摘要
将挤压过程用于蛋白质改性，使大豆浓缩蛋白经挤压组织化处理后，成为一种具有一定组织特性的功能蛋白质。由缓冲液浸出试验、聚丙烯酰胺凝胶电泳分析，并结合傅立叶变换红外差谱测试结果可知：大豆浓缩蛋白在挤压组织化过程中，发生了二硫键交换反应，但并未形成异肽键，蛋白质的相对分子质量也无变化。维持组织蛋白结构的主要空间构象力是二硫键和疏水相互作用。
Extrusion was used as a protein modification method to make soybean proteinconcentrate(SPC)texturized so that SPC became a functional protein with unique texturalproperties.Analysis of buffer extraction,polyacrylamide gel electrophoresis and fouriertransform infra- red difference spectroscopy indicated that during extrusion texturization ofSPC ,disulphide bonds exchange reaction took place,but there were no isopeptide bondswere formed and protein molecular weight was not changed.The conformation of texturizedsoybean protein was primarily stabilized by disulphide bonds and hydrophobic interactlons.
出处
《华东理工大学学报（自然科学版）》
CSCD
1994年第6期758-763,共6页
Journal of East China University of Science and Technology
关键词
蛋白质
改性
大豆
挤压
protein
modification
soybean
extrusion
