摘要
本论文通过采用凝胶排阻色谱法,制备芸豆球蛋白(7S球蛋白),并研究盐(NaCl)和变性剂(尿素)对其7S球蛋白热性质的影响。芸豆7S球蛋白的具有良好的热稳定性,变性温度在92℃左右;盐浓度的增加可以改善蛋白热稳定性;尿素可以使得蛋白质分子展开,降低热稳定性,并且使蛋白质发生变性。尿素的浓度越大,芸豆7S球蛋白的变性温度和焓值就越低。
The 7S globulin was purified by GFC from the red kidney bean （phaseolus vulgaris.L） protein isolate, and the effect of environment factors, namely NaC1 and urea, on its thermal properties were studied by DSC analysis. SDS-PAGE analysis indicated phaseolus protein, devoid of inter-molecule disulfide bonds, represents typical subunits of a vicilin-like storage protein. 7S globulin showed a typical endothermic peak at neural pH value, with Td and AH values being of 92.27 ~C and 7.128 J/g, respectively.~The Td values of the 7S globulin were progressively increased with increasing NaC1 concentration. And both the Td and AH values of the 7S globulin were progressively decreased with increasing the urea concentration due to its destabilizing effect on hydrogen bonding and hydrophobic interactions.
出处
《现代食品科技》
EI
CAS
2008年第8期777-780,共4页
Modern Food Science and Technology
