摘要铁蛋白是广泛存在于生物体内的一种球形铁储存蛋白，是生物体内的一种保守性较高的多功能亚基蛋白。铁蛋白能够将机体内的铁保持在可溶、无毒和生物体可利用的形式，通过储存和释放铁来维持机体内铁平衡。铁蛋白不仅是机体中重要的铁储存蛋白，同时也能有效保护生物体免受来自氧自由基的损伤，具有去除铁的毒性以及调节铁代谢平衡、抗氧化胁迫、消除部分重金属和有毒分子的毒害等功能。随着其结构和功能研究的深入，铁蛋白逐渐成为相关领域研究的热点之一。本课题将研究从大豆种子中分离提取的铁蛋白，通过电泳纯度、氨基酸组成分析进行初步了解，从而更深层次的研究其加工功能特性，包括溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性以及持水性，并与大豆分离蛋白对比，以期为其在食品工业中的应用提供理论依据，从而综合评价大豆铁蛋白在食品工业中的应用价值。46948

Abstract Ferritin is widely present in vivo of a spherical iron storage protein, is a conservative higher vivo multifunctional protein subunits.Ferritin iron in the body can be maintained in the form of soluble, non-toxic and organisms can be utilized to maintain iron balance in the body through the storage and release of iron.Ferritin is not only important in the body's iron storage protein, but also to effectively protect the organism against damage from oxygen free radicals, toxic removal of iron and regulate iron homeostasis, resistance to oxidative stress, eliminate some heavy metals and toxic molecules poison and other functions.With the in-depth study of the structure and function of ferritin is becoming one of the hottest research in related fields.This paper will examine the separation and extraction from soybean seeds ferritin, purity by electrophoresis, amino acid composition analysis of preliminary understanding, and thus to study its deeper processing features, including solubility, emulsification, emulsion stability, foaming, foam stability and water holding capacity, and contrast with the soy protein isolate, in order to provide for their application in the food industry theoretical basis, and thus the value of the comprehensive evaluation of the soybean ferritin in the food industry.

毕业论文关键词：铁蛋白； 贮藏蛋白； 分离提取； 加工功能特性

Keyword: Ferritin; Storage proteins; Separation and extraction; Functional properties

目   录

1.引言 5

2.材料与方法 5

2.1材料与试剂 5

2.1.1材料 5

2.1.2试剂 6

2.2仪器与设备 6

2.3试验与方法 6

2.3.1大豆铁蛋白的提取 6

2.3.2大豆铁蛋白的纯度分析 7

2.3.3大豆铁蛋白的氨基酸组成分析 7

2.3.4大豆铁蛋白的加工功能特性分析 7

2.3.4.1不同pH值条件下SSF溶解性测定 7

2.3.4.2不同pH值条件下SSF乳化性测定 8

2.3.4.3不同pH值条件下SSF发泡性及泡沫稳定性测定 8

2.3.4.4不同pH值条件下SSF持水性能测定 8

2.3.5数据统计与分析 9

3.实验结果与分析 9

3.1大豆铁蛋白的纯度分析 9