大豆球蛋白和β-伴大豆球蛋白对酶促聚集的影响  

Influence of glycinin and β-conglycinin on the aggregation of SPI by protease

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：《食品工业科技》2008年第10期101-103,共3页Science and Technology of Food Industry

基　　金：广东工业大学博士启动基金(063034)

摘　　要：报道了大豆球蛋白和β-伴大豆球蛋白对酶促聚集的影响。两组分的枯草杆菌蛋白酶水解液均有聚集现象,但对大豆蛋白酶促聚集的贡献不同,其中β-伴大豆球蛋白对大豆蛋白酶促聚集的贡献较大,而大豆球蛋白对聚集过程的贡献较小,这主要是由于酶对大豆球蛋白的水解程度较低。The influence of glycinin and β-conglycinin on the aggregation of SPI by protease was studied. The both components could aggregate induced by subtilisin protease, but the contributions of the β-conglycinin and glycinin to the aggregation were different. The β-conglycinin play the main role in the aggregation, because the glycinin was fairly resistant to the digestion.

关 键 词：大豆球蛋白 Β-伴大豆球蛋白 聚集 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]