文档介绍：
三种大豆种子贮藏蛋白亚基缺失种质蛋白
功能性的评价#
张国敏,张亚琴,麻浩**
5
10
15
20
25
30
35
40
(南京农业大学作物遗传与种质创新国家重点实验室)
摘要:通过聚合育种筛选获得三种大豆种子贮藏蛋白亚基缺失新类型种质,分别为只含 7S
亚基类型、只含α+β亚基类型以及 A3+α’亚基缺失类型。本研究对这三种大豆类型种
子贮藏蛋白功能性进行评价,结果表明:只含α+β类型大豆种子贮藏蛋白具有优异的表面
疏水性和起泡性,只含 7S 亚基类型具有优异的乳化性;而三种类型的蛋白凝胶硬度和凝胶
破裂强度均较差;在热学特性上,三种类型的蛋白变性温度相似,11S 亚基变性温度高于 7S
亚基。对三种新类型种质蛋白亚基含量与功能性之间进行主成分分析,发现蛋白乳化稳定性
与 11S 亚基含量、酸性亚基含量以及 11S/7S 比值之间呈显著负相关;起泡能力与β亚基含
量呈极显著正相关。
关键词:大豆;7S 组分;α+β亚基;A3+α’亚基;缺失;蛋白功能性评价
中图分类号:
Evaluations on functional properties of proteins from three
types of soybean lines lacking different seed storage protein
subunits
ZHANG Guomin, ZHANG Yaqin, MA Hao
(State Key Lab of Crop ics and Germplasm Enhancement,Nanjing Agriculrual University)
Abstract: Three types of soybean lines lacking different seed storage protein subunits were bred
through pyramiding breeding, including line only containing 7S, line only containing α+β subunits,
and line only lacking A3+α’subunits. In the present study, the functional properties of proteins
extracted from the 3 types of soybean lines were determined. The result indicated that the protein
from the line only containing α+β had excellent surface hydrophobicity and foaming capability,
while the one from the line only containing 7S had outstanding emulsifying capability. Gel
hardness and rupture strength of proteins extracted from the three types of soybean