【摘要】 以6个蛋白亚基含量变异类型大豆品种制备的分离蛋白为材料,采用SDS—PAGE测定了蛋白亚基的含量以及采用质构仪测定了凝胶的质构特性,并对结果进行了相关性分析。结果表明:不同品种制备的分离蛋白在凝胶的硬度、粘性、内聚性、胶粘性、咀嚼性、回弹性、破裂强度等特性方面存在显著差异,而在凝胶弹性上无显著差异;桂阳紫金豆制备的分离蛋白凝胶具有最高的硬度、弹性、内聚性、胶粘性、咀嚼性、回弹性和破裂强度值,而西峡小粒黄制备的分离蛋白凝胶具有最低的硬度、粘性、胶粘性、咀嚼性、回弹性和破裂强度值;大豆分离蛋白各亚基含量与凝胶各质构特性在相关程度和相关性质上也存在差异,尤以A3和B4亚基对分离蛋白质构特性影响较大;7S、11S组分含量和11S／7S比值与分离蛋白凝胶质构特性无显著相关关系。更多还原

【Abstract】 Soybean proteins were isolated from six soybean cultivars with different contents of protein subunits. The contents of major protein subunits were investigated by sodium dodecyl sulfate - polyacrylamide gel electrophore-sis(SDS -PAGE) ; the gel texture property of the soybean protein isolates was determined by a texture meter, and the parameters were analyzed for their correlation. The results show that there are significant differences in hardness, adhesiveness, cohesiveness, gumminess, chewiness, resilience, and rupture strength among the soybean protein isolates , but no significant variation in gel springiness. The soybean protein isolate from Guiyang Zijindou soybean pres-entes top values of hardness, cohesiveness, gumminess, chewiness, resilience, and rupture strength; whereas the gel from Xixia Xiaolihuang soybean presents the lowest values of hardness, adhesiveness, gumminess, chewiness, resilience , and rupture strength. There are differences in the correlation degree among the major subunit contents of soybean protein isolates and the gel texture property indexes. The effect of A3and B4 subunit contents on the gel texture property is especially significant. No significant correlation is found between the gel texture property and contents of 7S, US fractions, as well as 11S/7S ratio.更多还原