|Table of Contents|

Technical Research of 7S and 11S Soy Protein Fractionation in Laboratory-scale(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年02期
Page:
325-331
Research Field:
Publishing date:

Info

Title:
Technical Research of 7S and 11S Soy Protein Fractionation in Laboratory-scale
Author(s):
XU Jing-ting;  REN Jian-hua;  YE Ling-feng;  GUO Shun-tang
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083
Keywords:
Soy protein;  Separation techniques;  7S rich fraction;  11S rich fraction;  Yield;  Purity.
PACS:
TS201.2
DOI:
10.11861/j.issn.1000-9841.2010.02.0325
Abstract:
Combining with our laboratory’s isolation techniques (application of Mucor pusillus), this article compared different separation methods of 11S and 7S fractions in laboratory-scale. The principles of most separation techniques in early period were mainly focus on “alkali extraction and acid precipitation” and “cold precipitation” effects, and then other physical or biological technologies were continuously supplemented for the purpose of improving the yield and purity of protein components. Among them, Thanh’s method was the first to realize the contemporary separation technique of soy protein components. Nagano’s method and Wu’s method were the classical methods quoted for many times. And the Deak’s method got the best isolation efficiency by using Ca2+ as a precipitating agent.

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