大豆球蛋白11S/7S比值对大豆蛋白功能性的影响

Effects of 11S/7S Ratios of Soybean Globulin Protein on Functionalities of Soybean Protein

大豆蛋白的功能特性与 11S/ 7S比值密切相关。本研究中将 11S和 7S蛋白以不同比例混合(11S/ 7S =0 .5、1、1.5、2、2 .5、3、3.5、4 ) ,得到具有不同 11S/ 7S比值的大豆蛋白 ,用SDS -PAGE凝胶电泳测定这些大豆蛋白的实际 11S/ 7S比值分别为 0 .2 5、0 .6 4、0 .90、1.31、1.5 7、1.80、1.98、2 .18、2 .2 8、3.86。然后分析实际 11S/ 7S比值对大豆蛋白乳化性、凝胶透明性和发泡性的影响 ,结果表明 :大豆蛋白的乳化性、凝胶透明性和起泡性都随 11S/

The functional properties of soybean proteins protein were closely connected with 11S/7S ration.The mixed soybean pvoteins of 11S and 7Swith different 11S/7S ratios were analysed by SDS PAGE,giving the real 11S/7S rations as 0.25, 0.64 ,0.90,1.31,1.57,1.80,1.98,2.18,2.28,and 3.86 respectively.Effects of real 11S/7S ratios on emulsion,gel transparency and foaming property of soybean protein were examined.The experimental results showed that emulsion,gel transparency and foaming properties of soybean protein reduced with increasing 11S/7S ration.