大豆11S和7S蛋白质凝胶特性的研究综述  

Review on gel properties of 11S and 7S soybean proteins

作　　者：刘顺湖[1] 周瑞宝[2] 盖钧镒[1] 

机构地区：[1]南京农业大学大豆研究所国家大豆改良中心作物遗传与种质创新国家重点实验室,南京市210095 [2]河南工业大学大豆精深加工研究所,郑州市450052

出　　处：《中国油脂》2007年第8期7-11,共5页China Oils and Fats

基　　金：国家自然科学基金资助项目(30490250);国家重点基础研究发展规划项目(2002CB111304;2004CB7206;2006CB101708);国家863项目(2002AA211052;2006AA100104);长江学者和创新团队发展计划资助项目(PCSIRT)

摘　　要：按照大豆蛋白质的构成,可以把11S和7S蛋白质凝胶特性的研究相对划分为3种类型:①蛋白质组分类型,研究11S和7S蛋白质热致凝胶的形成条件和部分特性;②分离蛋白类型,研究以11S和7S蛋白质为主要成分的大豆分离蛋白(SPI)凝胶特性;③蛋白质亚基类型,研究11S和7S蛋白质亚基的结构与凝胶形成机理的关系。对3种类型的研究具有相对的先后顺序,即在蛋白质组分类型基础上进行SPI类型的研究,在组分和SPI类型基础上进行亚基类型的初步研究,今后将对蛋白质亚基类型做深入研究。According to composition of soybean proteins,the study of gel properties of 11S and 7S soybean proteins could be relatively divided into three groups. （1） Group of protein component,the formation condition and part properties of heat-induced gel of 11S protein and 7S protein were studied,respectively. （2） Group of SPI （soybean protein isolation）,characteristics of heat-induced gel of SPI,which contained mainly llS and 7S proteins, were studied. （3） Group of protein subunits,the relation between subunit structure of llS and 7S proteins and formation mechanism of heat-induced gel were studied. There had order of study for three groups,on the basis of the group of component of protein,the group of SPI was studied,and then the group of protein subunits was carried out. For the future,the group of protein subunits will be studied in depth.

关 键 词：大豆 11S 7S 11S/7S 亚基 SPI 热致凝胶 特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]