摘要
本文比较研究了三种不同大豆分离蛋白 (分别为SG、ADM和ON)的凝胶性能。三种大豆分离蛋白的 7S/ 11S比率和变性热焓类似 ,但表面疏水性和混浊度却明显不同。通过小变形振荡流变分析研究了三种大豆分离蛋白的热凝胶性能。在去离子水中 ,SG和ADM的凝胶浓度均是 90mg/ml,且两者的凝胶强度接近 ;ON的凝胶浓度是 110mg/ml。在 1.0mol/LNaCl溶液中 ,ADM的凝胶强度高于SG。在NaSCN存在的情况下 ,ON的凝胶强度明显增加。尽管N -乙基马来酰亚胺 (NEM )能够封闭巯基 ,但该试剂可增强三种大豆分离蛋白的凝胶强度。结果显示SG和ADM之间的凝胶性能的差别主要是由于表面疏水性不同 。
Gelling properties of three soy protein isolates (ON, SG, and ADM) were compared.The 7S/11S ratio and denaturation enthalpy of soy protein isolates were similar but surface hydrophobicity and turbidity were different remarkably. Thermal gelling properties of these soy protein isolates were studied by small deformation oscillation analysis. Gelling concentration of SG and ADM in distilled water were 90 mg/mL but that of ON was 110 mg/mL. ADM had the highest gel strength of three samples in 1.0 mol/L NaCl solution. In the presence of NaSCN,however, the gel strength of ON increased remarkably. It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent. It is suggested that the difference in gel properties between SG and ADM link to the difference in surface hydrophobicity. The aggregation of ON is thought to be the cause of its lower gelling property.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第6期43-48,共6页
Journal of the Chinese Cereals and Oils Association
