氯化钠浓度对亲脂性蛋白和7S蛋白分级分离效果的影响  

Effect of NaCl concentration on fractionation of lipophilic protein and 7S protein

作　　者：郑二丽[1] 曲家妮[1] 杨晓泉[1] 吴娜娜[1] 顾炜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国油脂》2011年第1期27-30,共4页China Oils and Fats

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：研究了氯化钠浓度对大豆蛋白中亲脂性蛋白（LP）与7S蛋白分级分离效果的影响，并采用差示扫描量热法（DSC）探讨了氯化钠浓度对蛋白质热变性的影响。研究表明：当氯化钠浓度低于100mmoL／L时，7S级分蛋白质得率会显著增加且蛋白质含量基本不变，所得7s级分纯度也有所提高（特别是50mmol／L时）；氯化钠浓度在0～100mmol／L范围内LP蛋白质得率几乎不受影响，但蛋白质含量有所降低。各级分的热变性分析表明：7s组分的热变性温度不受氯化钠浓度的影响，但吸热峰焓值变化较大。当氯化钠浓度为50retool／L时对LP和7S的分级分离效果最好。Effects of different NaCl concentration on the isolate of lipophilic protein （LP） and 7S fractions from soybean protein were studied,and the influences of NaCl concentration on the thermal properties of LP and 7S were investigated. The results showed that the recovery of 7S were improved obviously and the content of protein almost unchanged when the concentration of NaCl was lower than 100 mmoL/L, whereas the purity of 7S fraction increased （especially at 50 retool/L）. When the NaCl concentration was at the range of 0 - 100 mmoL/L, the recovery of LP was almost unaffected, but the protein content reduced slightly. The denaturation temperature of the 7S protein was not changed, but the endothermic peak enthalpies were significant different among the different concentration. The optimal concentration of NaCl for the fractionation of LP and 7S was 50 mmol/L.

关 键 词：大豆蛋白 亲脂性蛋白 7S蛋白 分级分离 

分 类 号：TS201.21[轻工技术与工程—食品科学]