【作者】 孙炜炜； 于淑娟；

【Author】 SUN Wei-wei,YU Shu-juan (College of Light Industry and Food Sciences,South China University of Technology, Guangzhou 510640,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 研究7S伴大豆球蛋白(β-伴大豆球蛋白)及其糖基化产物对大豆11S球蛋白热聚集的影响。从浊度、ξ-电位、粒度等测定得出在30mmol/L Tris-HCl缓冲溶液中(含β-巯基乙醇),7S球蛋白及其糖基化产物能够抑制11S球蛋白的热聚集,并且糖基化产物的抑制效果比未糖基化的7S球蛋白明显;7S球蛋白及其糖基化产物抑制11S球蛋白热聚集的机理不同,7S球蛋白糖基化产物对11S球蛋白热聚集的抑制不是由于电荷的作用。更多还原

【Abstract】 The effect ofβ-conglycinin and glycatedβ-conglycinin on the thermal aggregation of glycinin was studied.Evidence was presented to suggest thatβ-conglycinin and glycatedβ-conglycinin prevented thermal aggregation of glycinin in 30mM Tris-HCl buffer solution(β-Me exsisted).Further,addition of glycatedβ-conglycinin prevented thermal aggregation of glycinin more obviously thanβ-conglycinin.The results also indicated that the mechanism by which glycosylation intervened with the aggregation of glycinin was not as same asβ-conglycinin.更多还原