期刊论文

中文

中国油脂

1003-7969

2008

33

8

31-36

10.3321/j.issn:1003-7969.2008.08.009

衡阳师范学院科学基金项目（2006B20） 科技部农业科技成果转化资金项目（02EFN216901241）

本校为第一机构

以4个蛋白亚基变异类型大豆品种(系)制备的分离蛋白和南农大黄豆粗7S蛋白为材料,以亚基正常品种南农大黄豆制备的分离蛋白为对照,对其溶解性、凝胶质构特性、乳化性、乳化稳定性以及DSC特性进行了测定.结果表明,11S组分单个亚基缺失对大豆蛋白的溶解性、乳化性、乳化稳定性和热稳定性影响不显著;11S组分含量显著降低或缺失能提高大豆蛋白的乳化性和乳化稳定性,但降低大豆蛋白变性温度和变性焓;在凝胶质构特性方面,7S组分含量与凝胶弹性呈显著正相关,11S组分含量与凝胶内聚性呈极显著正相关,与凝胶硬度、胶黏性和破裂强度呈显著正相关,与凝胶弹性呈极显著负相关.

The protein isolates prepared from four soybean c ulin isolated from Nannongdabuangdou, and protein isolates as samples, their solubility, emulsifying activity, emulsifying ultivars with subunits variation, crude 7S globprepared from Nannongdahuangdou were used stability, texture properties and heat denaturation were determined. The result indicated that there were no significant effects on solubility, emulsifying activity, emulsifying stability and heat denaturation when a single subunit absent ; while the emulsifying activity and emulsifying stability of soybean isolates increased, and denat...