食品中牛乳蛋白质和大豆蛋白质结构对比研究

Review on the difference of structure between milk protein and soy protein in foods

对牛乳蛋白质和大豆蛋白质的结构进行了对比研究。结果表明,两类蛋白质在组分组成、溶解性、分子大小、氨基酸组成等方面差异明显,特别是具有特征紫外吸收波长的氨基酸残基数差异明显。对比了大豆蛋白质和牛乳蛋白质组分中苯丙氨酸(Phe)、色氨酸(Trp)和酪氨酸(Tyr)残基数,比较了各蛋白质组分的Phe/Trp+Tyr比例。通过比较各组分Phe/Trp+Tyr比例,发现除β-酪蛋白外,大豆蛋白质组分与牛乳蛋白质相比,苯丙氨酸含量明显大于色氨酸和酪氨酸量的总和。

The paper contrasts the difference of structure between main milk protein and main soy protein. The results indicate that there are evident differences in constitution, solubility, molecular weight, constitute of amino acid, especially in the amino acid that can get UV absorption. The research gets the results of residue of Phe, Trp, Tyr as well as the ratio of Phe/Trp＋Tyr in milk protein and soy protein. Except for β-casein, soy proteins have more Phe than Trp＋Tyr, comparing to milk proteins.