文献类型：期刊文献

中文题名：大豆11S球蛋白在空气-水界面上的吸附动力学

英文题名：Adsorption Dynamics of Soy 11S Globulin at the Air-Water Interface

作者：周春霞[1];杨晓泉[2];温其标[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]华南理工大学食物蛋白研究工程中心,广东广州510640

年份：2006

卷号：25

期号：6

起止页码：58

中文期刊名：食品与生物技术学报

外文期刊名：Journal of Food Science and Biotechnology

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

基金：广东省"十五"攻关农产品加工重大专项(A20301)

语种：中文

中文关键词：大豆11S球蛋白;空气-水界面;吸附;表面压力

外文关键词：soy glycinin; air-water interface; adsorption; surface pressure

中文摘要：采用轴对称滴形分析法研究了大豆11S球蛋白在空气-水界面上的吸附动力学,主要检测了不同浓度和pH值条件下表面压力随吸附时间的变化。实验表明,大豆11S球蛋白在空气-水界面上的吸附随初始体相蛋白质质量分数的增加而加快,受pH值的影响尤其明显。当pH=3.0时,11S球蛋白快速吸附到空气-水界面上;而当pH=5.0时,吸附明显下降。在吸附的初始阶段,扩散控制吸附动力学;而当表面压力较高时,蛋白质分子在界面上的展开和重排控制吸附动力学。

外文摘要：Axisymmetric drop shape analysis was used to investigate the adsorption dynamics of soy 11S globulin at the air-water interface. Changes of surface pressure with adsorption time were determined at different protein concentration and pH. The results showed that the adsorption of soy 11S globulin at the air-water interface increased with increasing protein concentration in the initial bulk phase, and was sensitive especially to the pH value. Soy 11S globulin was adsorbed rapidly to the air-water interface at pH 3.0, but the adsorption decreased dramatically at pH 5. 0. At the initial adsorption period, the adsorption kinetics controlled by diffusion, but at the higher surface pressure, it was controlled by the unfolding and rearrangement of protein at the interface,while controlled the absorption.