大豆蛋白水解多肽的动态聚集  

DYNAMIC AGGREGATION OF PEPTIDES DURING HYDROLYSIS OF SPI

作　　者：于泓鹏[1] 吴克刚[1] 柴向华[1] 

机构地区：[1]广东工业大学食品科学与生物工程系,广东广州510006

出　　处：《食品研究与开发》2008年第1期27-30,共4页Food Research and Development

基　　金：广东工业大学博士启动基金(063034)

摘　　要：研究了大豆分离蛋白(SPI)水解多肽的动态聚集。采用高效分子排阻色谱(SE-HPLC)分析可以看出水解过程中不明聚集物的出现。同时探讨了浊度法结合蛋白酶抑制剂PMSF对这一动态聚集行为的可行性,并利用此方法比较了不同温度条件下水解多肽聚集行为的变化。结果表明:高温有利于多肽的聚集,而低温有利于稳定最终聚集物的结构。The objective of this study was to investigate the aggregation of soy protein isolates（SPI） hydrolysates.GPC analyses showed that much aggregate generated during hydrolysis of SPI.The feasibility of the turbidity method to follow the aggregation of hydrolysates continuously was discussed.The influence of temperature on aggregation of peptides was analyzed by this method.The results showed that high temperature significantly favored the aggregation,however,low temperature made a favorable contribution to the macro-aggregate stability

关 键 词：大豆分离蛋白 动态聚集 浊度 PMSF 

分 类 号：TS201.2[轻工技术与工程—食品科学]