大豆蛋白酶解过程中聚集行为的研究  

The Properties of the Aggregation of Soy Proteins During Enzymic Hydrolysis

作　　者：赵沙沙[1] 孔祥珍[1] 苏芮[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,无锡214122

出　　处：《中国粮油学报》2014年第4期16-21,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31201380);江苏省自然科学基金(BK2011151);江南大学食品科学与技术国家重点实验室开放课题(SKLF-ZZB-201202)

摘　　要：主要研究了大豆β-伴球蛋白对大豆球蛋白酶解过程聚集行为的影响。在相同蛋白浓度下使用Alcalase进行酶解时,与β-伴球蛋白、大豆分离蛋白相比,大豆球蛋白聚集现象较为明显,这说明大豆蛋白酶解过程的聚集与蛋白种类有关;改变β-伴球蛋白对大豆球蛋白的添加量进行酶解时发现,β-伴球蛋白添加量越大,大豆球蛋白酶解过程的聚集程度越小,这说明β-伴球蛋白对大豆球蛋白的酶解过程的聚集有抑制作用。高效液相和SDS-PAGE结果表明上清液的分子质量大于聚集物的分子质量,聚集体主要是由分子质量小于5 ku的肽段聚集而成。The paper has investigated the effect of β-conglycinin on the aggregation of glycinin during enzymolysis.Glycinin,β-conglycinin and isolated soy protein were hydrolyzed respectively at the same concentration and were compared with glycinin.The result showed that the aggregation of the peptides of glycinin was more obvious than those of β-conglycinin and isolated soy protein.The result indicates that the aggregation is bound up with the types of the proteins.Along with the ratio of 7S/11S increased,the aggregation of the peptides decreased,which has indicated that 7S may have an inhibiting effect on the aggregation.The results of HPLC and SDS-PAGE showed that the molecular weight of the water soluble component was larger that that of the water-insoluble aggregates; the aggregates mainly consistes of peptides with molecular weight less than 5 ku.

关 键 词：7S 11S 酶解 聚集体 分子质量 

分 类 号：Q51[生物学—生物化学]