低pH条件下11S球蛋白热聚集现象的研究  

Study on the phenomenon of 11S globulin thermal aggregation in low pH condition

作　　者：顾炜[1] 杨晓泉[1] 郭健[1] 刘远洋[2] 

机构地区：[1]华南理工大学轻工与食品学院,食物蛋白工程研究中心,广东广州510640 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品工业科技》2011年第6期83-85,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(20776050)

摘　　要：以浊度、平均粒径、ζ-电位分布、11S二级结构、三级结构为评价指标,研究了低pH条件下11S球蛋白溶液的热聚集现象。热处理条件为:浓度为5mg/mL的11S在80℃加热30min。实验结果表明,11S溶液pH越低,颗粒带正电荷越多,结构越松散,在静电作用力下聚集很少,加热处理后结构更松散,溶液仍然澄清。在pH3.6时,加热处理后的ζ-电位分布结果表明,颗粒大部分都是带正电荷,基本上没有负电荷,浊度明显减小,溶液澄清。The phenomenon of 11S globulin thermal aggregation were studied with turbidity,Z-Average,the distribution of ζ-potential,secondary structure,tertiary structure of 11S as the analysis indexes in low pH condition.The condition of the heat treatment was：11S were heated in 80℃ for 30min at the concentration of 5mg/mL.The results showed that the lower pH value,the more electric charged it charges,the looser of its structure,there were little aggregation under the electrostatic force,after heat treatment,the structure was much more looser,solution remained clarified.In the pH3.6,after heat treatment,the result of the distribution of ζ-potential showed that most of particles were positively charged,basically there were no negative charges,the turbidity significantly reduced,and the solution was clear.

关 键 词：11S球蛋白 热聚集 低PH 

分 类 号：Q512.2[生物学—生物化学]