两种反胶束体系制备大豆蛋白的比较  

Comparison of the component and structure of soybean protein respectively prepared by two reverse micellar systems

作　　者：陈复生[1] 李润霞[1] 李里特[1] 姜崇斌[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国油脂》2008年第10期29-31,共3页China Oils and Fats

基　　金：国家教育部科学技术重点资助项目(205094);"河南省杰出人才创新基金"资助项目(0521000500)

摘　　要：对AOT/异辛烷和CAB/正庚烷-正己醇两种反胶束体系提取的大豆蛋白进行电泳分析和DSC分析。结果表明,市售大豆分离蛋白与反胶束萃取的大豆蛋白所含的亚基比例有明显的差别;随着反胶束含水量W0值的减小,反胶束萃取较大大豆蛋白质亚基比例明显减少。DSC分析表明,反胶束体系"水池"的极性越大,萃取的大豆蛋白的二级结构破坏程度越大。The soybean proteins prepared by CAB/n - heptane/hexanol reverse micellar system and AOT/ iso-oetane reverse micellar system were respectively analyzed by electrophoresis and diverential scanning calorimetry（ DSC ）. The result showed that the subunits proportion of soybean protein extracted by reverse micellar system was obviously different with commercial soybean protein isolate, and the proportion of bigger soybean protein subunits extracted by reverse micellar system decreased distinctly with the minishing of W0 （water mole divded by snrfactant mole in reverse mieellar system） in reverse mieelles. DSC analysis showed the destructive degree of the secondary structure of protein extracted was more serious with the stronger of the polarity of reverse micelles.

关 键 词：反胶束 大豆蛋白 分析 

分 类 号：TS201.21[轻工技术与工程—食品科学]