大豆蛋白和小麦蛋白结构与功能对比研究
|
摘要
大豆蛋白的主要组分是7S球蛋白和11S球蛋白,具有良好的乳化性、凝胶性等;小麦蛋白主要组成是醇溶蛋白和谷蛋白,可为面团提供良好的延展性及黏弹性。对大豆蛋白和小麦蛋白的分子量大小、分子间作用力、氨基酸组成、功能性进行对比,以期为大豆蛋白和小麦蛋白的研究和应用提供参考。
The main components of soy protein were 11 S and 7S, and its had good emulsifying, gelling, etc..Gliadin and glutenin is mainly composition of wheat protein,which were provided ductility and visco elasticity for the dough. The paper contrasts the difference of molecular weight, amino acid composition, solubility and emulsi-fying property between soy protein and wheat protein, which aims to providing references for proper application of soy protein and wheat protein.
The main components of soy protein were 11 S and 7S, and its had good emulsifying, gelling, etc..Gliadin and glutenin is mainly composition of wheat protein,which were provided ductility and visco elasticity for the dough. The paper contrasts the difference of molecular weight, amino acid composition, solubility and emulsi-fying property between soy protein and wheat protein, which aims to providing references for proper application of soy protein and wheat protein.
引文
[1]周瑞宝.植物蛋白功能原理与工艺[M].北京:化学工业出版社,2008.
[2]Pires Vilela J A,Cavallieri L F,Lopes Da Cunha R.The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum[J].Food Hydrocolloids,2011,25(7):1710-1718.
[3]李冬冬.大豆营养与人体健康分析[J].中国卫生标准管理,2015,6(5):5-6.
[4]Chen J,Wang J,Song P,et al.Determination of glycinin in soybean and soybean products using a sandwich enzymelinked immunosorbent assay[J].Food Chemistry,2014,162(10):27-33.
[5]Osborne T B.The proteins of wheat kernel[M].Carnegie Inst Washington Pub,1907.
[6]张利兵.小麦面筋蛋白中醇溶蛋白和谷蛋白的分离及结构研究[D].合肥:合肥工业大学,2012.
[7]王亚平,安艳霞.小麦面筋蛋白组成、结构和功能特性[J].粮食与油脂,2011(1):1-4.
[8]张海华,朱科学,陈晔,等.微波处理对小麦面筋蛋白结构的影响[J].食品科学,2011(5):65-69.
[9]雷娜,李梦琴,张剑,等.小麦面筋蛋白质的研究进展[J].粮油加工,2007(8):111-114.
[10]陈爱梅,江连洲.大豆乳清蛋白的主要成分概述[J].食品研究与开发,2005,26(4):172-174.
[11]杜明,刘鹤楠,易华西,等.大豆乳清蛋白研究进展[J].食品工业科技,2008,29(2):302-304,307.
[12]江连洲.植物蛋白工艺学[M].北京:科学出版社,2011.
[13]Krishnan H.Evidence for accumulation of theβ-subunit ofβ-conglycinin in soybean[Glycine max(L)Merr.]embryonic axes[J].Plant Cell Rep,2002,20(9):869-875.
[14]宋鹏,周瑞宝,魏安池.大豆蛋白亚基组成对其功能特性影响的研究现状[J].粮油食品科技,2010,18(5):19-21,37.
[15]Catsimpoolas N,Ekenstam C.Isolation of alpha,beta,and gamma conglycinins[J].Archives of Biochemistry and Biophysics,1969,129(2):490-497.
[16]王凤翼,钱方.大豆蛋白质生产与应用[M].北京:中国轻工业出版社,2004.
[17]石彦国,任莉.大豆制品工艺学[M].北京:中国轻工业出版社,1993.
[18]Utsumi S,Maruyama N,Satoh R,et al.Structure-function relationships of soybean proteins revealed by using recombinant systems[J].Enzyme and Microbial Technology,2002,30(3):284-288.
[19]Isaschar-Ovdat S,Rosenberg M,Lesmes U,et al.Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin[J].Food Hydrocolloids,2015,43(10):493-500.
[20]Hou D H-J,Chang S K-C.Structural characteristics of purified glycinin from soybeans stored under various conditions[J].Journal of Agricultural and food chemistry,2004,52(12):3792-3800.
[21]Saio K,Watanabe T.Differences in functional properties of7S and 11S soybean proteins[J].Journal of Texture Studies,1978,9(1-2):135-157.
[22]Wagner J R,Gueguen J.Surface functional properties of native,acid-treated,and reduced soy glycinin.2.Emulsifying properties[J].Journal of Agricultural and Food Chemistry,1999,47(6):2181-2187.
[23]Diftis N,Kiosseoglou V.Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J].Food Chemistry,2003,81(1):1-6.
[24]Gao Z-H,Zhang Y-H,Fang B,et al.The effects of thermal-acid treatment and crosslinking on the water resistance of soybean protein[J].Industrial Crops and Products,2015,74:122-131.
[25]周杰,陈韬.大豆蛋白的功能特性及其在肉制品中的应用[J].肉类工业,2009(11):46-49.
[26]Batista A P,Portugal C A,Sousa I,et al.Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques[J].International journal of biological macromolecules,2005,36(3):135-143.
[27]Li X,Li Y,Hua Y,et al.Effect of concentration,ionic strength and freeze-drying on the heat-induced aggregation of soy proteins[J].Food Chemistry,2007,104(4):1410-1417.
[28]孙敬,董赛男.食品中蛋白质的功能(六)食品中蛋白质的功能性质(三)---大豆蛋白和小麦蛋白[J].肉类研究,2009(9):70-80.
[29]纪建海,崔志军.小麦蛋白质、面粉特性与面条品质的探讨[J].粮食科技与经济,2011,36(1):36-38.
[30]马歌丽,张世涛,唐淑坤,等.谷朊粉的应用及研究进展[J].粮油加工与食品机械,2005(12):66-68,71.
[31]赵勇.小麦籽粒蛋白质组分含量的条件和非条件QTL分析[D].河北保定:河北农业大学,2014.
[32]董超华,徐如宏,张庆勤.小麦醇溶蛋白和谷蛋白研究进展[J].山地农业生物学报,2003,22(2):164-168.
[33]马永强,韩春然,石忠志.小麦醇溶蛋白的研究进展[J].食品科学,2006,27(12):813-817.
[34]Wang P,Tao H,Wu F,et al.Effect of frozen storage on the foaming properties of wheat gliadin[J].Food Chemistry,2014,164(10):44-49.
[35]林敏刚.小麦面筋蛋白酶法改性及在鲜湿面条中的应用[D].郑州:河南工业大学,2010.
[36]Guo X-H,Bi Z-G,Wu B-H,et al.Ch Ay/Bx,a novel chimeric high-molecular-weight glutenin subunit gene apparently created by homoeologous recombination in Triticum turgidum ssp.dicoccoides[J].Gene,2013,531(2):318-325.
[37]Ferreira M S L,Mangavel C,Rogniaux H,et al.A MALDI-TOF based study of the in-vivo assembly of glutenin polymers of durum wheat[J].Food Research International,2014,63,Part A(10):89-99.
[38]莫重文.蛋白质化学与工艺学[M].北京:化学工业出版社,2007:265-269.
[39]柴华,赵谋明,王金水.食品蛋白质酶解改性提高功能特性的研究进展[J].食品工业科技,2008,29(1):286-288.
[40]Mebro J,Wahlgren M,Eliasson A C,et al.Adsorption ofα-,β-,γ-andω-Gliadins onto Hydrophobic Surfaces[J].Journal of Cereal Science,1999,30(2):105-114.
[41]Bietz J,Wall J.Wheat gluten subunits:Molecular weights determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis[J].Cereal Chem,1972,49(4):416-430.
[42]田琨,管娟,邵正中,等.大豆分离蛋白结构与性能[J].化学进展,2008,20(4):565-573.
[43]贾光锋,范丽霞,王金水.小麦面筋蛋白结构、功能性及应用[J].粮食加工,2004(2):11-13,22.
[44]Molina Ortiz S E,Wagner J R.Hydrolysates of native and modified soy protein isolates:structural characteristics,solubility and foaming properties[J].Food Research International,2002,35(6):511-518.
[45]Takeda K,Matsumura Y,Shimizu M.Emulsifying and surface properties of wheat gluten under acidic conditions[J].Journal of food science,2001,66(3):393-399.
[46]Molina E,Papadopoulou A,Ledward D A.Emulsifying properties of high pressure treated soy protein isolate and7S and 11S globulins[J].Food Hydrocolloids,2001,15(3):263-269.
[2]Pires Vilela J A,Cavallieri L F,Lopes Da Cunha R.The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum[J].Food Hydrocolloids,2011,25(7):1710-1718.
[3]李冬冬.大豆营养与人体健康分析[J].中国卫生标准管理,2015,6(5):5-6.
[4]Chen J,Wang J,Song P,et al.Determination of glycinin in soybean and soybean products using a sandwich enzymelinked immunosorbent assay[J].Food Chemistry,2014,162(10):27-33.
[5]Osborne T B.The proteins of wheat kernel[M].Carnegie Inst Washington Pub,1907.
[6]张利兵.小麦面筋蛋白中醇溶蛋白和谷蛋白的分离及结构研究[D].合肥:合肥工业大学,2012.
[7]王亚平,安艳霞.小麦面筋蛋白组成、结构和功能特性[J].粮食与油脂,2011(1):1-4.
[8]张海华,朱科学,陈晔,等.微波处理对小麦面筋蛋白结构的影响[J].食品科学,2011(5):65-69.
[9]雷娜,李梦琴,张剑,等.小麦面筋蛋白质的研究进展[J].粮油加工,2007(8):111-114.
[10]陈爱梅,江连洲.大豆乳清蛋白的主要成分概述[J].食品研究与开发,2005,26(4):172-174.
[11]杜明,刘鹤楠,易华西,等.大豆乳清蛋白研究进展[J].食品工业科技,2008,29(2):302-304,307.
[12]江连洲.植物蛋白工艺学[M].北京:科学出版社,2011.
[13]Krishnan H.Evidence for accumulation of theβ-subunit ofβ-conglycinin in soybean[Glycine max(L)Merr.]embryonic axes[J].Plant Cell Rep,2002,20(9):869-875.
[14]宋鹏,周瑞宝,魏安池.大豆蛋白亚基组成对其功能特性影响的研究现状[J].粮油食品科技,2010,18(5):19-21,37.
[15]Catsimpoolas N,Ekenstam C.Isolation of alpha,beta,and gamma conglycinins[J].Archives of Biochemistry and Biophysics,1969,129(2):490-497.
[16]王凤翼,钱方.大豆蛋白质生产与应用[M].北京:中国轻工业出版社,2004.
[17]石彦国,任莉.大豆制品工艺学[M].北京:中国轻工业出版社,1993.
[18]Utsumi S,Maruyama N,Satoh R,et al.Structure-function relationships of soybean proteins revealed by using recombinant systems[J].Enzyme and Microbial Technology,2002,30(3):284-288.
[19]Isaschar-Ovdat S,Rosenberg M,Lesmes U,et al.Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin[J].Food Hydrocolloids,2015,43(10):493-500.
[20]Hou D H-J,Chang S K-C.Structural characteristics of purified glycinin from soybeans stored under various conditions[J].Journal of Agricultural and food chemistry,2004,52(12):3792-3800.
[21]Saio K,Watanabe T.Differences in functional properties of7S and 11S soybean proteins[J].Journal of Texture Studies,1978,9(1-2):135-157.
[22]Wagner J R,Gueguen J.Surface functional properties of native,acid-treated,and reduced soy glycinin.2.Emulsifying properties[J].Journal of Agricultural and Food Chemistry,1999,47(6):2181-2187.
[23]Diftis N,Kiosseoglou V.Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J].Food Chemistry,2003,81(1):1-6.
[24]Gao Z-H,Zhang Y-H,Fang B,et al.The effects of thermal-acid treatment and crosslinking on the water resistance of soybean protein[J].Industrial Crops and Products,2015,74:122-131.
[25]周杰,陈韬.大豆蛋白的功能特性及其在肉制品中的应用[J].肉类工业,2009(11):46-49.
[26]Batista A P,Portugal C A,Sousa I,et al.Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques[J].International journal of biological macromolecules,2005,36(3):135-143.
[27]Li X,Li Y,Hua Y,et al.Effect of concentration,ionic strength and freeze-drying on the heat-induced aggregation of soy proteins[J].Food Chemistry,2007,104(4):1410-1417.
[28]孙敬,董赛男.食品中蛋白质的功能(六)食品中蛋白质的功能性质(三)---大豆蛋白和小麦蛋白[J].肉类研究,2009(9):70-80.
[29]纪建海,崔志军.小麦蛋白质、面粉特性与面条品质的探讨[J].粮食科技与经济,2011,36(1):36-38.
[30]马歌丽,张世涛,唐淑坤,等.谷朊粉的应用及研究进展[J].粮油加工与食品机械,2005(12):66-68,71.
[31]赵勇.小麦籽粒蛋白质组分含量的条件和非条件QTL分析[D].河北保定:河北农业大学,2014.
[32]董超华,徐如宏,张庆勤.小麦醇溶蛋白和谷蛋白研究进展[J].山地农业生物学报,2003,22(2):164-168.
[33]马永强,韩春然,石忠志.小麦醇溶蛋白的研究进展[J].食品科学,2006,27(12):813-817.
[34]Wang P,Tao H,Wu F,et al.Effect of frozen storage on the foaming properties of wheat gliadin[J].Food Chemistry,2014,164(10):44-49.
[35]林敏刚.小麦面筋蛋白酶法改性及在鲜湿面条中的应用[D].郑州:河南工业大学,2010.
[36]Guo X-H,Bi Z-G,Wu B-H,et al.Ch Ay/Bx,a novel chimeric high-molecular-weight glutenin subunit gene apparently created by homoeologous recombination in Triticum turgidum ssp.dicoccoides[J].Gene,2013,531(2):318-325.
[37]Ferreira M S L,Mangavel C,Rogniaux H,et al.A MALDI-TOF based study of the in-vivo assembly of glutenin polymers of durum wheat[J].Food Research International,2014,63,Part A(10):89-99.
[38]莫重文.蛋白质化学与工艺学[M].北京:化学工业出版社,2007:265-269.
[39]柴华,赵谋明,王金水.食品蛋白质酶解改性提高功能特性的研究进展[J].食品工业科技,2008,29(1):286-288.
[40]Mebro J,Wahlgren M,Eliasson A C,et al.Adsorption ofα-,β-,γ-andω-Gliadins onto Hydrophobic Surfaces[J].Journal of Cereal Science,1999,30(2):105-114.
[41]Bietz J,Wall J.Wheat gluten subunits:Molecular weights determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis[J].Cereal Chem,1972,49(4):416-430.
[42]田琨,管娟,邵正中,等.大豆分离蛋白结构与性能[J].化学进展,2008,20(4):565-573.
[43]贾光锋,范丽霞,王金水.小麦面筋蛋白结构、功能性及应用[J].粮食加工,2004(2):11-13,22.
[44]Molina Ortiz S E,Wagner J R.Hydrolysates of native and modified soy protein isolates:structural characteristics,solubility and foaming properties[J].Food Research International,2002,35(6):511-518.
[45]Takeda K,Matsumura Y,Shimizu M.Emulsifying and surface properties of wheat gluten under acidic conditions[J].Journal of food science,2001,66(3):393-399.
[46]Molina E,Papadopoulou A,Ledward D A.Emulsifying properties of high pressure treated soy protein isolate and7S and 11S globulins[J].Food Hydrocolloids,2001,15(3):263-269.