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| 酰化对大豆蛋白分子结构影响的研究 | |
| 引用本文： | 姚玉静,杨晓泉,苏新国,许彩虹. 酰化对大豆蛋白分子结构影响的研究[J]. 食品工业科技, 2010, 0(3) |
| 作者姓名： | 姚玉静 杨晓泉 苏新国 许彩虹 |
| 作者单位： | 1. 广东食品药品职业学院,广东,广州,510520;华南理工大学轻工与食品学院,广东,广州,510640 2. 华南理工大学轻工与食品学院,广东,广州,510640 3. 广东食品药品职业学院,广东,广州,510520 |
| 基金项目： | 国家科技支撑计划(2006BAD27B04) |
| 摘 要： | 目的:研究化学改性对大豆分离蛋白(SPI)分子结构的影响;方法:采用SDS-PAGE电泳、DSC热分析手段探讨酰化对蛋白分子结构特征的影响;结果:DSC图谱显示,SPI经过琥珀酰化处理后热稳定性得到显著改善,乙酰化处理对大豆蛋白的热稳定性影响不大。SDS-PAGE电泳结果显示,改性后蛋白的11S酸性亚基和7S含量大大减少,说明SPI经酰化处理后亚基发生了降解。随着酸酐添加量的增大,11S球蛋白分子逐步分解为亚基。琥珀酰化的电泳图谱预示着可能存在一个琥珀酰化的临界点,在这一点上,解离的蛋白亚基突然展开。结论:实验结果有助于阐明SPI酰化后功能性质发生变化的内在结构因素。 |
| 关 键 词： | 乙酸酐 琥珀酸酐 大豆分离蛋白 电泳 差示扫描量热法 |
Effect of succinic anhydride and acetic anhydride on the structure of soybean protein |
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| YAO Yu-jing,YANG Xiao-quan,SU Xin-guo,XU Cai-hong. Effect of succinic anhydride and acetic anhydride on the structure of soybean protein[J]. Science and Technology of Food Industry, 2010, 0(3) | |
| Authors: | YAO Yu-jing YANG Xiao-quan SU Xin-guo XU Cai-hong |
| Affiliation: | YAO Yu-jing1,2,YANG Xiao-quan2,SU Xin-guo1,XU Cai-hong2 (1.Food Science Department,Guangdong Food , Drug Vocational College,Guangzhou 510520,China,2.College of Light Industry & Food,South China University of Technology,Guangzhou 510640,China) |
| Abstract: | Objective:The effect of chemical modification on the structure of soybean protein isolate(SPI) was studied.Methods:SDS-PAGE and DSC were used to observe the dissociation of subunit proteins and the heat stability of acylated SPI respectively.Results:DSC profile showed that succinylation significantly improved the heat stability of SPI,while the acetylation had no significant change.SDS-PAGE profile showed that 7S globulin and most of the acid subunits of 11S globulin disappeared due to acylation.It was also... |
| Keywords: | acetylation succinylation soybean protein isolate electrophoresis differential scanning calorimetry |
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