大豆蛋白结构柔性与界面功能的构效关系  

Structure-activity Relationship between the Flexibility Structure of Soybean Protein and Interface Function

作　　者：江连洲[1] 朱颖[1] 王中江[1] Jiang Lianzhou;Zhu Ying;Wang Zhongjiang(College of Food Science,Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院

出　　处：《中国食品学报》2020年第1期284-289,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目（31671807）

摘　　要：不同蛋白柔性区间的预测方法,为研究大豆蛋白界面功能与大豆蛋白柔性区间的构效关系,开发具有良好界面功能性的大豆蛋白,提供了理论参考。蛋白质结构的刚性、柔性影响蛋白质的工程特性、营养特性和生物功能。表面柔性是决定蛋白质性质,尤其是功能性质的重要因素之一,它实质上反映了蛋白质构象的运动性,而功能性质,如乳化性、起泡性、溶解度等都与蛋白质构象的运动性有关。通过对蛋白质柔性区间的预测来确定大豆蛋白柔性区间,表征大豆蛋白界面结构柔性特征。通过结构柔性区间定位可明确蛋白质分子的运动轨迹,进一步探究界面吸附大豆蛋白结构重排规律,明确大豆蛋白在界面吸附舒张过程中,区间结构的刚/柔性转变规律,对大豆蛋白分子柔性加工及界面功能性的应用研究,具有重要的现实意义。The prediction of protein flexible region provided a theoretical basis of the relationship between the soybean protein interface function and the structural activity.The rigidity and flexibility of protein structure affected the engineering characteristics,nutritional properties and biological functions of proteins.The protein flexibility reflected the movement of the protein conformation,and functional properties,such as solubility,emulsifying properties and foaming properties.Meanwhile the protein flexibility determined the characteristics of flexible region and the interface structure,which explored the adsorption structure of soy protein rearrangement at the interface.It has had an important practical significance of soybean protein processing and flexible interface functionality.

关 键 词：大豆蛋白 柔性区间 数学模型 界面功能性 构效关系 

分 类 号：TS201.21[轻工技术与工程—食品科学]