中性条件下棉籽球蛋白热聚集体的形成及其溶解性的研究

针对棉籽蛋白溶解度不佳,难以在食品工业中开发利用的问题,以棉籽球蛋白中最重要的组成成分棉籽7S和12S球蛋白为原料,在中性条件下分别诱导其形成聚集体,并对其聚集体的形貌特征进行了分析表征;在此基础上,进一步对热聚集体的溶解性质进行了分析。阐述棉籽蛋白溶解性与聚集行为之间的关系,结果表明12S球蛋白的溶解度随着加热温度的升高呈现出先略微增高而后下降的趋势,可认为其生成的是不可溶性聚集体,而7S球蛋白随着加热温度的升高,依然保持了较高的溶解度,可认为其生成的为可溶性聚集体。该研究为进一步提高棉籽蛋白制品的品质以及对其开发、利用提供借鉴。

Formation and Solutions of thermal aggregation at pH 7.0 from Cottonseed 7S and 12S protein

Building on earlier research, the 7S and 12S protein from cottonseed was isolated by using gel filtration chromatography. In addition, the aggregation of 7S and 12S protein was induced by heating at pH 7.0; the structure of the aggregates formed during heating was characterized using dynamic light scattering (DLS), gel electrophoresis (SDS-PAGE), atomic force microscopy (AFM) . And, finally the relation between protein solubility and protein aggregation was discussed. It was found that the 7S protein still,relatively speaking, maintained a higher solubility, which could be considered as soluble aggregates. As for 12S globulin, the aggregates generated after the thermal denaturation showed a sharp decline in the solubility considered to form the insoluble aggregates. These results would be useful to better understand the cottonseed proteins, to further improve the quality of cottonseed protein products and provide theoretical base for its development and utilization.