醇洗豆粕对大豆分离蛋白热稳定性影响

该文主要探讨醇洗豆粕对大豆分离蛋白热稳定性影响。大豆粕经乙醇处理后制备大豆分离蛋 白,蛋白质构象发生改变,其三维结构构建是通过蛋白质分子重新定向形成更加有序结构来完成,醇改 性大豆蛋白结构更加稳定;与未经处理大豆分离蛋白相比,变性转变协同性增强,变性热焓升高,变性温 度上升,热稳定性增加。

Effects of Alcohol Washed Soy Meals on Thermal Stability of Soybean Protein Isolates

The technique of differential scanning calorimetry was applied to study the effects of alcohol washed soybean meals on thermal stability of soybean protein isolates. Results showed that the conformation of soybean proteins prepared with alcohol washed soybean meals had been changed and three-dimensional structure of these proteins was constructed by reorientation to lead to a moer ordered structure. Comparing with untreated soybean proteins, the proteins' synergism of denaturation transition was enhanced and denaturation enthalpy and temperature increased. It is concluded that the thermal stability of alcohol treated soybean proteins was more stabile than the untreated ones.