Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin

doi:10.7506/spkx1002-6630-200917042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 181-184.doi: 10.7506/spkx1002-6630-200917042

Previous Articles Next Articles

Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin

DUAN Chun-hong，YAO Xiao-lin，ZHU Xin-rong，SUN Wan，PAN Si-yi*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-05-25 Online:2009-09-01 Published:2014-04-14
Contact: PAN Si-yi* E-mail:pansiyi@mail.huau.edu.cn

Abstract

Abstract:

Soybean 7S and 11S globulins, two major soybean protein components, play an important role in maintaining the phisico-chemical properties of soybean proteins. The structural properties of both soybean 7S globulin and its hydrolysates were investigated by SDS-PAGE, SEM and FTIR infrared spectroscopy, meanwhile their hydrophobicity and sulfhydryl content were measured. That alcalase-catalyzed hydrolysis led to marked conformational changes was observed in soybean 7S globulin and the degree of change was dependant on the degree of hydrolysis.

Key words: 7S globulin, alcalase, hydrolysis, structural properties

CLC Number:

Q946.1

DUAN Chun-hong，YAO Xiao-lin，ZHU Xin-rong，SUN Wan，PAN Si-yi*. Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin[J]. FOOD SCIENCE, 2009, 30(17): 181-184 https://doi.org/10.7506/spkx1002-6630-200917042

[1]	LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng. Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein [J]. FOOD SCIENCE, 2026, 47(9): 261-269.
[2]	CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian. Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices [J]. FOOD SCIENCE, 2026, 47(7): 271-282.
[3]	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang. Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules [J]. FOOD SCIENCE, 2026, 47(5): 230-240.
[4]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[5]	ZHOU Yuhan, LIU Yanjia, WANG Yu, LI Xinyuan, LI Qianqian, WU Yuzhu, XU Xiuying, ZHAO Chengbin, LIU Jingsheng. Effects of Different Drying Methods on Physicochemical and Structural Properties of Extruded Corn Flour [J]. FOOD SCIENCE, 2026, 47(3): 232-242.
[6]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[7]	WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi. Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue [J]. FOOD SCIENCE, 2025, 46(5): 142-150.
[8]	ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi. Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato [J]. FOOD SCIENCE, 2025, 46(24): 254-262.
[9]	XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao. Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer [J]. FOOD SCIENCE, 2025, 46(20): 111-120.
[10]	FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin. Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin [J]. FOOD SCIENCE, 2025, 46(17): 424-434.
[11]	LI Yanhui, ZHANG Ziyi, ZHANG Shanshan, JIAN Xiaoqing, MA Ling. Effect of Co-fermentation on the Structure and Physicochemical Properties of Wheat Starch [J]. FOOD SCIENCE, 2025, 46(15): 112-119.
[12]	CHANG Lei, LI Xinyi, YAO Yang, LI Mengqing, NIU Ruimiao, DU Shuangkui. Structural and Physicochemical Properties of Starch from Non-waxy and Waxy Proso Millets [J]. FOOD SCIENCE, 2025, 46(10): 88-94.
[13]	ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui. Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry [J]. FOOD SCIENCE, 2024, 45(9): 66-74.
[14]	YU Liya, SHI Mengmeng, WANG Yueqin, ZHOU Ming, CAO Hongwei, ZHANG Chunhong, SONG Hongdong, GUAN Xiao. Effect of Microwave-Ultrasound Treatment on Physicochemical and Structural Properties of Highland Barley β-Glucan [J]. FOOD SCIENCE, 2024, 45(8): 185-192.
[15]	YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong. Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch [J]. FOOD SCIENCE, 2024, 45(5): 174-183.

Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments