食品科学 ›› 2007, Vol. 28 ›› Issue (3): 42-46.

• 基础研究 • 上一篇    下一篇

高压脉冲电场对大豆分离蛋白结构特征的影响

 李迎秋, 章万忠, 陈正行   

  1. 山东轻工业学院食品与生物工程学院; 河北省任丘市华北石油井下医院检验科; 江南大学食品学院 山东济南250353 江南大学食品学院; 江苏无锡214036; 河北任丘062552;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Effects of High Voltage Pulsed Electric Fields on Structural Characteristics of Soybean Protein Isolates

 LI  Ying-Qiu, ZHANG  Wan-Zhong, CHEN  Zheng-Xing   

  1. 1.College of Food and Biological Engineering, Shandong Institute of Light Industry, Jinan 250353, China; 2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 3.Department of Laboratory Medicine, Jingxia Hospital of North China Petroleum Company, Renqiu 062552, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 本文研究了高压脉冲电场对大豆分离蛋白结构特征的影响。结果表明:在其它脉冲条件一定时,脉冲处理时间在0~288μs范围,大豆分离蛋白的分子量、粒径及二级结构改变较小或几乎没有改变。当脉冲处理时间大于432μs时,由于蛋白质分子变性、亚基的解离以及通过非共价键相互作用重新聚集,大豆分离蛋白的分子量、粒径发生了变化,形成了大分子的聚集体,但二级结构变化较小。

关键词: 高压脉冲电场, 大豆分离蛋白, 结构特征

Abstract: Effects of high voltage pulsed electric fields(PEF) on the structural characteristics of soybean protein isolates (SPI) were studied in this paper. The results indicated that at definite conditions, the changes of molecular weight, particle size and secondary structure of SPI are very small or almost do not occur during PEF treatment time 0~288μs. When treatment time is longer than 432μs, the molecular weight and particle size of SPI changes due to protein denaturation, and dissociation and reaggregation of subunits can form larger molecular aggregation by non-covalent interaction. But the secondary structure of SPI has little change.

Key words: high voltage pulsed electric fields, soybean protein isolates, structural characteristics