Zhao Xiaoyan, Zhang Xiaowei, Liu Hongkai, Sun Han
Department of Food Science and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China.
J Food Sci Technol. 2018 Dec;55(12):4909-4917. doi: 10.1007/s13197-018-3425-2. Epub 2018 Sep 20.
The work attempted to study on separating the α', α and β subunits of 7S globulin from soybean proteins by reverse micelles. The effects of six single factors (W, time, temperature, pH, surfactant concentration and salt solution species) on three subunit partitioning were discussed. The main influence factors (time, temperature and surfactant concentration) were optimized by the response surface test (Box-Behnken design, three factor three level) in order to optimize the forward extracting three subunits of 7S globulin. It was observed that the independent factor had substantial effect on the forward extraction yield of three subunits of 7S globulin. The statistical analysis showed that the reverse micelles could significantly affect the forward extraction efficiency of protein subunits. The highest forward extraction efficiency of α', α and β subunits achieved 78.21, 63.65 and 61.34%, respectively. The proposed method also showed that the forward extraction efficiency of subunits with larger molecular weight was higher than low molecular weight.
该研究试图通过反胶束法从大豆蛋白中分离7S球蛋白的α'、α和β亚基。讨论了六个单因素（水含量、时间、温度、pH值、表面活性剂浓度和盐溶液种类）对三种亚基分配的影响。通过响应面试验（Box-Behnken设计，三因素三水平）对主要影响因素（时间、温度和表面活性剂浓度）进行优化，以优化7S球蛋白三种亚基的正向提取。结果表明，各独立因素对7S球蛋白三种亚基的正向提取率有显著影响。统计分析表明，反胶束能显著影响蛋白质亚基的正向提取效率。α'、α和β亚基的最高正向提取效率分别达到78.21%、63.65%和61.34%。该方法还表明，分子量较大的亚基的正向提取效率高于分子量较小的亚基。
