食品工业科技2011，Vol.32Issue(6)：169-171,225,4.
大豆伴球蛋白组成亚基热稳定性及其相关影响因素分析
Heat stability and surface properties of the constituent subunits of soy β-conglycinin
摘要
Abstract
In order to find out the different contributions of the constituent subunits of soy β-conglycinin on its heat stability,their roles were studied,then the relationship of hydrophobicity and Zeta-potential vs their heat stability were explored.The results showed that,each subunit owned excellent heat stability under the low ironic strength.And β subunit exhibited the largest aggregates among the samples(about 100nm in diameter)from the particle distribution.Under the high ironic strength,the particle size of subunit the subunits increased after heat treatment.The particle size of β subunit increased markedly and precipitates could be seen in its solution.The heat stability of the subunits was decided by the surface properties of the constituent subunits directly through controlling the thermal aggregation of the subunits.关键词
大豆伴球蛋白/亚基/热稳定性/表面疏水性/Zeta-电位Key words
soy β- conglycinin/ subunit/ heat stability/ hyd rophobicity/ Zeta- potential分类
轻工纺织引用本文复制引用
黄科礼,袁德保,郑恒光,杨晓泉,顾炜..大豆伴球蛋白组成亚基热稳定性及其相关影响因素分析[J].食品工业科技,2011,32(6):169-171,225,4.基金项目
国家自然科学基金(20776050) （20776050）
广东省自然科学基金(7006508) （7006508）
教育部高校博士点基金(20070561059). （20070561059）
