大豆蛋白的脲变性及结构表征  

Rheological property and structure of the urea-denatured soybean protein

作　　者：尹翠玉[1] 张宇峰[1] 沈新元[2] 

机构地区：[1]天津工业大学改性与功能纤维天津市重点实验室,天津300160 [2]东华大学材料科学与工程学院,上海200051

出　　处：《中国油脂》2009年第8期25-27,共3页China Oils and Fats

基　　金：天津市科技发展计划项目(06TXTJJC14400)

摘　　要：通过溶液流变行为、可见紫外吸光度的测定、感观评价和热台偏光显微镜观察，研究了脲变性大豆蛋白溶液的结构形态。结果表明，用较高浓度的脲（4～10mol／L）处理大豆蛋白时，随脲浓度增大，溶液黏度和储能模量G’增加，吸光度减小，透明度明显增加，说明变性程度增大。在脲浓度为4～6mol／L时变化最明显。但是，脲变性并不能使所有蛋白质球状结构彻底破坏，肽链不能完全变为伸展的构象。The structure of urea - denatured soybean protein was studied by testing theological properties and absorbance of the soybean protein solution, sensory analysis and observing its structure with the polariscope. The results showed that when the soybean protein solution was treated by the higher urea concentration（4 -10 mob/L） ,the apparent viscosity,storage modulus and transparency of the solution increased and the absorbance decreased with the increase of urea concentration, and these changes were more obvi- ous when the urea concentration was in the range of 4 -6 mol/L. However, all the globular proteins could not be destroyed by urea -denaturation, the peptide chains could not be completely changed to unfolded conformation.

关 键 词：大豆蛋白 脲 变性 结构表征 

分 类 号：TS201.21[轻工技术与工程—食品科学]