食品科学2012，Vol.33Issue(11)：47-51,5.
pH值对大豆分离蛋白构象及表面疏水性的影响
Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate
摘要
Abstract
Lowry method, ANS fluorescence probe, circular dichroism and fluorescent spectroscopy were applied to explore the solubility, surface hydrophobicity, secondary structure and tertiary structure of soybean protein isolate at different pH conditions. The results showed that the transformation from β-sheet structure to α-helix structure, and the rnicroenvironment polarity of Trp residues revealed an obvious increase with increasing pH. A negatively linear correlation between the surface hydrophobicity and solubility of soybean protein isolate was observed. Meanwhile, the surface hydrophobicity of soybean protein isolate was negatively correlated with the amount of α-helix structure.关键词
大豆分离蛋白/pH值/表面疏水性/构象Key words
soybean protein isolate/pH/hydrophobicity/structure分类
轻工纺织引用本文复制引用
王中江,江连洲,魏冬旭,李杨,王辰,李丹..pH值对大豆分离蛋白构象及表面疏水性的影响[J].食品科学,2012,33(11):47-51,5.基金项目
国家自然科学基金项目 （）
