期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 23, 期 6, 页码 1785-1791出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0244-8
关键词
7S globulin; 11S; lecithin; interaction
资金
- National Key Technology Support Program of China [2012BAD34B03]
Interactions between lecithin (Lec) and soybean 11S and 7S globulins were investigated using fluorescence spectroscopy. Fluorescence of 11S and 7S was quenched by Lec. The quenching mechanism was static due to formation of a complex. Thermodynamic parameters were measured using the van't Hoff equation. Interactions of Lec with both globulins were driven by hydrophobic forces and binding processes were spontaneous. A larger absolute value of Delta G for 11S indicated that binding of 11S was much easier with Lec. Three-dimensional fluorescence spectra showed that binding of Lec with 11S more easily induced changes in the microenvironments of Trp and Tyr and in the polypeptide backbone structure of 11S. Simulated experiments verified that soybean proteins with a high 11S content combine both more easily and more strongly with Lec.
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