大豆中11S球蛋白的不同亚基与分离蛋白凝胶特性关系的研究  

Relationship between different protein subunits of 11S globulin and gel properties of soybean protein isolated

作　　者：吕博[1,2] 孙贺 于寒松 LüBo;SUN He;YU Han-song(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]国家大豆产业技术体系加工研究室,吉林长春130118

出　　处：《粮食与油脂》2021年第2期59-62,共4页Cereals & Oils

基　　金：国家大豆产业技术体系(CARS-04-PS24)。

摘　　要：对12种市售大豆分离蛋白(SPI)及由5种蛋白亚基缺失型大豆制备的分离蛋白进行SDS-PAGE电泳分析及凝胶特性进行测定。结果表明:市售SPI中A_(1a)A_(1b)A_(2)亚基百分含量与SPI凝胶值成负相关;A_(3)B_(4)和A_(4)A_(5)B_(3)亚基的百分含量与凝胶值成正相关,但是相关性不显著;由A_(4)A_(5)B_(3)亚基缺失品种及A_(3)B_(4)、A_(4)A_(5)B_(3)亚基双缺失品种制备的SPI未形成稳定的热凝胶,说明11S中A_(3)B_(4)和A_(4)A_(5)B_(3)蛋白亚基在大豆蛋白凝胶的形成中起着重要作用,而A3B4亚基单独缺失品种制备的SPI虽表现出极差的凝胶特性,但尚可形成可检测的凝胶,说明在凝胶形成过程中A_(4)A_(5)B_(3)亚基贡献率更高。SDS-PAGE electrophoresis analysis and gel properties of 12 kinds of commercially available soybean protein isolates( SPI) and 5 kinds of protein subunit deletion soybean protein isolates were carried out. The results showed that the percentage of A_(1a)A_(1b)A_(2) subunits in the commercially available SPI was negatively correlated with the gel value of SPI;the percentages of A_(3)B_(4) and A_(4)A_(5)B_(3) subunits was positively correlated with the gel value, but the correlation was not significant;SPI prepared from A_(4)A_(5)B_(3) deletion varieties, A_(3)B_(4) and A_(4)A_(5)B_(3) double deletion varieties did not form stable thermal gel, indicating that A_(3)B_(4) and A_(4)A_(5)B_(3) subunits play an important role in the formation of soy protein gel, meanwhile the SPI prepared from varieties with deletion of A_(3)B_(4) subunits showed very poor gel properties, but still could be detected, indicating that the contribution rate of A_(4)A_(5)B_(3) subunits in the formation of gelis was higher.

关 键 词：大豆球蛋白 亚基缺失 加工特性 凝胶特性 

分 类 号：TS201.2+1[轻工技术与工程—食品科学]