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| 微波合成大豆分离蛋白-糖接枝物相对分子质量的研究 | |
| 引用本文： | 管军军,裘爱泳,方希修,白新鹏,刘晓亚. 微波合成大豆分离蛋白-糖接枝物相对分子质量的研究[J]. 中国油脂, 2007, 32(6): 19-23 |
| 作者姓名： | 管军军 裘爱泳 方希修 白新鹏 刘晓亚 |
| 作者单位： | 1. 河南工业大学生物工程学院,450052,郑州市嵩山南路140号;江南大学食品学院,214036,江苏省无锡市 2. 江南大学食品学院,214036,江苏省无锡市 3. 江南大学食品学院,214036,江苏省无锡市;江苏畜牧兽医职业技术学院营养与生物技术研究室,225300,江苏省泰州市 4. 江南大学化学与材料工程学院,214036,江苏省无锡市 |
| 基金项目： | 国家自然科学基金;河南工业大学校科研和教改项目 |
| 摘 要： | 以大豆分离蛋白(SPI)、乳糖及可溶性淀粉(SS)为主要原料,利用微波辐射的方法合成SPI-糖接枝物,并对其相对分子质量进行了研究。经Sepharose CL-6B柱层析分析,SPI-乳糖接枝物相对分子质量(RMW)相对于SPI变化不大,而SPI-SS接枝物未检测到RMW大于440000的组分。高效液相色谱(HPLC)分析显示,SPI-糖接枝物RMW在10000~80000的含量明显高于SPI。 |
| 关 键 词： | 大豆分离蛋白-糖接枝物 微波 相对分子质量 |
| 文章编号： | 1003-7969（2007）06-0019-05 |
| 修稿时间： | 2006-08-04 |
Relative molecular weight of soy protein isolate - saccharide grafts synthesized by microwave |
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| GUAN Jun-jun,QIU Ai-yong,FANG Xi-xiu,BAI Xin-peng,LIU Xiao-ya. Relative molecular weight of soy protein isolate - saccharide grafts synthesized by microwave[J]. China Oils and Fats, 2007, 32(6): 19-23 | |
| Authors: | GUAN Jun-jun QIU Ai-yong FANG Xi-xiu BAI Xin-peng LIU Xiao-ya |
| Affiliation: | 1.College of Bioengineering, Henan University of Technology, 450052 Zhengzhou, China; 2. School of Food Science and Technology, Jiangnan University, 214036 Jiangsu Wuxi, China; 3. Nutrition and Biotechnology Research laboratory of Jiangsu Animal Husbandry and Veterinary College, 225300 Jiangsu Taizhou, China; 4. School of Chemical and Material Engineering, Jiangnan University, 214036 Jiangsu Wuxi, China |
| Abstract: | The soy protein isolate(SPI),lactose and soluble starch(SS)were used as the main materials,SPI-saccharide grafts were synthesized by microwave radiation and the changes of their relative molecular weight were also studied.Compared with SPI,relative molecular weight(RMW)of the SPI-lactose graft was not changed by gel chromatography in Sepharose CL-6B,and the component of RMW beyond 440 000 was not detected in the SPI-SS graft.Moreover,HPLC analysis showed that the component of RMW between 10 000 and 80 000 in SPI-saccharid grafts was higher than that in SPI. |
| Keywords: | soy protein isolate-saccharide grafts microwave relative molecular weight |
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