摘要
本文通过采用不连续的十二烷基磺酸钠-聚丙烯酰胺凝胶电泳技术,对不同所选大豆品种中蛋白质的亚基组成及其比值(7S/11S)进行了测定,得出品种间差异对蛋白质亚基组成的变化影响较明显。并且采用流变仪测定不同品种分离蛋白的物理特性(凝胶硬度、表观弹性值及乳化值),分别将这三个功能性指标与各亚基组成进行统计相关分析,得出不同亚基组成与其功能性之间相关显著性各不相同。其中7S/11S比值对其功能影响最重要。通过研究大豆蛋白的结构组成,对探索蛋白功能特性方面具有重要的作用。
The subunits component and 7S/11S ratio of the protein extracted from different soy species were studied by the discontinuous lauryl sodium sulfate-polyacrylamide gel electrophoresis techniques. The results showed that the species variety affected the component of protein subunits apparently. The physical properties of soy protein, hardness, elasticity and EAI （emulsifying ability index）, were measured by rheometer and spectrometer. After a statistical correlation analysis between the component of protein subunits and the three indexes was made, it was found that the significance was varied with different subunits and 7S/11S ratio played a significant role to the physical properties. The research of protein structure of the different species would be useful and helpful to study the physical properties of the soy protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期70-74,共5页
Food Science
关键词
大豆蛋白
亚基
功能特性
相关关系
soy protein isolated
subunit
functional property
correlative analysis
