大豆分离蛋白结构与性能

Structural and Functional Study of Soybean Protein Isolation

大豆分离蛋白是大豆的重要组成部分,含有大量活性基团,具有可再生、可生物降解性等优点,可以成为制备环境友好材料的主要原料。由于大豆分离蛋白的组成和构象会对其功能特性产生明显的影响,因此对其结构和性能之间的关系进行系统的研究无疑会对材料学家在今后开发出新型的具有优异性能的大豆蛋白材料具有相当的帮助。本文首先介绍了大豆分离蛋白的组成、亚基的结构以及对其两种主要成分——β-大豆伴球蛋白(7S球蛋白)和大豆球蛋白(11S球蛋白)的分离方法;然后对大豆分离蛋白在不同条件下的构象研究和其主要物理化学性质,如溶解性和凝胶性的研究进展作了介绍;最后对大豆分离蛋白在薄膜、纤维和塑料等材料领域的应用进行了简要的综述。

Soybean protein isolation （SPI）, the main component in soybean, may become an important chemical resource for the preparation of environmentally friendly materials because it contains many reactive groups and has the merits of being renewable and biodegradable. As the composition and conformation of SPI may significantly influence its appropriate functional properties, the systematic elucidation of the relationship between the structures and properties of SPI could help scientists to develop the novel soybean protein materials with excellent properties in the future. Thus in the beginning of this article, the composition, the subunit structures of SPI and the separation of its major components, β-conglycinin （7S protein） and glycinin （11S protein） are introduced. Then, the conformation studies under different conditions and the main physico-chemical properties of SPI, such as solubility and gelation property are summarized. At last, the applications of SPI as films, fibers and plastics in the material field are briefly reviewed.