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Position: Home > Articles > Determination of Disulfide Bonds in Food Proteins by Spectrophotometry Method FOOD SCIENCE 2008,29 (8) 562-564

分光光度法测定食品蛋白质中二硫键的含量

作  者:
李丽娜;李军生;阎柳娟
单  位:
广西工学院生物与化学工程系;广西大学化学化工学院
关键词:
蛋白质;分光光度法;二硫键;测定
摘  要:
二硫键与蛋白质的结构与性能有非常密切的关系,特别是影响到蛋白质表面活性性能的表现。为了研究蛋白质的结构和性能的关系,特别是蛋白质表面活性性能与结构的关系,测定蛋白质二硫键含量的变化尤为重要。为此,本实验采用分光光度计测定了不同食品蛋白中二硫键的含量,取得了较好的效果。
译  名:
Determination of Disulfide Bonds in Food Proteins by Spectrophotometry Method
作  者:
LI Li-na1,LI Jun-sheng2,,YAN Liu-juan2(1.School of Chemical Engineering,Guangxi University,Nanning 530004,China;2.Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,China)
关键词:
protein;spectrophotometry;disulfide bond;determination
摘  要:
Disulfide bonds make major contributions to the native conformation stabilities and activities of proteins. They also have a great impact on the surface activity of proteins. In order to study the relationship between the structures and activities of proteins,especially the relationship between the structure and surface activity of proteins,a spectrophotometry method was set up to determine the disulfide bonds in the different food proteins with a good results.

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