摘要
7S和11S球蛋白为大豆蛋白主要组分,对大豆蛋白的物化特性有重要的作用。本研究利用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)、扫描电镜(SEM)、傅立叶红外光谱(FTIR),分析大豆7S球蛋白及其不同水解度的碱性蛋白酶酶解产物的结构特征;通过疏水性和巯基含量的测定,分析水解度对7S球蛋白的疏水性和巯基含量的影响。实验结果表明:碱性蛋白酶酶解导致7S球蛋白的构象发生很大变化,而构象的变化取决于水解的程度。
Soybean 7S and 11S globulins, two major soybean protein components, play an important role in maintaining the phisico-chemical properties of soybean proteins. The structural properties of both soybean 7S globulin and its hydrolysates were investigated by SDS-PAGE, SEM and FTIR infrared spectroscopy, meanwhile their hydrophobicity and sulfhydryl content were measured. That alcalase-eatalyzed hydrolysis led to marked conformational changes was observed in soybean 7S globulin and the degree of change was dependant on the degree of hydrolysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第17期181-184,共4页
Food Science
基金
国家"863"计划项目(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)