Effects of AOT reverse micelle on properties of soy globulins
Effects of AOT reverse micelle on properties of soy globulins
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DOI：
10.1016/j.foodchem.2008.04.026
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发表时间：
2008-12
期刊：
影响因子：
8.8
通讯作者：
Xiaoyan Zhao;Fusheng Chen;Junqing Chen;G. Gai;W. Xue;Li-te Li-Li-te-Li-2107892923
中科院分区：
文献类型：
--
作者：
Xiaoyan Zhao;Fusheng Chen;Junqing Chen;G. Gai;W. Xue;Li-te Li-Li-te-Li-2107892923
本研究的重点是 AOT 反胶束对大豆蛋白中 7S 和 11S 球蛋白物理化学性质的影响，并与水缓冲液提取进行比较。结果表明，AOT反胶束提取后，7S和11S球蛋白的表面疏水性和SH基团含量以及11S球蛋白的SS键含量增加，而7S球蛋白的SS键含量减少。通过差示扫描量热法 (DSC) 和流变仪研究了两种方法提取的 7S 和 11S 球蛋白的热学和流变学性质。结果发现，水缓冲液提取的 7S 和 11S 球蛋白的峰值变性温度和转变热与 AOT 反胶束提取不同。 AOT反胶束不影响11S球蛋白的凝胶特性，但影响7S球蛋白的凝胶特性。 AOT反胶束得到的7S球蛋白的硬度、弹性、胶粘性、粘附性和咀嚼性均低于水缓冲液提取的7S球蛋白，但胶粘性较高。
This study was focused on the influence of AOT reverse micelle on physical–chemical properties of 7S and 11S globulins from soy proteins, and compared with aqueous buffer extraction. The results showed that the contents of the surface hydrophobicity and SH groups of 7S and 11S globulins and SS bonds of 11S globulin, using AOT reverse micelle extraction, were augmented, and SS bonds of 7S globulin decreased. The thermal and rheological properties of 7S and 11S globulins extracted using the two methods were studied by differential scanning calorimetry (DSC) and rheometery. It was found that the peak denaturation temperature and heat of transition of 7S and 11S globulins with aqueous buffer extraction were different from that with AOT reverse micellar extraction. The AOT reverse micelle did not affect the gel properties of 11S globulin, while it influenced 7S globulin’s. Hardness, springiness, gumminess, adhesiveness and chewiness of 7S globulin from AOT reverse micelle were lower than that from aqueous buffer extraction, but gumminess was higher.