| Thanh法提取7S、11S球蛋白功能特性的研究 |
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| 引用本文： | 段春红,孙婉,姚晓琳,韩晓红,潘思轶. Thanh法提取7S、11S球蛋白功能特性的研究[J]. 食品工业科技, 2011, 32(7): 79-82 |
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| 作者姓名： | 段春红 孙婉 姚晓琳 韩晓红 潘思轶 |
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| 作者单位： | 1. 武汉生物工程学院生物工程系,湖北武汉,430415
2. 华中农业大学食品科技学院,湖北武汉,430070 |
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| 基金项目： | 863项目(2006AA10Z330); 湖北省新世纪高层次人才工程入选人员科研择优资助项目(鄂人[2003]31号) |
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| 摘 要： | 以中豆36为原料,分别提取大豆分离蛋白(SPI)、7S、11S球蛋白,系统地比较了它们的功能性质的差异。结果表明:SPI、7S及11S的功能特性之间存在较大差异,11S球蛋白具有较强的凝胶性、吸油性和溶解度;7S球蛋白具有较高的持水性和乳化性。
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| 关 键 词： | 大豆分离蛋白 7S球蛋白 11S球蛋白 功能特性 |
Study on functional properties of 7S and 11S globulin extracted by Thanh method |
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| DUAN Chun-hong,SUN Wan,YAO Xiao-lin,HAN Xiao-hong,PAN Si-yi. Study on functional properties of 7S and 11S globulin extracted by Thanh method[J]. Science and Technology of Food Industry, 2011, 32(7): 79-82 |
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| Authors: | DUAN Chun-hong SUN Wan YAO Xiao-lin HAN Xiao-hong PAN Si-yi |
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| Affiliation: | DUAN Chun-hong1,SUN Wan2,YAO Xiao-lin2,HAN Xiao-hong1,PAN Si-yi2,(1.Department of Bioengineering,Wuhan Bioengineering Institute,Wuhan 430415,China,2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | SPI,7S globulin and 11S globulin were extracted by bean 36.By comparing the functional properties of SPI,7S and 11S globulins,the result showed that there was a big difference among them.11S globulins had better gel property,oil-absorbing capacity and solubility.7S globulins had better capabilities in water-holding and emulsification. |
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| Keywords: | SPI 7S globulin 11S globulin functional properties |
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