大豆分离蛋白的组分分离技术研究
|
摘要
大豆分离蛋白具有多种功能特性，用于食品生产改善食品的营养和品质。大豆分离蛋白制品中7S和11S球蛋白是主要成分，7S球蛋白是糖蛋白，具有良好的乳化性，11S球蛋白的凝胶性和起泡性较好，它们之间的相对比例对大豆分离蛋白的功能特性起着十分重要的作用。为适应市场对大豆分离蛋白功能特性多样化的需求，本研究根据7S和11S球蛋白功能性差异，研究了适于工厂化生产的大豆分离蛋白的组分分离技术，并探讨了富含7S组分和富含11S组分分离蛋白的功能性质和在冰淇淋及面制品中的应用。
本研究采用超高速离心分离的分析方法研究了在不同提取方式和条件下大豆蛋白质溶液中蛋白质的存在状态。结果表明，中性条件下提取的大豆蛋白质在pH偏酸性和低离子强度下，粒子部分(直径大于50nm)以11S为主，可溶性部分(直径小于50nm)以7S为主。根据此研究结果，降低离心分离的条件，采用适合工厂化生产的条件制备所得到富含7S组分分离蛋白中7S约占65％，富含11S组分分离蛋白中11S的纯度达到86％。
通过对本实验所调制的富含7S组分和富含11S组分分离蛋白各种理化性质和功能性质的研究表明，富含7S组分和富含11S组分分离蛋白的理化特性和产品质量均达到大豆分离蛋白的要求，并且它们的蛋白质溶解性、分散稳定性、持水性、持油性、乳化能力和乳化稳定性均高于一般市售大豆分离蛋白产品。对富含7S组分和富含11S组分分离蛋白的凝胶性和起泡能力的研究发现，在调制中对蛋白质适当的改性可以提高其凝胶能力；也可以通过调整富含7S组分分离蛋白和富含11S组分分离蛋白的比例得到不同凝胶强度和起泡能力的分离蛋白产品。
探讨将两种分离蛋白应用于冰淇淋和面制品中对产品品质的影响，结果表明，富含11S组分分离蛋白可以显著提高冰淇淋的膨胀率和面团的粉质评价值，可以作为专用型大豆分离蛋白。
Soy protein isolates was mostly used as food ingredient to improve food textural and nutritional properties. 7S and 11S globlines are the major components of SPI, 7S is glycoprotein and have good solubility and emulsified ability, 11S have good gel ability and foaming ability, the ratio of 7S and 11S has important effects on the properties of SPI. In order to meet the requirement of SPI of various functional properties, the objectives of this study were to investigate the industrial technology of preparing 7S-Rich SPI and 11 S-Rich SPI and develop the specific SPI with high functional properties.
This study, the ultracentrifugation analysis method was used to investigate the size distribution of protein particles in soymilk prepared from different extracting method, the particles were fractioned as soluble fraction(diameter<50nm) and protein particle fraction(diameter>50nm). The results showed that under neutral extraction condition, adjusted the pH< 7.0 and low ionic strength, the protein particles in soy protein milk contained more 1S and the soluble fraction contained more 7S. According to this result, we lowed the seperation condition and developed the industrial technology of preparing 7S-Rich SPI and 11S-Rich SPI. The results of SDS-PAGE showed that 7S-Rich SPI contained 7S about 65% and 11S-Rich SPI contained 11S more than 86%.
The further study were carried out to investigate the physicochemical and functional properties of 7S-R SPI and 11S-R SPI, the results indicated that 7S-R SPI and 11S-R SPI showed higher quality and functional properties, such as, solubility, disperse stability, water-holding ability, oil-binding ability, emulsification and emulsifing stability compared with commercial SPI. The gel properties and foaming ability of 7S-R SPI and 11S-R SPI showed that various SPI products with different gel properties and foaming ability can be obtained by altering the ratio of 7S-R SPI and 11S-R SPI.
7S-R and 11S-R SPI were added in ice-cream and dough prepartion, the results showed that 11S-R SPI increased the volume of ice-cream and the farinaceous value of dough.
本研究采用超高速离心分离的分析方法研究了在不同提取方式和条件下大豆蛋白质溶液中蛋白质的存在状态。结果表明，中性条件下提取的大豆蛋白质在pH偏酸性和低离子强度下，粒子部分(直径大于50nm)以11S为主，可溶性部分(直径小于50nm)以7S为主。根据此研究结果，降低离心分离的条件，采用适合工厂化生产的条件制备所得到富含7S组分分离蛋白中7S约占65％，富含11S组分分离蛋白中11S的纯度达到86％。
通过对本实验所调制的富含7S组分和富含11S组分分离蛋白各种理化性质和功能性质的研究表明，富含7S组分和富含11S组分分离蛋白的理化特性和产品质量均达到大豆分离蛋白的要求，并且它们的蛋白质溶解性、分散稳定性、持水性、持油性、乳化能力和乳化稳定性均高于一般市售大豆分离蛋白产品。对富含7S组分和富含11S组分分离蛋白的凝胶性和起泡能力的研究发现，在调制中对蛋白质适当的改性可以提高其凝胶能力；也可以通过调整富含7S组分分离蛋白和富含11S组分分离蛋白的比例得到不同凝胶强度和起泡能力的分离蛋白产品。
探讨将两种分离蛋白应用于冰淇淋和面制品中对产品品质的影响，结果表明，富含11S组分分离蛋白可以显著提高冰淇淋的膨胀率和面团的粉质评价值，可以作为专用型大豆分离蛋白。
Soy protein isolates was mostly used as food ingredient to improve food textural and nutritional properties. 7S and 11S globlines are the major components of SPI, 7S is glycoprotein and have good solubility and emulsified ability, 11S have good gel ability and foaming ability, the ratio of 7S and 11S has important effects on the properties of SPI. In order to meet the requirement of SPI of various functional properties, the objectives of this study were to investigate the industrial technology of preparing 7S-Rich SPI and 11 S-Rich SPI and develop the specific SPI with high functional properties.
This study, the ultracentrifugation analysis method was used to investigate the size distribution of protein particles in soymilk prepared from different extracting method, the particles were fractioned as soluble fraction(diameter<50nm) and protein particle fraction(diameter>50nm). The results showed that under neutral extraction condition, adjusted the pH< 7.0 and low ionic strength, the protein particles in soy protein milk contained more 1S and the soluble fraction contained more 7S. According to this result, we lowed the seperation condition and developed the industrial technology of preparing 7S-Rich SPI and 11S-Rich SPI. The results of SDS-PAGE showed that 7S-Rich SPI contained 7S about 65% and 11S-Rich SPI contained 11S more than 86%.
The further study were carried out to investigate the physicochemical and functional properties of 7S-R SPI and 11S-R SPI, the results indicated that 7S-R SPI and 11S-R SPI showed higher quality and functional properties, such as, solubility, disperse stability, water-holding ability, oil-binding ability, emulsification and emulsifing stability compared with commercial SPI. The gel properties and foaming ability of 7S-R SPI and 11S-R SPI showed that various SPI products with different gel properties and foaming ability can be obtained by altering the ratio of 7S-R SPI and 11S-R SPI.
7S-R and 11S-R SPI were added in ice-cream and dough prepartion, the results showed that 11S-R SPI increased the volume of ice-cream and the farinaceous value of dough.
引文
1．朱秀清，江连州，富校轶．国内外大豆加工利用的研究进展(一)．食品科技，2001，6：
2．朱秀清，夏剑秋，刘宇峰．我国大豆蛋白制品中存在的问题及对策．食品工业科技，2001，22(2)：83～85
3．沈再春，沈群，费晓书等．国内大豆分离蛋白生产现状、差距及建议．粮食与饲料工业，1998(3)：35～37
4．刘志同等．功能性大豆分离蛋白的制备．中国粮油学报，1999，14(3)：
5．张振山，方继功编著．豆制食品生产工艺与设备．中国轻工业出版社，1988：1～3
6．郑建仙主编．现代功能性粮油制品开发．科学技术文献出版社，2003
7．郑广军．大豆冰淇淋的生产技术．应用科技，1998(3)：3～5
8．陈运中．冰淇淋膨胀率的测定方法．武汉食品工业学院学报，1994，4：33～36
9．董海洲，郭承东．全脂大豆粉对面包营养品质的影响．食品工业科技，1998，6：27～29
10．董怀海．大豆分离蛋白的提取及其改性方法．西部粮油科技，2001，26(1)：34～35
11．杜长安，陈复生主编．植物蛋白工艺学．中国商业出版社，1995：35
12．林忠平，尹光初．大豆储存蛋白研究．大豆科学，1983，2(3)：232～238
13．李新华，董海洲主编．粮油加工学．中国农业大学出版社，2002：301～310
14．李书国，陈辉，庄玉婷．大豆蛋白改性修饰技术研究．粮食与油脂，2000，1：26～28
15．郭尧君主编，蛋白质电泳技术．北京科学出版社，1999
16. Aitschul A. M., Wilcke H.L.. New Protein Foods. Vol.5. Seed Storage Proteins. Academic Press. Inc., 1985
17. Anderson,R.L., Wolf, W.J., and Glover, D.. J.Agric.FoodChem. 1973, 21: 251
18. Aoki,H., O.Taneyama, and M.Inami. Emulsifying Properties of sfoy protein:Characterisitics of 7S and 11S proteins. J.Food Science. 1980, 4 (45): 53
19. Badley, R.A., Atkinson,D., Hauser, H et al.. The Structure, physical and chemical properties of the soybean protein glycinin. Biochem.Biophys.Acta, 1975, 41:224～228
20. Bradford,M.M.. A rapid method for quantitation of protein utilization the priciple of protein-dye binding. Analytical Biochemistry. 1978, 72: 248～258
21. Blakesley, R.W., Boezi,J.A.. A new staining technique for protein in polyacrylamide gels using coomassie brilliant blue G-250. Anal.Biochem, 1977, 82:580～582
22. Chen, H.M., Muramoto,K., Yamauchi, F.. Structure analysis of antioxidative peptides from soybean β-conglycinin. J.Agric. Food Chem.. 1995, 43: 574～578
23. Chen,B.H.Y., Morr, C.V., Solubility and foaming properties of phytate-reduced soy protein isolate. J.FoodScience, 1985, 50: 1139～1142
24. Catsimpoolas,N., Kenney, J.A., Meyer, E.W. et al.. Molecular weight and amino acid composition of glycinin subunits. J.Sci.FoodAgric.. 1971, 22:448～450
25. Doyle,J.J., Schuler, M.A., Godette,W.D.et al.. The glycosylated seed storage proteins of Glycinin
max and Phsaseolus vulgaris. Structural homologies of genes and proteins. J.Biol.Chem. 1986, 261: 9228-9238
26. FAO/WHO. Protein Quality Evaluation; Food and Agricultural; Organization of the United National Rome, Italy, 1999, 66
27. Franzen,k.L.et al.. Functional properties of succinylated and acetylated soy protein.. J.Agric.Food Chem., 1976, 24 (2): 788～795
28. Fukushima, D.. Structures of plant storage proteins and therir functions. Food Rev. Int. 1991a, 7(3): 353～379
29. Fukushima, D.. Recent progredd of soybean protein foods: Chemistry. Technology and Nutrition Food Rev. Int. 1991b, 7(3): 323～351
30. Garcta, M.C.. Composition and Characterization of soybean and related products. J.Critical reviews in food science and nutrition, 1997, 37(4): 361～391
31. Guo,S.T., Ono,T., Mikami,M.. Incoporation of soymilk lipid into protein coagulum by addition of calcium chloride. J.Agric.Food Chem. 1999, 47(3): 901～905
32. Harada, J.J., Barker, S.J., Goldberg,R.B.. Soybean β-conglycinin genes are clustered and posttranscriptional processes. Plant Cell, 1989, 1: 415-425
33. Hu,S.Y., Stanley, D.W., Goff, H.D., et al.. Hydrocolloid/milk gel formation and properties. J.Food Sci., 1992, 57: 96
34. Hirotsuka,M., et al.. Phosphorylation of soybean protein. NipponShokuhin Kogyo Gakkaishi, 1985, 32 (9): 622～625
35. Iwabuchi,S., Yamauchi,F.. Determination of Glycinin and β-conglycinin in Soybean Proteins by Immunological Methods. J.Agric. Food Chem.. 1987, 35: 200～205
36. Kailasapathy, K.et al.. Improved nutritional value in wheat bread by fortification will full-fat winged bean flour. Journal of Food Science. 1985, 50
37. Kitamura K. , Takagi T. , Shibasaki, K. Subunit Structure of Soybean 11S Globulin. Agr.Biol.Chem.. 1976, 40(9): 1837～1844
38. Kinsella, J.E.. Functional properties of Soybean Proteins.. JOACS, 1979, 56: 242
39. Kinsella, J. E., Damodaran, S., German, B.. Physicochemical and functional properties of oilseed proteins with emphasis on soy protein. New Food Proteins, 1985, 5: 107～178
40. Koshiyama, I.. Factors influencing conformation changes in a 7S protein of soybean globulins by ultracentrifugalinveatigations. Agri.Biol.Chem.. 1968, 32:879～887
41. Kim,S.Y.et al.. Functional properties of proteolytic enzyme modified soy protein isolate. J.Agric.FoodChem., 1990, 38(3): 651～656
42. Koshiyama, I.. Purification of the 7S Component of Soybean Proteins. Agric.Biol.Chem. 1965, 29: 885～887
43. Maruyamas S., Suzuki H.. A peptide inhibitor of angiotensin I-Converting enzyme in tryptic hydrolysis of casein. Agric. Biol. Chem., 1982, 46(5): 1393～1394
44. Maruyama N.; Katsube Y.; Wada Y., et al. The role of N-linked glycans and extension regions of
soybean β-conglycinin folding, assembly and structural features. Eur. J. Biochem. 1998, 258: 854-862
45. Maruyama,N., Sato,R., Wada,Y., et al.. Strucutre-Physicochemical Function Relationship of Soybean β-conglycinin Constituent Subunits. J.Agric.Food Chem., 1999, 47: 5278-5284
46. Morr, C.V.. Current Status of Soy Protein Functionality in Food Systems. JAOCS, 1990, 67: 265～271
47. Nielsen,N.S.. Structure of Soybean Proteins. In New Protein Foods, Altschul A.M., Wilcke,H.L., Eds.Academic Pres. New York. 1985, 5: 27～64
48. Nagano,T., Hirotsuka, M., Mori,H.et al.. Dynamic Viscoelastic Study on the Gelation of 7S Globulin From Soybeans. J.Agric. Food Chem., 1992, 40: 941～944
49. Nagano,T., Mori,H., Nishinari,K.. Effect of heating and cooling on the gelation kinetics of 7S globulin from soybean. J.Agric. Food Chem., 1994, 42: 1415～1419
50. Nagano,T., Fukuda, Y., Akasaka, T.. Dynamic viscoelastic study on the gelation properties of β-conglycinin-rich and glycinin-rich soybean protein isolates. J. Agric.Food Chem., 1996, 44: 3484～3488
51. Ono,T., Choi, M.R.. Change in the composition and size distribution of soymilk protein particles by heating. Agric. Biol. Chem, 1991, 55(9): 2291～2297
52. Ono,T., Takeda, M., Guo, S.T.. Interation of protein particles with lipids in soybean milk. Biosci.biotech.biochem., 1996, 60 (7): 1165～1169
53. Otaba,A., Matusuura, M., Fukushima,D., Spectrophotometric determation of sulfhydryl groups in soymilk using 2,2'-Dithiobis-(5-nitropyridine). Nippon Shokuhin Kogyo Gakkaishi, 1989, 36: 707～711
54. Peng,I.C., Quass,D.W., Dayton,W.R. et al.. The physicochemical and functional properties of soybean 11S globulin a review: Cereal Chemistry. 1984, 61(6): 480～489
55. Petruccelli,S., Aón,M.C.. Relationship between the method of obtaination and the structural and functional properties of soy protein isolates.2.Surface properties.. J.Agric.Food Chem., 1994, 42(10): 2170～217
56. Paraskevopoulou,A., Kiosseoglou,V.. Texture Profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates. J.Food. Sci., 1997, 62:208
57. Pushi,G.. Modification of functional properties of soybean protein by proteolytic enzyme treatment.. Cereal Chem., 1975, 52: 644～655
58. Qi,M., Hettiarachchy, N.S., Kalapathy, U.. Solubility and emulsifying properties if soy protein isolates modified by pancreatin. J Food Sci., 1997, 62(6): 1110～1115
59. Saio,K., Watanabe,T.. Food Use o f Soybean 7S and 11S Proteins Extraction and Functional Properties of Their Fractions. J.Food Science, 1973, 38:1139～1145
60. Saio,K., Watanabe,T.. Differences in functional properties of soybean proteins. J.Texture Studies, 1978, 9: 1335～1357
61. Shimada,K., Matsushita, S.. Gel formation of soybean 7S and 11S proteins.. Agric.Biol.Chem.,
1980, 44: 637
62. Stein,K.. FDA approves health claims labeling for food containing soy protein. J.Am.Dietetic Assoc.. 2000, 100(3): 292
63. Sugano,M., Goto,S., Yamada,Y., et al., Cholesterol-Lowering Activity of Various Undigested Fractions of Soybean Protein in Rats. J. Nutr. , 1990, 120: 997～985
64. Thanh,V.H., Shibasaki,K.. Major proteins of soybean seed.Subunit structure of β-conglycinin. J.Agric. Food Chem., 1978a, 26: 692～295
65. Thanh,V.H., Okubo, K., Shibasaki,K.. Major Proteins of Soybean Seeds A Straightforward Fraction and Their Characterization Heterogeneity of Beta-Conglycinin. J. Agric.Food Chem., 1976, 24: 1117～1121
66. Thanh,V.H., Okubo, K., Shibasaki,K.. Isolation and Characterization of the Multiple 7S Globulins of Soybean. Plant Physiol., 1975, 56: 19～22
67. Utsumi,S., Inaba, H., Mori,T.. Heterogeneity of soybean glycinin. Phytochemistry. 1981, 20; 585～589
68. Utsumi,S., Kinsella, J.E.. Forces involved in soy protein gelation: Effect of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S and soy isolate. J. Food Sci., 1985, 50: 1278～1282
69. Wagner, J.R., Sorgentini,D.A. , A6n,M.C.. Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid treated soy isolates.. J.Agric.Food Chem.,1996, 44:1881～1889
70. Wright, D. J.. The seed globulins, Development in Food Proteins 5(B. J. F. Hudson,ed.). Elsevier, London, 1987: 81
71. Wolf, W.J., Babcock,G.E., Smith ,A.K.. Purification and Stability Studies of the 11S Component of Soybean Proteins. Arch, Biochem. Biophs., 1962, 99:265～274
72. Wolf, W.J., Sly, D.A.. Cryoprecipitation of Soybean 11S Protein. Cereal Chem., 1967, 44: 653～668
73. Wolf, W. J.. Physical and chemical properties of soybean proteins. JAOCS, 1997, 54(2): 112a～117a
74. Xie,Y.R., Hettiarachchy, N.S.. Xanthan gum effects on solubility and emulsification properties of soy protein isolate. J. Food Sci., 1997, 62(6): 1101～1104
75. Young, V.R.. Soy protein in relation to human protein and amino acid nutrition. J.Am.Deit Assoc., 1991, 91(4): 828～835
76. Yao,J.J., Tanteeratarm,K., Wei,L.S.. Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins. JAOCS, 1990, 67(12): 974～979
77. Yamauchi,F., Yamauchi,T., Iwabuchi.. Molecular understanding of heat-stimulated phenomena of soybean protein. Food Reviews International, 1991, 7 (3): 283～322
2．朱秀清，夏剑秋，刘宇峰．我国大豆蛋白制品中存在的问题及对策．食品工业科技，2001，22(2)：83～85
3．沈再春，沈群，费晓书等．国内大豆分离蛋白生产现状、差距及建议．粮食与饲料工业，1998(3)：35～37
4．刘志同等．功能性大豆分离蛋白的制备．中国粮油学报，1999，14(3)：
5．张振山，方继功编著．豆制食品生产工艺与设备．中国轻工业出版社，1988：1～3
6．郑建仙主编．现代功能性粮油制品开发．科学技术文献出版社，2003
7．郑广军．大豆冰淇淋的生产技术．应用科技，1998(3)：3～5
8．陈运中．冰淇淋膨胀率的测定方法．武汉食品工业学院学报，1994，4：33～36
9．董海洲，郭承东．全脂大豆粉对面包营养品质的影响．食品工业科技，1998，6：27～29
10．董怀海．大豆分离蛋白的提取及其改性方法．西部粮油科技，2001，26(1)：34～35
11．杜长安，陈复生主编．植物蛋白工艺学．中国商业出版社，1995：35
12．林忠平，尹光初．大豆储存蛋白研究．大豆科学，1983，2(3)：232～238
13．李新华，董海洲主编．粮油加工学．中国农业大学出版社，2002：301～310
14．李书国，陈辉，庄玉婷．大豆蛋白改性修饰技术研究．粮食与油脂，2000，1：26～28
15．郭尧君主编，蛋白质电泳技术．北京科学出版社，1999
16. Aitschul A. M., Wilcke H.L.. New Protein Foods. Vol.5. Seed Storage Proteins. Academic Press. Inc., 1985
17. Anderson,R.L., Wolf, W.J., and Glover, D.. J.Agric.FoodChem. 1973, 21: 251
18. Aoki,H., O.Taneyama, and M.Inami. Emulsifying Properties of sfoy protein:Characterisitics of 7S and 11S proteins. J.Food Science. 1980, 4 (45): 53
19. Badley, R.A., Atkinson,D., Hauser, H et al.. The Structure, physical and chemical properties of the soybean protein glycinin. Biochem.Biophys.Acta, 1975, 41:224～228
20. Bradford,M.M.. A rapid method for quantitation of protein utilization the priciple of protein-dye binding. Analytical Biochemistry. 1978, 72: 248～258
21. Blakesley, R.W., Boezi,J.A.. A new staining technique for protein in polyacrylamide gels using coomassie brilliant blue G-250. Anal.Biochem, 1977, 82:580～582
22. Chen, H.M., Muramoto,K., Yamauchi, F.. Structure analysis of antioxidative peptides from soybean β-conglycinin. J.Agric. Food Chem.. 1995, 43: 574～578
23. Chen,B.H.Y., Morr, C.V., Solubility and foaming properties of phytate-reduced soy protein isolate. J.FoodScience, 1985, 50: 1139～1142
24. Catsimpoolas,N., Kenney, J.A., Meyer, E.W. et al.. Molecular weight and amino acid composition of glycinin subunits. J.Sci.FoodAgric.. 1971, 22:448～450
25. Doyle,J.J., Schuler, M.A., Godette,W.D.et al.. The glycosylated seed storage proteins of Glycinin
max and Phsaseolus vulgaris. Structural homologies of genes and proteins. J.Biol.Chem. 1986, 261: 9228-9238
26. FAO/WHO. Protein Quality Evaluation; Food and Agricultural; Organization of the United National Rome, Italy, 1999, 66
27. Franzen,k.L.et al.. Functional properties of succinylated and acetylated soy protein.. J.Agric.Food Chem., 1976, 24 (2): 788～795
28. Fukushima, D.. Structures of plant storage proteins and therir functions. Food Rev. Int. 1991a, 7(3): 353～379
29. Fukushima, D.. Recent progredd of soybean protein foods: Chemistry. Technology and Nutrition Food Rev. Int. 1991b, 7(3): 323～351
30. Garcta, M.C.. Composition and Characterization of soybean and related products. J.Critical reviews in food science and nutrition, 1997, 37(4): 361～391
31. Guo,S.T., Ono,T., Mikami,M.. Incoporation of soymilk lipid into protein coagulum by addition of calcium chloride. J.Agric.Food Chem. 1999, 47(3): 901～905
32. Harada, J.J., Barker, S.J., Goldberg,R.B.. Soybean β-conglycinin genes are clustered and posttranscriptional processes. Plant Cell, 1989, 1: 415-425
33. Hu,S.Y., Stanley, D.W., Goff, H.D., et al.. Hydrocolloid/milk gel formation and properties. J.Food Sci., 1992, 57: 96
34. Hirotsuka,M., et al.. Phosphorylation of soybean protein. NipponShokuhin Kogyo Gakkaishi, 1985, 32 (9): 622～625
35. Iwabuchi,S., Yamauchi,F.. Determination of Glycinin and β-conglycinin in Soybean Proteins by Immunological Methods. J.Agric. Food Chem.. 1987, 35: 200～205
36. Kailasapathy, K.et al.. Improved nutritional value in wheat bread by fortification will full-fat winged bean flour. Journal of Food Science. 1985, 50
37. Kitamura K. , Takagi T. , Shibasaki, K. Subunit Structure of Soybean 11S Globulin. Agr.Biol.Chem.. 1976, 40(9): 1837～1844
38. Kinsella, J.E.. Functional properties of Soybean Proteins.. JOACS, 1979, 56: 242
39. Kinsella, J. E., Damodaran, S., German, B.. Physicochemical and functional properties of oilseed proteins with emphasis on soy protein. New Food Proteins, 1985, 5: 107～178
40. Koshiyama, I.. Factors influencing conformation changes in a 7S protein of soybean globulins by ultracentrifugalinveatigations. Agri.Biol.Chem.. 1968, 32:879～887
41. Kim,S.Y.et al.. Functional properties of proteolytic enzyme modified soy protein isolate. J.Agric.FoodChem., 1990, 38(3): 651～656
42. Koshiyama, I.. Purification of the 7S Component of Soybean Proteins. Agric.Biol.Chem. 1965, 29: 885～887
43. Maruyamas S., Suzuki H.. A peptide inhibitor of angiotensin I-Converting enzyme in tryptic hydrolysis of casein. Agric. Biol. Chem., 1982, 46(5): 1393～1394
44. Maruyama N.; Katsube Y.; Wada Y., et al. The role of N-linked glycans and extension regions of
soybean β-conglycinin folding, assembly and structural features. Eur. J. Biochem. 1998, 258: 854-862
45. Maruyama,N., Sato,R., Wada,Y., et al.. Strucutre-Physicochemical Function Relationship of Soybean β-conglycinin Constituent Subunits. J.Agric.Food Chem., 1999, 47: 5278-5284
46. Morr, C.V.. Current Status of Soy Protein Functionality in Food Systems. JAOCS, 1990, 67: 265～271
47. Nielsen,N.S.. Structure of Soybean Proteins. In New Protein Foods, Altschul A.M., Wilcke,H.L., Eds.Academic Pres. New York. 1985, 5: 27～64
48. Nagano,T., Hirotsuka, M., Mori,H.et al.. Dynamic Viscoelastic Study on the Gelation of 7S Globulin From Soybeans. J.Agric. Food Chem., 1992, 40: 941～944
49. Nagano,T., Mori,H., Nishinari,K.. Effect of heating and cooling on the gelation kinetics of 7S globulin from soybean. J.Agric. Food Chem., 1994, 42: 1415～1419
50. Nagano,T., Fukuda, Y., Akasaka, T.. Dynamic viscoelastic study on the gelation properties of β-conglycinin-rich and glycinin-rich soybean protein isolates. J. Agric.Food Chem., 1996, 44: 3484～3488
51. Ono,T., Choi, M.R.. Change in the composition and size distribution of soymilk protein particles by heating. Agric. Biol. Chem, 1991, 55(9): 2291～2297
52. Ono,T., Takeda, M., Guo, S.T.. Interation of protein particles with lipids in soybean milk. Biosci.biotech.biochem., 1996, 60 (7): 1165～1169
53. Otaba,A., Matusuura, M., Fukushima,D., Spectrophotometric determation of sulfhydryl groups in soymilk using 2,2'-Dithiobis-(5-nitropyridine). Nippon Shokuhin Kogyo Gakkaishi, 1989, 36: 707～711
54. Peng,I.C., Quass,D.W., Dayton,W.R. et al.. The physicochemical and functional properties of soybean 11S globulin a review: Cereal Chemistry. 1984, 61(6): 480～489
55. Petruccelli,S., Aón,M.C.. Relationship between the method of obtaination and the structural and functional properties of soy protein isolates.2.Surface properties.. J.Agric.Food Chem., 1994, 42(10): 2170～217
56. Paraskevopoulou,A., Kiosseoglou,V.. Texture Profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates. J.Food. Sci., 1997, 62:208
57. Pushi,G.. Modification of functional properties of soybean protein by proteolytic enzyme treatment.. Cereal Chem., 1975, 52: 644～655
58. Qi,M., Hettiarachchy, N.S., Kalapathy, U.. Solubility and emulsifying properties if soy protein isolates modified by pancreatin. J Food Sci., 1997, 62(6): 1110～1115
59. Saio,K., Watanabe,T.. Food Use o f Soybean 7S and 11S Proteins Extraction and Functional Properties of Their Fractions. J.Food Science, 1973, 38:1139～1145
60. Saio,K., Watanabe,T.. Differences in functional properties of soybean proteins. J.Texture Studies, 1978, 9: 1335～1357
61. Shimada,K., Matsushita, S.. Gel formation of soybean 7S and 11S proteins.. Agric.Biol.Chem.,
1980, 44: 637
62. Stein,K.. FDA approves health claims labeling for food containing soy protein. J.Am.Dietetic Assoc.. 2000, 100(3): 292
63. Sugano,M., Goto,S., Yamada,Y., et al., Cholesterol-Lowering Activity of Various Undigested Fractions of Soybean Protein in Rats. J. Nutr. , 1990, 120: 997～985
64. Thanh,V.H., Shibasaki,K.. Major proteins of soybean seed.Subunit structure of β-conglycinin. J.Agric. Food Chem., 1978a, 26: 692～295
65. Thanh,V.H., Okubo, K., Shibasaki,K.. Major Proteins of Soybean Seeds A Straightforward Fraction and Their Characterization Heterogeneity of Beta-Conglycinin. J. Agric.Food Chem., 1976, 24: 1117～1121
66. Thanh,V.H., Okubo, K., Shibasaki,K.. Isolation and Characterization of the Multiple 7S Globulins of Soybean. Plant Physiol., 1975, 56: 19～22
67. Utsumi,S., Inaba, H., Mori,T.. Heterogeneity of soybean glycinin. Phytochemistry. 1981, 20; 585～589
68. Utsumi,S., Kinsella, J.E.. Forces involved in soy protein gelation: Effect of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S and soy isolate. J. Food Sci., 1985, 50: 1278～1282
69. Wagner, J.R., Sorgentini,D.A. , A6n,M.C.. Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid treated soy isolates.. J.Agric.Food Chem.,1996, 44:1881～1889
70. Wright, D. J.. The seed globulins, Development in Food Proteins 5(B. J. F. Hudson,ed.). Elsevier, London, 1987: 81
71. Wolf, W.J., Babcock,G.E., Smith ,A.K.. Purification and Stability Studies of the 11S Component of Soybean Proteins. Arch, Biochem. Biophs., 1962, 99:265～274
72. Wolf, W.J., Sly, D.A.. Cryoprecipitation of Soybean 11S Protein. Cereal Chem., 1967, 44: 653～668
73. Wolf, W. J.. Physical and chemical properties of soybean proteins. JAOCS, 1997, 54(2): 112a～117a
74. Xie,Y.R., Hettiarachchy, N.S.. Xanthan gum effects on solubility and emulsification properties of soy protein isolate. J. Food Sci., 1997, 62(6): 1101～1104
75. Young, V.R.. Soy protein in relation to human protein and amino acid nutrition. J.Am.Deit Assoc., 1991, 91(4): 828～835
76. Yao,J.J., Tanteeratarm,K., Wei,L.S.. Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins. JAOCS, 1990, 67(12): 974～979
77. Yamauchi,F., Yamauchi,T., Iwabuchi.. Molecular understanding of heat-stimulated phenomena of soybean protein. Food Reviews International, 1991, 7 (3): 283～322