α′亚基对大豆分离蛋白微观形态及水溶液特性的影响  

Effects ofα′subunit on microstructure and properties of aqueous solution of soy protein isolate

作　　者：孙贺 于寒松[1,2] 刘珊珊 宋波[3] SUN He;YU Han-song;LIU Shan-shan;SONG Bo(College of Food Science&Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Haiin 150030,Heilongjiang,China;College of Agriculture,Northeast Agricultural University,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,黑龙江哈尔滨150030 [3]东北农业大学农学院,吉林长春130118

出　　处：《粮食与油脂》2022年第4期72-75,共4页Cereals & Oils

基　　金：国家大豆产业技术体系(CARS-04)。

摘　　要：以东农47和α′蛋白亚基缺失型大豆为原料提取大豆分离蛋白(soy protein isolates,SPI),通过十二烷基磺酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfonate polyacrylamide gel electrophoresis,SDS-PAGE)技术确定其亚基缺失型,然后对微观形态、溶解度、表面疏水性和流变性质进行分析,探究β-伴大豆球蛋白(7S,β-conglycinin)中α′亚基对大豆分离蛋白微观形态及水溶液特性的影响。结果表明:α′亚基缺失型SPI的微观形态为颗粒较小且分布均匀的圆形聚合物,其水溶液的溶解度和表面疏水性相对更大;2种SPI的剪切速率对黏度的影响较小,剪切应力随剪切速率的增大而增大,但剪切应力与剪切速率之间为非线性增长关系,2种不同SPI水溶液均表现为非牛顿液体。The soy protein isolates(SPI)were extracted from the raw materials of Dongnong 47 andα′protein subunit-deficiency soybeans.The type of subunit-deficiency was analyzed by sodium dodecyl sulfonate polyacrylamide gel electrophoresis(SDS-PAGE).The microstructure,solubility,surface hydrophobicity and rheological properties of SPI were analyzed to investigate the effect ofα′subunit inβ-conglycinin(7 S)on the microstructure and properties of aqueous solution of SPI.The results showed that the micromorphology of the SPI withα′subunit-deficiency was a round polymer with small particles and uniform distribution,and the solubility and surface hydrophobicity of its aqueous solution were relatively higher.The shear rate of both SPI had little effect on the viscosity.The shear stress increased with the increase of the shear rate,but the relationship between the shear stress and the shear rate was non-linear.And the two kinds of SPI aqueous solutions were all non-Newtonian fluid.

关 键 词：大豆分离蛋白 亚基缺失型 微观形态 水溶液 

分 类 号：TS201.21[轻工技术与工程—食品科学]