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当前位置: 首页 > 文章 > 低温冷冻条件对大豆分离蛋白分散液表面疏水性及二硫键的影响 食品科学 2014,35 (7) 28-32
Position: Home > Articles > Effect of Cryopreservation on Surface Hydrophobicity and Disulfide Bonds of Soybean Protein Isolate Liquid Dispersion FOOD SCIENCE 2014,35 (7) 28-32

低温冷冻条件对大豆分离蛋白分散液表面疏水性及二硫键的影响

作  者：
王玲;朱秀清;李佳栋;许慧;郑环宇;吴海波
单  位：
东北农业大学食品学院;国家大豆工程技术研究中心
关键词：
低温冷冻;大豆分离蛋白;巯基;表面疏水性
摘  要：
通过大豆分离蛋白(soybean protein isolate,SPI)冷冻前后结构的变化,研究了低温冷冻条件(SPI添加量、冷冻温度、冷冻时间)对SPI结构(巯基、二硫键及表面疏水性)的影响。实验发现在冷冻条件下随着SPI添加量的降低,游离巯基和二硫键逐渐减少、暴露巯基与表面疏水性先增加后减小;随着冷冻温度降低和冷冻时间延长,SPI的游离巯基、二硫键含量及表面疏水性逐渐减少。经过冷冻处理的SPI会有一定程度的变性,在不太低的冷冻温度下游离巯基含量明显大于未冷冻SPI,且在冷冻过程中SPI大部分的分子内二硫键转化为分子间二硫键。
译  名：
Effect of Cryopreservation on Surface Hydrophobicity and Disulfide Bonds of Soybean Protein Isolate Liquid Dispersion
作  者：
WANG Ling;ZHU Xiu-qing;LI Jia-dong;XU Hui;ZHENG Huan-yu;WU Hai-bo;College of Food Science, Northeast Agricultural University;National Research Center of Soybean Engineering and Technology;
关键词：
cryopreservation;;soy protein isolate;;sulfhydryl group;;surface hydrophobicity
摘  要：
The effect of cryopreservation conditions(SPI/water ratio, temperature and time) on the structure(sulfhydryl group, disulfide bond and surface hydrophobicity) of soybean protein isolate(SPI) was investigated. Results indicated that the contents of free sulfhydryl group and disulfide bond were decreased with reducing SPI/water ratio, and the content of exposed sulfhydryl group and surface hydrophobicity were increased initially and then decreased. The contents of free sulfhydryl group and disulfide bond as well as surface hydrophobicity were reduced with lowered temperature and prolonged freezing time. SPI was denatured to some extent after freezing and contained s ignificantly higher contents of free sulfhydryl group at not too low temperature than the unfrozen one. Moreover, most intramolecular disulfide bonds were transformed into intermolecular ones during the cryopreservation process.

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