蛋白质疏水性测定方法的相关性及适用性

针对蛋白质的疏水性，以食品中常用的蛋白质如大豆分离蛋白(SPI) 及其水解物和乳清蛋白为对象，研究不同疏水性测定方法的相关性及适用性。结果表明：ANS荧光探针法对各种蛋白质及其水解物(DH＜23)疏水性的测定均比较合适；CPA荧光探针法不适合于测定疏水性较弱的蛋白质；反相高效液相色谱法较适合测定疏水性适中及较强的蛋白质；表面张力法中如采用气液界面参数进行表征，则其线性存在一定的缺陷。

Correlation and Applicability of Different Methods for Determining Protein Hydrophobicity

Proteins regularly used in foods such as soy protein isolate (SPI) and whey protein as well as their hydrolysates were selected as the experimental subjects to explore the correlation and applicability of different methods for determining protein hydrophobicity. The results indicated that ANS (1-anilinonaphthalene-8-sulfonic acid) fluorescent probe method was an appropriate method for measuring the hydrophobicity of various kinds of proteins and their hydrolysates (DH <23); CPA (cis-parinaric) fluorescent probe method was not suitable for determining proteins with relatively weak hydrophobicity; reverse-phase high performance liquid chromatography method was a good method for proteins with relatively moderate and strong hydrophobicity; the linearity of surface tension method had shortcomings when the hydrophobicity was characterized by gas-liquid interface parameters. All of these investigations provided a theoretical basis for determining hydrophobicity in food protein systems.