利用DSC对大豆蛋白质热变性的研究

Study on Soybean Protein Heating Denaturation by DSC

利用差示扫描量热法 (DSC) ,对豆浆中的 2种主要大豆蛋白质β伴大豆球蛋白 (7S球蛋白 )和大豆豆球蛋白 (11S球蛋白 )的变性温度进行了试验研究。结果表明 :豆浆中 7S球蛋白的变性温度为 (70± 2 )℃ ,11S球蛋白的变性温度为 (90± 2 )℃ ;豆浆中固形物的质量分数 (5 .76～ 10 .37 )与 7S球蛋白和 11S球蛋白的变性温度呈显著的正相关关系。当加热到 70℃时 ,7S球蛋白变性 ;当加热到 95℃时 ,7S球蛋白和

The β conglycinin(7S) and glycinin(11S) exhibited respectively denaturation temperature of (70±2)℃ and (90±2)℃ in soymilk by DSC. Between solid contend of soymilk (5 76%~10 37%) and β conglycinin(7S) or glycinin(11S) denaturation temperature was positive. At 95 ℃, both 11S and 7S proteins were totally denatured, while at 70 ℃, the 7S protein was totally denatured but the 11S protein was not.