The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties
复制标题
不同大豆品种的蛋白质灵活性与理化和构象特性的关系研究
DOI：
10.1016/j.foodhyd.2020.105709
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发表时间：
2020-06
影响因子：
10.7
通讯作者：
Jiang Lianzhou
中科院分区：
文献类型：
--
作者：
Zhu Ying;Fu Shaoyu;Wu Changling;Qi Baokun;Teng Fei;Wang Zhongjiang;Li Yang;Jiang Lianzhou
The conformation and physicochemical attributes of proteins play important roles in determining their flexibility. This study investigates the structural flexibility of twelve different soybean proteins. Results suggest that amino acids not only affects protein flexibility but its spatial structure as well. In addition, β-conglycinin protein contained more flexible subunits than glycinin. The HN-87, HN-48, HH-44 and HH-53 proteins were more flexible with lower α-helix content. Other key factors that influence higher structural flexibility include higher surface hydrophobicity and fewer disulfide bonds. Furthermore, more flexible proteins ensured the unfolding of the polypeptide chain backbone and endowed them with excellent emulsifying characteristics. In all, flexible proteins showed stronger surface activity than rigid ones. These findings thus provide clear evidence on the structural flexibility-functional properties interactions of different soybean proteins.
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影响因子：
3.4
作者：
Gusakov, AV;Sinitsyn, AP;Ankudimova, NV
通讯作者：
Ankudimova, NV
影响因子：
2.4
作者：
M. E. Steffolani;P. Villacorta;Eduardo R. Morales-Soriano;R. Repo-Carrasco;Alberto E. León;Gabriela T. Pérez
通讯作者：
M. E. Steffolani;P. Villacorta;Eduardo R. Morales-Soriano;R. Repo-Carrasco;Alberto E. León;Gabriela T. Pérez
影响因子：
10.7
作者：
Shevkani, Khetan;Singh, Narpinder;Rana, Jai Chand
通讯作者：
Rana, Jai Chand
DOI：
10.1002/(sici)1097-0010(199611)72:3
发表时间：
1996-11
影响因子：
4.1
作者：
C. Boyer;S. Joandel;A. Ouali;J. Culioli
通讯作者：
C. Boyer;S. Joandel;A. Ouali;J. Culioli
使用挤压预处理和受控酶水解相结合的方法对大豆分离蛋白进行改性，以改善乳化性能
影响因子：
10.7
作者：
Chen, Lin;Chen, Jianshe;Zhao, Mouming
通讯作者：
Zhao, Mouming