对大豆蛋白乳化性、凝胶透明性和发泡性的影响,结果表明:大豆蛋白的乳化性、凝胶透明性和起泡性都随llS/7S比值的增加而降低。

关 键 词:大豆蛋白 11S/7S比值 乳化性 凝胶透明性 发泡性 品质育种

Effects of 11S/7S Ratios of Soybean Globulin Protein on Functionalities of Soybean Protein
Hu Chao Huang Lihua Li Wenzhe. Effects of 11S/7S Ratios of Soybean Globulin Protein on Functionalities of Soybean Protein[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(1): 40-42
Authors:Hu Chao Huang Lihua Li Wenzhe
Affiliation:The department of biotechnology of hu nan agricultural university 410128
Abstract:The functional properties of soybean proteins protein were closely connected with 11S/7S ration.The mixed soybean pvoteins of 11S and 7Swith different 11S/7S ratios were analysed by SDS PAGE,giving the real 11S/7S rations as 0.25, 0.64 ,0.90,1.31,1.57,1.80,1.98,2.18,2.28,and 3.86 respectively.Effects of real 11S/7S ratios on emulsion,gel transparency and foaming property of soybean protein were examined.The experimental results showed that emulsion,gel transparency and foaming properties of soybean protein reduced with increasing 11S/7S ration.
Keywords:soybean protein  11S/7S ratios  emulsion  gel transparency  foaming property
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