食品科学2018，Vol.39Issue(8)：39-44,6.DOI:10.7506/spkx1002-6630-201808007
离子强度对大豆11S球蛋白表面疏水性及结构的影响
Effect of Ionic Strength on Surface Hydrophobicity and Structure of 11S Glycinin
摘要
Abstract
Solubility, surface hydrophobicity (H0), Zeta potential, particle size and molecular structure of 11S glycinin at different ionic strengths were determined. The effect of ionic strength on H0and structure of 11S glycinin was explored. Results showed that the solubility and absolute value of Zeta potential were decreased whereas H0and average particle size were increased with increasing ionic strength from 0 to 0.9. Moreover, the content of α-helix structure was decreased and the content of β-sheet structure was increased. The tyrosine and tryptophan residues of the protein was transformed from "embedding" to "exposure" state as the ionic strength was increased, leading to an increase of H0. The disulfide bond configuration of 11S glycinin at different ionic strengths was changed, possibly affecting its H0.关键词
离子强度/大豆11S球蛋白/表面疏水性/结构Key words
ionic strength/11S glycinin/surface hydrophobicity/structure分类
轻工纺织引用本文复制引用
齐宝坤,江连洲,王欢,李杨..离子强度对大豆11S球蛋白表面疏水性及结构的影响[J].食品科学,2018,39(8):39-44,6.基金项目
国家现代农业产业技术体系建设专项(CARS-04-PS25) （CARS-04-PS25）
