Lui Dora Y M, White Edward T, Litster James D
Division of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia.
J Agric Food Chem. 2007 Mar 21;55(6):2467-73. doi: 10.1021/jf062436p. Epub 2007 Feb 24.
The solution concentration profiles of soy protein and its components, glycinin and beta-conglycinin, as a function of pH and initial concentration have been measured. The concentration profiles generally followed a U-shaped trend with pH, with a minimum at around pH 4-5. Dissolution concentration unexpectedly increased with the initial concentration of the solution, with the increase being approximately proportional to the increase in initial concentration. The reasons for this are not clear. For the initial concentrations studied, beta-conglycinin is undersaturated between pH 5 and 7 and remains in solution, while glycinin becomes supersaturated in the same pH range and precipitates. Therefore separation of the two proteins can be achieved.
已测量了大豆蛋白及其组分大豆球蛋白和β-伴大豆球蛋白的溶液浓度分布随pH值和初始浓度的变化情况。浓度分布通常随pH值呈U形趋势，在pH值约4-5时达到最小值。溶解浓度意外地随溶液的初始浓度增加，且增加量大致与初始浓度的增加成正比。其原因尚不清楚。在所研究的初始浓度下，β-伴大豆球蛋白在pH值5至7之间不饱和并保留在溶液中，而大豆球蛋白在相同pH范围内变得过饱和并沉淀。因此可以实现两种蛋白质的分离。
