摘要
将磷酸化与大豆水酶法结合,提高蛋白的溶解性,从而提高总油提取率。利用傅里叶变换红外光谱法(FTIR)对不同改性时间的蛋白的二级结构与总油提取率之间的关系进行研究。结果表明:β-折叠(r=-0.949,P=0.004)和无规则卷曲(r=-0.873,P=0.023)含量与总油提取率呈现负相关性;α-螺旋(r=0.962,P=0.002)和β-转角(r=0.912,P=0.011)含量与总油提取率呈现正相关性。
As an approach to improving protein solubility, phosphorylation was introduced into the aqueous enzymatic extraction of soybean oil to increase total oil yield. The relationship between the secondary structure of soybean proteins modified for different time periods and total oil yield was explored by FTIR spectroscopy. The results showed a negative correlation between total oil yield and β-sheet content （r = -0.949, P = 0.004） or random coil content （r =-0.873, P = 0.023）, as well as a positive correlation between total oil yield and a-helix content （r = 0.962, P = 0.002） or β-turn content （r = 0.912, P= 0.011）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期151-154,共4页
Food Science
基金
黑龙江省科技攻关计划项目(GA09B401-6)
关键词
大豆
磷酸化
FTIR
水酶法
soybean
phosphorylatiom FTIR
aqueous enzymaticextraction
