实验室规模分离大豆蛋白7S和11S组分技术研究进展(英文)  

Technical Research of 7S and 11S Soy Protein Fractionation in Laboratory-scale

作　　者：徐婧婷[1] 任建华[1] 叶凌凤[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《大豆科学》2010年第2期325-331,共7页Soybean Science

摘　　要：该文围绕目前实验室制备11S和7S组分的分离技术成果,结合作者所在实验室的分离技术(微小毛霉法),比较了各种分离方法的差异。早期分离提取技术利用的原理多为"碱溶酸提"和"冷沉"作用,之后不断辅以其它物理或生物技术进行改进,以提高各蛋白组分的回收率和纯度。其中,Thanh法首次完整地提出了大豆蛋白的组分分离方法,而Nango法和Wu法的引用次数较多,Deak法采用的Ca2+沉淀的方法效果则是实验室分离方法中的最优方法。Combining with our laboratory＇ s isolation techniques （application of Mucor pusillus） , this article compared different separation methods of 11 S and 7S fractions in laboratory-scale. The principles of most separation techniques in early period were mainly focus on ＂alkali extraction and acid precipitation＂ and ＂cold precipitation＂ effects, and then other physical or biological technologies were continuously supplemented for the purpose of improving the yield and purity of protein components. Among them, Thanh ＇ s method was the first to realize the contemporary separation technique of soy protein components. Nagano＇ s method and Wu＇ s method were the classical methods quoted for many times. And the Deak＇ s method got the best isolation efficiency by using Ca^2＋ as a precipitating agent.

关 键 词：大豆蛋白 分离技术 7S富集蛋白 11S富集蛋白 产量 纯度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]