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选择性酶解-超滤制备大豆改性蛋白
引用本文:杨国龙,赵谋明,杨晓泉,刘通讯,徐鑫,彭志英.选择性酶解-超滤制备大豆改性蛋白[J].华南理工大学学报(自然科学版),2005,33(10):78-83.
作者姓名:杨国龙  赵谋明  杨晓泉  刘通讯  徐鑫  彭志英
作者单位:华南理工大学,轻工与食品学院,广东,广州,510640
基金项目:“十五”国家科技攻关项目(2001BAS01A02);广东省“十五”科技攻关项目(A20301)
摘    要:按一定比例混合脱脂豆粕和反渗透水,混合液在pH8.0及室温下连续搅拌40min,再经离心去渣得到大豆蛋白提取液,将提取液在适当的条件下酶解-超滤,截留液经冷冻干燥得到大豆改性蛋白,所制得产物的蛋白质含量(质量分数)从52.6%提高到78%以上,回收率大于80%,SDS-PAGE凝胶电泳结果显示,经Alcalase 2.4L改性的大豆蛋白主要含glycinin的碱性亚基,经fungal protease concentrate改性的大豆蛋白主要含glycinin的酸性亚基和碱性亚基。

关 键 词:大豆蛋白  改性  超滤  选择性酶解
文章编号:1000-565X(2005)10-0078-06
收稿时间:2004-12-14
修稿时间:2004年12月14

Preparation of Modified Soy Protein by Selective Enzymolysis-Ultrafiltration
Yang Guo-long,Zhao Mou-ming,Yang Xiao-quan,Liu Tong-xun,Xu Xin,Peng Zhi-ying.Preparation of Modified Soy Protein by Selective Enzymolysis-Ultrafiltration[J].Journal of South China University of Technology(Natural Science Edition),2005,33(10):78-83.
Authors:Yang Guo-long  Zhao Mou-ming  Yang Xiao-quan  Liu Tong-xun  Xu Xin  Peng Zhi-ying
Institution:College of Light Chemistry and Food Science, South China Univ. of Tech., Guangzhou 510640, Guangdong, China
Abstract:The soy protein (SP) supernatant, obtained by the centrifugation of defatted soy flour suspension in preweighted reverse osmosis water at pH 8.0 after continuous agitation for 40min, was selectively hydrolyzed by protease in certain conditions, and was then subjected to ultrafiltration for fractionation. The retentate was lyophilized to obtain modified soy protein with the protein content (mass fraction, below the same) increasing from 52. 6% to more than 78% , and the yield more than 80%. The results of SDS-PAGE show that the soy protein modified by Alcalase 2.4L mainly contains the basic subunits of glycinin, and that modified by fungal protease concentrate mainly contains the acid and basic subunits of glycinin.
Keywords:soy protein  modification  ultrafiltration  selective enzymolysis
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