大豆7S球蛋白碱性蛋白酶酶解产物的结构表征  

Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin

作　　者：段春红[1] 姚晓琳[1] 朱新荣[1] 孙婉[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2009年第17期181-184,共4页Food Science

基　　金：国家"863"计划项目(2006AA10Z330);湖北省新世纪高层次人才工程入选人员科研择优资助项目(鄂人[2003]31号)

摘　　要：7S和11S球蛋白为大豆蛋白主要组分,对大豆蛋白的物化特性有重要的作用。本研究利用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)、扫描电镜(SEM)、傅立叶红外光谱(FTIR),分析大豆7S球蛋白及其不同水解度的碱性蛋白酶酶解产物的结构特征;通过疏水性和巯基含量的测定,分析水解度对7S球蛋白的疏水性和巯基含量的影响。实验结果表明:碱性蛋白酶酶解导致7S球蛋白的构象发生很大变化,而构象的变化取决于水解的程度。Soybean 7S and 11S globulins, two major soybean protein components, play an important role in maintaining the phisico-chemical properties of soybean proteins. The structural properties of both soybean 7S globulin and its hydrolysates were investigated by SDS-PAGE, SEM and FTIR infrared spectroscopy, meanwhile their hydrophobicity and sulfhydryl content were measured. That alcalase-eatalyzed hydrolysis led to marked conformational changes was observed in soybean 7S globulin and the degree of change was dependant on the degree of hydrolysis.

关 键 词：7S球蛋白 碱性蛋白酶 水解 结构表征 

分 类 号：Q946.1[生物学—植物学]