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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Structural Characteristics of Purified beta-Conglycinin from Soybeans Stored under Four Conditions.
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Structural Characteristics of Purified beta-Conglycinin from Soybeans Stored under Four Conditions.

机译：在四个条件下储存的大豆中纯化的β-伴大豆球蛋白的结构特征。

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摘要

Four storage conditions including adverse conditions [84% relative humidity (RH), 30 degrees C], mild conditions (57% RH, 20 degrees C), cold conditions (4 degrees C), and uncontrolled ambient conditions were used for storing soybeans. The storage time was 9 months for the adverse conditions and 18 months for the other three conditions. beta-Conglycinin was purified and characterized with respect to its molecular properties. After storage under the adverse conditions, beta-conglycinin showed no significant changes in total sugar content, surface hydrophobicity, free SH and SS bonds, and amino acid composition within 6 months; however, it showed a significant decrease in surface hydrophobicity and a significant increase in total free SH and total SH including SS content after 6 months. Analysis of the secondary structure showed a significant increase in alpha-helix content, but a significant decrease in beta-sheet content after 3 months. For the other three conditions, no significant changes occurred tothe structures of beta-conglycinin when compared to the control. The molecular mass of beta-conglycinin remained in the range of 199-212 kDa for all conditions during the entire storage periods.
机译：用于存储大豆的条件包括不利条件[84％相对湿度（RH），30摄氏度]，温和条件（57％RH，20摄氏度），寒冷条件（4摄氏度）和不受控制的环境条件。不利条件的存储时间为9个月，其他三种条件的存储时间为18个月。 β-伴大豆球蛋白被纯化并就其分子特性进行表征。在不利条件下储存后，β-伴大豆球蛋白在6个月内的总糖含量，表面疏水性，游离的SH和SS键以及氨基酸组成没有明显变化。然而，在6个月后，其表面疏水性显着降低，总游离SH和包括SS含量在内的总SH显着增加。二级结构的分析显示，α-螺旋含量显着增加，但3个月后β-折叠含量显着下降。对于其他三个条件，与对照相比，β-伴大豆球蛋白的结构没有发生显着变化。在整个存储期间的所有条件下，β-伴大豆球蛋白的分子量始终保持在199-212 kDa范围内。

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