FIRT法分析磷酸化对大豆水酶法提油的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 151-154.

FIRT法分析磷酸化对大豆水酶法提油的影响

刘雯1，江连洲1,2,*，李杨1,2，黄莉1，隋晓楠1

1. 东北农业大学食品学院 2. 国家大豆工程技术研究中心

收稿日期:2011-08-22 修回日期:2012-08-09 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 江连洲 E-mail:liuwen1812@139.com
基金资助:
大豆蛋白与油脂加工共性关键技术研究与开发

Effect of Phosphorylation on Aqueous Enzymatic Extraction of Soybean Oil as Analyzed by FTIR

Received:2011-08-22 Revised:2012-08-09 Online:2012-10-15 Published:2012-09-17

摘要/Abstract

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。

关键词: 大豆, 磷酸化, FTIR, 水酶法

Abstract: 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 α-helix content (r = 0.962, P = 0.002) or β-turn content (r = 0.912, P = 0.011).

Key words: soybean, phosphorylation, FTIR, aqueous enzymatic extraction

中图分类号:

TS221

刘?雯1，江连洲1,2,*，李?杨1,2，黄?莉1，隋晓楠1 . FIRT法分析磷酸化对大豆水酶法提油的影响[J]. 食品科学, 2012, 33(19): 151-154.

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