摘要
为测定氧化断开二硫键对大豆11S蛋白性能的影响,本试验采用不同浓度的过氧化氢氧化处理提纯后的大豆11S蛋白。结果表明:随着过氧化氢浓度的增高,大豆11S蛋白二硫键断开率逐步增加,当过氧化氢浓度为100 mmol/L时二硫键断开率为92.79%,此时大豆11S蛋白乳化性和起泡性最高。在此条件下的γCMC,CMC值分别为55 mN/m,0.1 g/L,具有表面活性剂的特征,表明样品的亲油性较强。通过原子力扫描电镜分析,经过100 mmol/L过氧化氢处理之后大豆11S蛋白的可溶性蛋白颗粒减小,均一性增加,适当氧化之后大豆11S蛋白在溶液中的表面活性性能明显提升。
The soybean 11S protein was treated with different concentrations of hydrogen peroxide to determine the effect of oxidative disulfide on its surface activity.The SDS-PAGE results showed that the disulfide breaking rate of soybean 11S protein increased gradually with the increase of hydrogen peroxide concentration.When the concentration of hydrogen peroxide was 100 mmol/L,the disulfide bond breaking rate was 92.79%.At this time,soybean 11S protein has the highest emulsification and foaming.On this condition,γCMC and CMC values were 55 mN/m,0.1 g/L,it has the characteristics of a surfactant.The results of atomic force scanning electron microscopy(SEM)showed that the soluble protein particles of soybean 11S protein decreased and the homogeneity increased after 100 mmol/L hydrogen peroxide treatment.The surface activity of soybean 11S protein in solution after oxidation was significantly improved.
作者
李荫展
李军生
王靖婷
李风光
阎柳娟
黄国霞
LI Yinzhan;LI Junsheng;WANG Jingting;LI Fengguang;YAN Liujuan;HUANG Guoxia(Guangxi Key Laboratory of Green Processing of Sugar Resources,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China;Guangxi Gaotong Food Technology Co.,Ltd.,Liuzhou,Guangxi 545100,China)
出处
《中国饲料》
北大核心
2020年第5期27-33,共7页
China Feed
基金
国家自然科学基金项目(21466006)。
关键词
大豆11S蛋白
氧化二硫键
过氧化氢
表面活性
soybean 11S protein
oxidizing disulfide bond
hydrogen peroxide
surface activity
