作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《食品工业科技》 2010年第4期80-83,共4页

摘　　要： 以低温脱脂豆粉为原料,比较大豆蛋白经Nagano法和Samoto法分级所得组分在蛋白质含量、得率、SDS-PAGE、热力学性质和溶解度等方面的异同。研究表明,两种方法所得11S和7S组分的蛋白质含量均高于IM和LP组分,Nagano三种组分的蛋白质含量均高于Samoto相应组分。Samoto的11S和7S组分以及总蛋白得率较高。两种方法所得11S组分的纯度相近,7S组分中Nagano的纯度明显低于Samoto。IM和LP组分中11S亚基均多于7S亚基,LP组分中储藏蛋白所占比例低于IM。两种11S组分中的7S球蛋白几乎完全变性,Samoto的LP组分中蛋白变性程度较Nagano的IM高。pH7.0条件下,LP组分的溶解性最差,其它组分的溶解度相对较高。 Soy protein was separated according to the fractionations of Nagano procedure and Samoto procedure with defatted soybean flours as starting materials. Comparative studies were carried out with reference to compositional and functional properties such as protein content, protein yield, SDS-PAGE, thermal behavior, and solubility.The results showed that protein contents of both 11S and 7S were higher than those of IM and LP.The protein contents of all fractions from Nagano procedure were higher than those from Samoto.The protein yields of 11S and 7S as well as total yield of Samoto procedure were higher than those of Nagano.The purity of ItS-rich fraction from Samoto was similar to that from Nagano with 7S-rich fraction lower.The subunits represent in 11S were more than those in 7S for IM and LP fractions.The percentage of storage protein in LP was less than that in IM.The contaminating 7S in 11S-rich fraction were mostly denatured for both fractionations.More denaturalization took placed in LP of Samoto than in IM of Nagano.The solubility of LP was much lower than any other fractions at pH7.0.

关 键 词： 大豆蛋白 分级 球蛋白 球蛋白 比较

领　　域： [轻工技术与工程] [轻工技术与工程]