摘要
采用Nagano法结合电泳图谱ImageMaster 1 D Elite V4.00软件分析法,对大豆分离蛋白的11S组分进行了分离效果研究。确定最佳工艺参数组合为:酸沉pH值6.4、Ca2+浓度40mmol/L和冰浴时间5h。制得的样品中11S组分含量可以达到81.9%。
Based on Nagano＇s method and analyzing the electrophoretogram data with ImageMaster 1 D Elite V4.00 software, separation of 11S globulin from soybean protein isolate （SPI） was studied. The obtained optimum process factors are pH 6.4, Ca^2 ＋ consistency 40mmoL/L, and ice - cooling time 5 h. The 11S globulin content of the product is up to 81.9% .
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第3期47-49,共3页
Journal of the Chinese Cereals and Oils Association
关键词
大豆分离蛋白
11S蛋白
电泳
soybean protein isolate, 11S globulin, electrophoresis
