食品与发酵工业2011，Vol.37Issue(4)：42-47,6.
高温变性豆粕酶改性过程中蛋白质结构的变化
Effect of Enzymic Modification Treatment on Structural Characteristics of Commercial Highly Denatured Defatted Soy Flakes
摘要
Abstract
The effects of enzymatic modification ( EM ) treatment on structural characteristics of highly denatured defatted commercial soy flakes (HDDSF) were investigated in order to analyze the relationship between its solubility and structure. Protein solubility, surface hydrophobicity ( Ho), surface sulfhydryl ( SSH ) content, free sulfhydryl (FSH) content, total sulfhydryl (TSH) content and disulfide bond ( - S - S - ) content were evaluated. Protein subunits profiles for the hydrolysate were altered by the EM treatment and major changes were observed for the hydrolysate. With DH increasing, the solubility of HDDSF was increased significantly. The SSH content, FSH content and the TSH content were showed different changes, above all the - S - S - content of HDDSF was significantly increased after EM treatment at DH1％ , but was gradually decreased with further increase in DH. Analysis showed that the soluble aggregates were formed during EM treatment. Covalent interactions ( i. e. disulfide bonds) was involved in the formation of soluble aggregates. The formation of soluble aggregates significantly improved the solubility of HDDSF,and the soluble aggregates were hydrolyzed by Alaclase thereafter.关键词
高温变性豆粕/酶改性/二硫键/表面疏水性Key words
highly denatured defatted soy flakes/ enzymic modification treatment/disulfide bond content/ surface hydrophobicity ( Ho )引用本文复制引用
任为聪,程建军,张智宇,赵伟华,江连洲..高温变性豆粕酶改性过程中蛋白质结构的变化[J].食品与发酵工业,2011,37(4):42-47,6.基金项目
黑龙江省科技计划项目任务书(GB08B401-02) （GB08B401-02）
