大豆分离蛋白中7S和11S大豆球蛋白的选择性酶解研究

Research on the selective proteolysis of glycinin and β-conglycinin fractions in soy protein isolate

使用胃蛋白酶在温度37℃,pH1.5～4.0范围内,以及木瓜蛋白酶在pH7.0,温度37～80℃范围内对大豆分离蛋白(SPI)进行水解,采用聚丙烯酰胺凝胶电泳技术对水解情况进行分析。结果表明,在37℃和pH1.5～2.5条件下,大豆分离蛋白中的11S大豆球蛋白被胃蛋白酶选择性地水解;在70℃,pH7.0条件下,7S大豆球蛋白被木瓜蛋白酶选择性地水解。

Proteolysis of soy protein isolates（SPI）was investigated by using pepsin with pH of 1.5-4.0 at 37℃ and papain at temperature of 37-80℃ with pH 7.0,and SDS-PAGE was used. The glycinin fraction in native SPI was selectively hydrolyzed by pepsin in the pH 1.5-2.5. On the other hand, the β-conglycinin fraction in native SPI was selectively hydrolyzed by papain at 70℃.