State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province, PR China.
Food Chem. 2014 Aug 1;156:14-22. doi: 10.1016/j.foodchem.2014.01.083. Epub 2014 Feb 6.
In this study, soy proteins were reduced with 0.1-10mM dithiothreitol (DTT) to obtain an increasing number of sulphydryl groups (SH) with a similar particle size. Aggregation was promoted by increasing the degree of reduction when heated (100°C, 30min), resulting in larger sized aggregates (from 40 to 70nm) and a higher viscosity of the aggregate dispersion. The disulphide bond (SS) content decreased and the less SS linked polymer, which was composed of acidic (A) polypeptide of glycinin, basic (B) polypeptides of glycinin, and a small amount of α' and α subunits of β-conglycinin, was formed with increasing reduction degree, suggesting that SH/SS polymerisation was not the driving force for aggregation. The larger aggregates with increasing degrees of reduction were composed of more B of glycinin and β of β-conglycinin, suggesting that the A and the small amount of α' and α in the SS linked polymer have an inhibiting effect on protein aggregates formation.
在这项研究中，使用 0.1-10mM 的二硫苏糖醇（DTT）还原大豆蛋白，以获得具有相似粒径的越来越多的巯基（SH）。通过在加热时增加还原程度（100°C，30 分钟）来促进聚集，从而导致更大尺寸的聚集物（从 40 到 70nm）和聚集物分散体的更高粘度。二硫键（SS）含量减少，并且具有较少 SS 连接的聚合物形成，其由甘氨酸的酸性（A）多肽、甘氨酸的碱性（B）多肽和少量β-伴大豆球蛋白的α'和α亚基组成，随着还原程度的增加而增加，表明 SH/SS 聚合不是聚集的驱动力。随着还原程度的增加，较大的聚集物包含更多的甘氨酸 B 和β-伴大豆球蛋白β，表明 SS 连接聚合物中的 A 和少量的α'和α 对蛋白质聚集物的形成具有抑制作用。
