萃取过程大豆蛋白分子结构与功能特性关系变化规律及调控

在前期研究的基础上，运用FTIR、AASA等研究反胶束萃取过程中大豆蛋白的AA组成和序列等变化规律，分析影响这些变化的主要因素并探索其影响规律；探索蛋白AA组成和序列的变化对其分子结构与功能特性关系的影响规律。利用DSC、动态流变仪等研究在萃取过程中大豆7S与11S球蛋白相态行为变化规律，阐明这些变化对大豆蛋白结构和功能特性关系影响机制。 借助UV、LC-MS等探索与表征在萃取过程中蛋白分子内和分子间相互作用产生的方式以及强弱相互作用的基本化学规律；研究大豆蛋白分子相互作用对蛋白结构与功能关系影响规律及调控。利用智能自动水份测定仪等分析不同反胶束体系对蛋白分子结构和功能特性影响并探索其影响规律。 运用AFM、电泳仪等技术监测和研究萃取对大豆蛋白分子结构变化影响规律；探索并表征大豆蛋白分子结构在萃取过程中与其功能特性关系变化规律，建立大豆蛋白功能特性变化规律的调控机制。

On the basis of the preliminary studies,the variation law of AA composition and sequence of soy protein in reverse micelle extraction process is studied by FTIR and AA sequences analyzer etc., the main factors which influence these changes are analyzed, and its influence rule explored;the influence law of the change of AA composition and sequence of protein on the relationship between molecular structure and functional properties explored.The variation law of phase behavior in the process of extraction of soybean 7s and 11s globulin is investigated by means of DSC and dynamic rheometer etc., and to elucidate the influence mechanism of the relationship between structural and functional properties of soy protein affected by these changes. The producing mode of intramolecular and intermolecular interaction and the basic chemical regularity of the strong and weak interactions in the protein extraction process are explored and expressed by UV and LC-MS etc.;the effect law and regulation of relationship between structure and function of protein affected by the interaction of soy protein molecules are investigated.By the intelligent automatic moisture determinator etc.,the impacts of different reverse micelle system on the structural and functional properties of the protein molecules are analyzed and the influence rules are explored. By the technology of AFM and electrophoresis apparatus etc. ,the influence law of extraction on the change of soy protein molecular structure are monitored and studied; the variation law of interrelatedness between the molecular structure of soy protein and its functional properties in the extraction process are also explored and expressed, and the regulatory mechanism of the change law of the soy protein functional properties are further established.