| 大豆球蛋白11S/7S比值对大豆蛋白功能性的影响 |
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| 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 |
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| 作者姓名： | 胡超 黄丽华 李文哲 |
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| 作者单位： | 湖南农业大学生物技术系,长沙,410128 |
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| 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。
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| 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 |
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| 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 |
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| Authors: | Hu Chao Huang Lihua Li Wenzhe |
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| Affiliation: | The department of biotechnology of hu nan agricultural university 410128 |
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| 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. |
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| Keywords: | soybean protein 11S/7S ratios emulsion gel transparency foaming property |
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