离子强度对大豆11S球蛋白表面疏水性及结构的影响-食品科学.PDF

※食品化学 食品科学 2018, Vol.39, No.08 39 离子强度对大豆11S球蛋白表面疏水性及 结构的影响 齐宝坤，江连洲，王 欢，李 杨* （东北农业大学食品学院，黑龙江哈尔滨 150030 ） 摘  要：对不同离子强度条件下大豆11S球蛋白溶解性、表面疏水性（H0 ）、Zeta 电位、粒径以及分子结构进行测 定，探讨离子强度对大豆11S球蛋白H H 及结构的影响。离子强度由0增加到0.9 ，大豆11S球蛋白的溶解性降低， 增 0 0 α β 加，Zeta 电位绝对值降低，平均粒径增加。此外，随着离子强度的增加， -螺旋含量降低， -折叠含量增加，蛋白 质的酪氨酸和色氨酸残基由“包埋”态转变为“暴露”态，这种结构的变化可能导致H0 的增加。不同离子强度条件 下大豆11S球蛋白的二硫键构型发生了改变，这可能会影响蛋白质的H0 。 关键词：离子强度；大豆11S球蛋白；表面疏水性；结构 Effect of Ionic Strength on Surface Hydrophobicity and Structure of 11S Glycinin * QI Baokun, JIANG Lianzhou, WANG Huan, LI Yang (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract: Solubility, surface hydrophobicity (H0), Zeta potential, particle size and molecular structure of 11S glycinin at different ionic strengths were determined. The effect of ionic strength on H0 and structure of 11S glycinin was explored. Results showed that the solubility and absolute value of Zeta potential were decreased whereas H0 and average particle size were increased with increasing ionic strength from 0 to 0.9. Moreover, the content of α-helix structure was decreased and the content of β -sheet structure was increased. The tyrosine and tryptophan residues of the protein was transformed from “embedding” to “