7S伴大豆球蛋白及其糖基化产物对大豆11S球蛋白热聚集的影响  

Effects of β-Conglycinin and Glycated β-Conglycinin on the Thermal Aggregation of Glycinin

作　　者：孙炜炜[1] 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2010年第15期159-162,共4页Food Science

基　　金：国家自然科学基金项目(20776050);广东省自然科学基金项目(7006508)

摘　　要：研究7S伴大豆球蛋白(β-伴大豆球蛋白)及其糖基化产物对大豆11S球蛋白热聚集的影响。从浊度、ξ-电位、粒度、SDS-PAGE测定得出在30mmol/L Tris-HCl缓冲溶液中(含β-巯基乙醇),7S球蛋白及其糖基化产物能够抑制11S球蛋白的热聚集,并且糖基化产物的抑制效果比未糖基化的7S球蛋白明显;7S球蛋白及其糖基化产物抑制11S球蛋白热聚集的机理不同,7S球蛋白糖基化产物对11S球蛋白热聚集的抑制不是由于电荷的作用。The effects of β-conglycinin and glycated β-conglycinin on the thermal aggregation of glycinin was studied.Evidence was presented to suggest that β-conglycinin and glycated β-conglycinin could both prevent thermal aggregation of glycinin in 30 mmol/L Tris-HCl buffer solution（β-Me exsisted）.Further,addition of glycated β-conglycinin prevented thermal aggregation of glycinin more obviously than β-conglycinin.The results also indicated that the inhibitory mechanism of glycated βconglycinin on glycinin aggregation was not as same as that of β-conglycinin due to charge-charge interactions.

关 键 词：7S伴大豆球蛋白 大豆11S球蛋白 糖基化 热聚集 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]