摘要
以脱脂豆粕为原料,采用碱提酸沉法提取大豆分离蛋白,分析不同温度、pH和盐离子浓度条件下,糖基化改性大豆分离蛋白前后的溶解特性,采用SDS-PAGE电泳对糖基化大豆蛋白的亚基组分进行分析。结果表明,大豆蛋白经糖基化改性后其溶解性整体降低。SDS-PAGE试验结果显示,糖基化大豆蛋白在不同温度下表现出B亚基和A3亚基形成的分子质量较大的可溶性聚集体;在酸性条件下表现出β亚基的缺失,而碱性条件下有利于B亚基聚集体二硫键的断裂;随着离子强度增加,糖基化大豆蛋白B亚基的溶解度呈现先下降后上升趋势。
The defatted soybean meal was used as raw material to extract soybean protein isolate by alkali extraction and acid precipitation.The solubility characteristics of glycosylated soybean protein isolate before and after glycosylation under different temperature,pH and salt ion concentration were analyzed.The subunit components of glycosylated soybean protein were analyzed by SDS-PAGE electrophoresis.The results showed that the solubility of soybean protein decreased after glycosylation.SDS-PAGE results showed that glycosylated soybean protein showed soluble aggregates with larger molecular weight formed by subunit B and subunit A3 at different temperatures.The deletion ofβsubunit was observed under acidic conditions,while the cleavage of disulfide bonds of B subunit aggregates was facilitated under alkaline condition.With the increase of ionic strength,the solubility of glycosylated soybean protein B subunit showed a trend of decreasing firstly and then increasing.
作者
卢亚东
梁亚萍
王愈
陈振家
LU Yadong;LIANG Yaping;WANG Yu;CHEN Zhenjia(School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801;Hospital of Shanxi Agricultural University,Jinzhong 030801)
出处
《食品工业》
CAS
2021年第5期37-40,共4页
The Food Industry
基金
山西省重点研发计划重点项目“山西功能农业共性关键技术研究与示范”(201703D211001-06)
山西农业大学博士科研启动(2016ZZ06)。
