大豆蛋白和小麦蛋白结构与功能对比研究

Review on the Difference of Structure and Function between Soy Protein and Wheat Protein

大豆蛋白的主要组分是7S球蛋白和11S球蛋白,具有良好的乳化性、凝胶性等;小麦蛋白主要组成是醇溶蛋白和谷蛋白,可为面团提供良好的延展性及黏弹性。对大豆蛋白和小麦蛋白的分子量大小、分子间作用力、氨基酸组成、功能性进行对比,以期为大豆蛋白和小麦蛋白的研究和应用提供参考。

The main components of soy protein were 11 S and 7S, and its had good emulsifying, gelling, etc..Gliadin and glutenin is mainly composition of wheat protein,which were provided ductility and visco elasticity for the dough. The paper contrasts the difference of molecular weight, amino acid composition, solubility and emulsi-fying property between soy protein and wheat protein, which aims to providing references for proper application of soy protein and wheat protein.