摘要
7S和11S是大豆的主要球蛋白,两者占全蛋白的70%。GlymBd30K、GlymBd28K和β-伴大豆球蛋白(7S球蛋白)的α-亚基(MW68k)是大豆中的主要致敏蛋白。本文主要用三种缓冲液的不同处理方法分离7S、11S,使大豆的主要致敏蛋白尽量少的存在于分离后的11S组分中,而主要集中在分离后的7S组分中。豆腐的硬度主要依赖于11S球蛋白,因此这为大豆蛋白脱敏的同时仍能保有良好的凝胶形成能力提供新思路。
7S and 11S are the main globins in soybean, amounting to 70 percent of the total soybean protein. Gly in Bd 30K, Gly in Bd 28K and α-Subunit of β-Conglyeinin（MW 68k）are the main allergens of soybean. In this paper, different processing methods of 3 different buffer solutions were used to separate 7S and 11S. The results showed that the main allergens existed as little as possible in the separated 11S, with the main allergens mainly existed in the separated 7S. Since the hardness of tofu gel mainly depends on the nature of 11S, it is a new finding to remove the soybean allergens, while at the same time, the gel-forming ability of soybean protein is maintained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期96-99,共4页
Food Science
关键词
大豆
抗原
分离
凝胶形成
soybean
allergen
separate
gel-forming
