摘要
本文研究了热处理对大豆蛋白热聚集体的结构影响。结果表明:热诱导聚集体的形成降低了大豆蛋白β-折叠结构含量,增加了大豆蛋白二级结构的无序性。60℃和80℃热诱导大豆蛋白热聚集体的形成使大豆蛋白结构更趋于“包埋态”,而100℃热诱导大豆蛋白热聚集体的形成使大豆蛋白更趋于“暴露态”。
The effect of heat treatment on the structure of soybean protein thermal aggregate was studied.The results showed that the formation of heat induced aggregates decreased the content ofβ-sheet structure and increased the disorder of secondary structure.The formation of heat induced soybean protein aggregates at 60℃and 80℃makes the structure of soybean protein more“embedded”,while the formation of heat induced soybean protein aggregates at 100℃makes the structure of soybean protein more exposed.
作者
王冬梅
范志军
安然
王中江
Wang Dongmei;Fan Zhijun;An Ran;Wang Zhongjiang(Heilongjiang Beidahuang Green Health Food Co.,Ltd.,Jiamusi 154007,China;College of Agriculture,Northeast Agricultural University,Harbin 150030,China)
出处
《现代食品》
2020年第10期153-155,共3页
Modern Food
关键词
大豆蛋白
热聚集体
二级结构
三级结构
Soybean protein
Thermal aggregate
Secondary structure
Tertiary structure
