大豆球蛋白

β&伴球蛋白的作用明显大于大豆球蛋白。

The role of β - conglycinin is significantly larger than glycinin .

大豆球蛋白及β-伴大豆球蛋白在仔猪体内消化动力学研究

A study of digestion dynamics of glycinin and β - con glycinin in piglets

大豆球蛋白G1启动子的克隆及植物表达载体构建

Cloning of soybean glycinin G1 promoter and construction of plant expression vector

伴大豆球蛋白水解肽对灌喂大肠杆菌（E.coli）的小鼠肠道微生物区系和健康的影响

Effect of conglycinin pepsin hydrolysates on intestinal bacterial community and health in mice after feeding E.coli

大豆球蛋白在空气-水界面上的吸附随着初始体相蛋白浓度的增加而加快，受体相pH值的影响很大。

Adsorption of soy glycinin at the air-water interface increased with the increasing protein concentration in the initial bulk phase , and depended especially on the pH value .

分离7S和11S大豆球蛋白简便方法

A Simple Method of Separation 7S and 11S Globulin From Soybean

SDS-PAGE分析表明，天然SPI的大豆球蛋白最易为胃蛋白酶所消化，而β-伴大豆球蛋白则较难。

SDS - PAGE analysis showed that , glycinin of SPI was the most easily digested by pepsin , and β - conglycinin was the most difficult .

结果表明，碱提酸沉膜分离法的分离效果明显优于传统的方法，所得的7S和11S大豆球蛋白的纯度可以分别达到75.5%和84.7%。

Results showed that the new method is better than traditional methods and the purity of7S and11S is75.5 % and84.7 % respectively .

GlymBd30K、GlymBd28K和β-伴大豆球蛋白（7S球蛋白）的α-亚基（MW68k）是大豆中的主要致敏蛋白。

Gly m Bd 30K , Gly m Bd 28K and α - Subunit of β - Conglycinin ( MW 68k ) are the main allergens of soybean .

结果表明，大豆球蛋白酸性亚基的Ax多肽链最容易被水解，所有的酶对其均有作用，而碱性亚基和大豆伴球蛋白的β亚基最难被水解。

The results indicate that Ax peptides of the acid subunit of soybean glycinin was most susceptible , and the β bands of β - conglycinin and basic subunit of glycinin was most resistant to digestion .

本研究选择低温脱脂大豆粕为原料，提出并采用碱提酸沉膜分离法来分离7S和11S大豆球蛋白，通过SDS-PAGE电泳鉴定分离纯度，并与传统的几种方法比较分离效果。

This paper studied on the separation of 7S and 11S globulin from the defatted soy flake by a new method , which used the alkaline extraction , acidic precipitation and membrane technology . The purity of separation were determined and compared with some traditional methods by SDS-PAGE gradient electrophoresis .

7S含量、大豆球蛋白/β-伴球蛋白（11S/7S）与北豆腐的得率呈不显著的正相关关系；

There were significantly negatively correlations between soybean oil content Bei-tofu yield and its water-holding ability . While the correlation between the content of P-conglycinin ( 7S ) and the ratio of glycinin ( 11S ) to β - conglycinin ( 7S ) and the yield were not significant .

伴大豆球蛋白胃蛋白酶水解肽对小鼠免疫功能及肠道内环境的影响

Effects of conglycinin peptides on immunity and intestinal ecosystem in mice

β-伴大豆球蛋白水分散液的弱凝胶流变学性质

Weak Gel-like Rheological Properties of Aqueous Soy β - Conglycinin Dispersions

β-伴大豆球蛋白天然活性亚基的分离纯化

Isolation and Purification of Natural Active Subunits from β - Conglycinin

大豆球蛋白研究以及在改良稻米营养品质中的应用

Glycinin Research and Its Use in the Improvement of Rice Nutritive Quality

大豆球蛋白基因转化桑树获得转基因植株

Transgenic Plants via Transformation of Glycinin Gene to Mulberry

大豆球蛋白经口诱发五指山小型猪过敏反应的实验研究

Anaphylactic reactions in WZS minipig orally induced by glycinin

等电点沉淀法分离大豆球蛋白酸性亚基和碱性亚基

Isolation of Acidic Subunits and Basic Subunits from Glycinin using Isoelectric Point Precipitation

β-伴大豆球蛋白水解产物中糖肽的分离和鉴定

Isolation and Identification of Glycopeptides in Soy Protein Hydrolysate

大豆球蛋白基因表达载体的构建及对桑树的遗传转化

Construction of Expression Vector for Glycinin Gene and Its Transformation to Morus alba

大豆球蛋白基因转化水稻的研究

Transferring of Soybean Glycinin Gene into Rice

固定化酶对酪蛋白水解度达47.5%，对大豆球蛋白达11.6%。

The degree of hydrolysis was 47.5 % for casein and 11.6 % for soybean protein .

伴大豆球蛋白水解肽对小鼠抗大肠杆菌感染和肠道微生物区系的影响

Effect of Hydrolysates from Soybean Conglycinin on Anti-infection of E.coli and Intestinal Microbial Community in Mice

大豆球蛋白的性质

The properties of soybean globulin

β-伴大豆球蛋白β亚基的纯化及免疫活性鉴定

Purification of β Subunit from β - conglycinin and Identification of Immunological Activity of the Prepared Subunit

伴大豆球蛋白促双歧杆菌增殖肽的分离和鉴定及其对肠道细菌区系的影响

Separation of Growth-stimulating Peptides for Bifidobacterium from Soybean Conglycinin and Effect on Bacterial Community of Intestine Involved

β-伴大豆球蛋白是大豆中的主要贮藏蛋白质，结构分析表明它是一种糖蛋白。

β - conglycinin , one of the dominant storage proteins of soybean , is a kind of glycoprotein .

从流变学的角度分析，大豆球蛋白吸附到空气-水界面上所形成的粘弹性的吸附膜实际上是弹性的。

Soy glycinin adsorbed at the air-water interface formed viscoelastic adsorbed films , from the view of rheological point , which were actually elastic .

随着浸提时间的延长，部分巯基发生氧化形成二硫键，大豆球蛋白游离巯基含量降低。

The decreased free sulfhydryl content of glycinin indicated that the oxidation of free sulfhydryl and the formation of disulfide bond while extract time prolonged .