蛋白质溶解度

通过蛋白质溶解度（PS）指标和体外透析管法测定了不同热处理对脱毒桐饼（粕）蛋白质品质的影响。

The effects of different heat treatment on protein quality of detoxified Tung cake ( meal )( DTC ⅱ,ⅲ, DTM ⅰ) were studied by protein solubility index and dialysis tube method in vitro .

在中国对虾肌动球蛋白（Aotomyosin）经冷冻变性和热变性后，对Ca2＋－ATPase、Mg2＋－ATPase活性及蛋白质溶解度进行了研究。

The Ca 2 + or Mg 2 + - ATPase activity and solubility of actomyosin ( AM ) from Penaeus Chinensis due to freeze and thermal denaturation were studied .

盐溶性蛋白质溶解度（EPN）的变化与蛋白质变性密切相关，可能也与缢蛏的鲜度存在较大关系。

The EPN change was closely associated with the denaturation of proteins , and also with the freshness of razor clam .

蛋白质溶解度在膨化温度超过130℃时下降迅速。

Protein dispensability index decreased rapidly at the extruded temperature higher than 130 ℃ .

蛋白质溶解度法评价几种主要油料饼粕品质的研究

Study of the Quality of Several Main Oilseed Cakes or Meals with Protein Solubility Method

蛋白质溶解度降低（P<0.05），仅受榨油方法影响；

Protein solubility was significantly reduced ( P < 0.05 ), and affected by processing methods .

结果表明：加工中温度升高极显著降低全价粉料总赖氨酸含量（P<0.01），显著降低蛋白质溶解度（P<0.05）；

The results are as follows : The temperature reduces the amount of total lysine significantly ( P < 0.01 ), and the protein solubility ( P < 0.05 ) .

结果表明，随着霉菌生长不断加强，豆粕的蛋白质溶解度在逐渐减少，霉菌增长与豆粕的蛋白质溶解度降低有较强的负线性相关关系（P<0.05）；

The result showed : As the molds of soybean meal was increasing , the PS were decreased . The relationship of the quantity of the molds and the PS reduce was linear regression ( p < 0 . 05 );

近年来分子生物学尤其是蛋白质工程的应用有效地提高蛋白质的溶解度、均一性及可结晶性等内在特性，促进蛋白质的结晶，成为提高蛋白质结晶能力和蛋白质晶体分辨率的有效途径。

Common strategies and examples of protein engineering in improving protein solubility , homogeneity , and crystallizability are presented .

小麦蛋白是一种优质、价廉的蛋白质资源，除含有丰富的谷氨酸外还含有较多的疏水性氨基酸，导致蛋白质溶解度较低，从而限制了其在食品工业中的应用。

Wheat gluten is a kind of cheap and superior quality protein resources . But the presence of hydrophobic amino acids leads to low solubility , and its application is limited .