[1]刘钊,郭顺堂,吕莹.微小毛霉凝乳酶对大豆蛋白进行组分分离的研究[J].大豆科学,2008,27(04):654-658.[doi:10.11861/j.issn.1000-9841.2008.04.0645]
　LIU Zhao,GUO Shun-tang,Li Ying.Study on Fractionation of Soybean Protein with Rennase from Mucor Pusillus[J].Soybean Science,2008,27(04):654-658.[doi:10.11861/j.issn.1000-9841.2008.04.0645]
点击复制

微小毛霉凝乳酶对大豆蛋白进行组分分离的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年04期 页码: 654-658 栏目: 出版日期: 2008-08-25
Title:
Study on Fractionation of Soybean Protein with Rennase from Mucor Pusillus
文章编号:
1000-9841(2008)04-0654-05
作者:
刘钊; 郭顺堂; 吕莹
中国农业大学食品科学与营养工程学院，北京 100083
Author(s):
LIU Zhao; GUO Shun-tang; Li Ying
College of Food Science and Nutrition Engineering，China Agricultural University，Beijing 100083，China
关键词:
大豆蛋白; 大豆球蛋白; β伴大豆球蛋白; 微小毛霉凝乳酶; 分离
Keywords:
Soybean protein; Glycinin; β-conglycinin; Rennase; Mucor pusillus; Fractionation
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2008.04.0645
文献标志码:
A
摘要:
大豆球蛋白（7S）和β-伴大豆球蛋白（11S）是大豆中两种主要的贮藏蛋白，在结构和功能特性上具有很大的差异，广泛应用于食品及非食品领域。传统分离大豆蛋白组分的方法都需要添加还原剂，其残留成为影响人体健康的安全隐患。利用微量凯氏定氮方法比较了微小毛霉凝乳酶作用于大豆蛋白和牛奶蛋白后产生的凝聚效果，发现其对大豆蛋白和牛奶蛋白有着不同的蛋白沉淀率。进一步试验表明：微小毛霉凝乳酶具有特异性的凝聚大豆蛋白11S组分的特性，且这种分离作用与酶反应降低了蛋白溶液的pH值无关。因此，微小毛霉凝乳酶可以用于大豆蛋白7S和11S组分的分离。
Abstract:
The major storage proteins in soybeans are glycinin and β-conglycinin，which play important roles in food and nonfood soy protein products due to their different functional properties.In conventional methods，reductants which were bad for consumer health were commonly used to separate soybean glycinin and β-conglycinin.In this study，Rennase made from Mucor pusillus was found to have different characteristics in clotting milk proteins and soy proteins by micro-Kjeldahl method.Rennase was found to clot 11S fraction particularly by further researches.The separation was proved not due to the pH value decreasing caused by the rennase simply and may be relevant to the special clotting effect of rennase，and this characteristic could be used to separating 7S and 11S fractions.

参考文献/References:

[1] Derbyshire E，Wright D B，Bloulter L.Storage protein of legume seeds [J].Phytochemistry，1976，15:3-24.

[2] Kitamura K，Takagi T，Shibasaki K.Subunit structure of soybean 11S globulin [J].Agricultural and Biological Chemistry，1976，40(9):1837-1844.
[3] Utsumi S，Inaba H，Mori T.Heterogeneity of soybean glycinin[J].Phytochemistry，1981，20:585-589.
[4] Badley R A，Atkinson D，Hauser H，et al.The structure，physical and chemical properties of the soybean protein glycinin [J].Biochemistry Biophysics Acta，1975，41:224-228.
[5]Thanh V H，Shibasaki K.Major proteins of soybean seed.Subunit structure of β-conglycinin [J].Journal of Agricultural and Food Chemistry，1978，26:692-295.
[6] Yao J J，Tanteeratarm K，Wei L S.Effects of maturation and storage on solubility，emulsion stability and gelation properties of isolated soy proteins [J].Journal of the American Oil Chemists’Society，1990，67(12):974-979.
[7] Tezuka M，Yagasaki K，Ono T.Changes in characters of soybean glycinin groups Ⅰ,Ⅱa，and Ⅱb caused by heating[J].Journal of Agricultural and Food Chemistry，2004，52:1693-1699.
[8]Utsumi S，Kinsella J E.Force involve in soy protein gelation effect of various reagents on the formation，hardness and solubility of heat-induced made from 7S,11S and soy isolate[J].Journal of Food Science，1985，50:1278-1282.
[9] Hashizume K，Nakamura N，Watanate T.Influence of ionic strength on conformation changes of soybean proteins caused by heating，and relationship of its conformation changes to gel formation[J].Agricultural and Biological Chemistry，1975，39:1339-1347. [10] Fukushima D.Structures of plant storage proteins and their functions [J].Food Reviews International，1991，7(3):353-379.
[11] Aoki H，Taneyama O，Inami M.Emulsifying properties of soy protein：Characteristics of 7S and 11S proteins [J].Jouranl of Food Science，1980，445(3):534-538.
[12] Nir I，Feldman Y，Aserin A，et al.Surface properties and emulsification behavior of denatured soy proteins [J].Journal of Food Science，1994，59:606-609.
[13] Wolf W J，Babcock G E，Smith A K.Purification and stability studies of the 11S component of soybean proteins [J].Archives of Biochemistry and Biophysics，1962，99:265-274.
[14]Thanh V H，Okubo K，Shibasaki K.Isolation and characterization of the multiple 7S globulins of soybean [J].Plant Physiology，1975，56:19-22.
[15] Thanh V H，Okubo K，Shibasaki K.Major proteins of soybean seeds a straight forward fraction and their characterization heterogeneity of beta-conglycinin[J].Journal of Agricultural and Food Chemistry，1976，24:1117-1121.
[16]Nagano T，Hirotsuka M，Mori H，et al.Dynamic viscoelastic study on the gelation of 7S globulin from soybeans [J].Journal of Agricultural and Food Chemistry，1992，40:941-944.
[17] Wu S，Murphy P A，Johnson L A，et al.Simplified process for soybean glycinin and β-conglycinin fractionation[J].Journal of Agricultural and Food Chemistry，2000，48:2702-2708.
[18]周俊清，林亲录．微生物源凝乳酶的研究进展[J]．中国食品添加剂，2004,2:6-9.(Zhou J Q，Lin Q L.Studies on the production of chymosin by microorganisms [J].China Food Additives，2004，2:6-9.)
[19] Laemmli U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4 [J].Nature，1970，227:680-685.
[20] Wolf W J．Physical and chemical properties of soybean proteins[J]．Journal of the American Oil Chemists’ Society，1997，54(2)：112-117.
[21]韩雅君.大豆分离蛋白的组分分离技术研究[D].北京：中国农业大学，2006.(Han Y J.The study of industrial technology of preparing 7S-rich and 11S-rich soybean protein isolate [D].Beijing：China Agricultural University，2006.)
[22]碱性蛋白酶Alcalase凝固豆浆机理的研究[D].北京：中国农业大学，2005.( Luan G Z.Studies on the mechanism of soymilk coagulation by an alkaline proteinase-alcalase [D].Beijing：China Agricultural University，2005.)

相似文献/References:

[1]李淑芬,胡 敏.碱溶酸沉法提取大豆蛋白条件的优化[J].大豆科学,2014,33(02):274.[doi:10.11861/j.issn.1000-9841.2014.02.0274]
　LI Shu-fen,HU Min.Optimizition of Soybean Protein Extraction by Alkali Soluble Acid Sinking Method[J].Soybean Science,2014,33(04):274.[doi:10.11861/j.issn.1000-9841.2014.02.0274]
[2]苏俊彩,董超,史延茂,等.大豆蛋白偶联壳聚糖微球介质提取纳豆激酶的研究[J].大豆科学,2011,30(04):652.[doi:10.11861/j.issn.1000-9841.2011.04.0652]
　SU Jun-cai,DONG Chao,SHI Yan-mao,et al.Extraction of Nattokinase by Soybean Protein Cross-linked Chitosan Microsphere[J].Soybean Science,2011,30(04):652.[doi:10.11861/j.issn.1000-9841.2011.04.0652]
[3]李希生,史延茂,田智斌,等.与纳豆激酶有亲和吸附特性的大豆蛋白性质研究[J].大豆科学,2012,31(01):131.[doi:10.3969/j.issn.1000-9841.2012.01.030]
　LI Xi-sheng,SHI Yan-mao,TIAN Zhi-bin,et al.Properties of Soybean Proteins Having Affinity Adsorption with Nattokinase[J].Soybean Science,2012,31(04):131.[doi:10.3969/j.issn.1000-9841.2012.01.030]
[4]李婷琳,孙泽威.大豆抗原蛋白去除工艺的研究进展[J].大豆科学,2012,31(02):311.[doi:10.3969/j.issn.1000-9841.2012.02.032]
　LI Ting-lin,SUN Ze-wei.Research Advance on Removal Process of Soybean Antigenic Proteins[J].Soybean Science,2012,31(04):311.[doi:10.3969/j.issn.1000-9841.2012.02.032]
[5]王博,华欲飞,孔祥珍,等.大豆蛋白蒸汽加热装置的开发与设计[J].大豆科学,2011,30(06):1022.[doi:10.11861/j.issn.1000-9841.2011.06.1022]
　WANG Bo,HUA Yu-fei,KONG Xiang-zhen,et al.Exploitation and Design of Steam Heating Device for Soy Protein[J].Soybean Science,2011,30(04):1022.[doi:10.11861/j.issn.1000-9841.2011.06.1022]
[6]齐海萍,王丽琴,胡文忠,等.添加大豆蛋白对乳清干酪产品品质的影响[J].大豆科学,2011,30(02):306.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
　QI Hai-ping,WANG Li-qin,HU Wen-zhong,et al.Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese[J].Soybean Science,2011,30(04):306.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
[7]白绘宇,徐晶,屈海军,等.大豆蛋白光敏接枝物SPI-g-P(VM-co-AMPS)的合成及溶液行为研究[J].大豆科学,2011,30(03):475.[doi:10.11861/j.issn.1000-9841.2011.03.0475]
　BAI Hui-yu,XU Jing,QU Hai-jun,et al.Synthesis and Solution Behavior of Photo-sensitive Graft Copolymers Based on Soy Protein Isolate[J].Soybean Science,2011,30(04):475.[doi:10.11861/j.issn.1000-9841.2011.03.0475]
[8]吴莉芳,吴亚男,王洪鹤,等.大豆主要抗原蛋白对鲤鱼肌肉营养成分的影响[J].大豆科学,2010,29(01):105.[doi:10.11861/j.issn.1000-9841.2010.01.0105]
　WU Li-fang,WU Ya-nan,WANG Hong-he,et al.Effects of Main Soybean Antigen on Nutritional Components in Muscle of Carp(Cyprinus carpio)[J].Soybean Science,2010,29(04):105.[doi:10.11861/j.issn.1000-9841.2010.01.0105]
[9]徐婧婷,任建华,叶凌凤,等.实验室规模分离大豆蛋白7S和11S组分技术研究进展[J].大豆科学,2010,29(02):325.[doi:10.11861/j.issn.1000-9841.2010.02.0325]
　XU Jing-ting,REN Jian-hua,YE Ling-feng,et al.Technical Research of 7S and 11S Soy Protein Fractionation in Laboratory-scale[J].Soybean Science,2010,29(04):325.[doi:10.11861/j.issn.1000-9841.2010.02.0325]
[10]张杰,王振斌,王世清,等.超声辅助碱提大豆蛋白工艺研究[J].大豆科学,2010,29(03):498.[doi:10.11861/j.issn.1000-9841.2010.03.0498]
　ZHANG Jie,WANG Zhen-bin,WANG Shi-qin,et al.Extraction of Soybean Protein with Alkaline Method Assisted by Ultrasound[J].Soybean Science,2010,29(04):498.[doi:10.11861/j.issn.1000-9841.2010.03.0498]

备注/Memo

作者简介：刘钊（1983-），男，硕士，研究方向大豆蛋白加工利用。E-mail:liuzhao30336@gmail.com。

更新日期/Last Update: 2014-10-07