Studies On Extraction Of Soybean 11S And 7S Globulin And Microstructure Of Gels

Currently, soy protein has been widely used in food industry, and also has a great prospect in the non-food products. Up to now, few papers are published concerning about cell tissue engineering scaffold materials made by soy protein. Soybean 11S and 7S globulin are the main composition of soybean protein. This paper based on low-temperature defatted soybean flour as raw material, aiming at obtaining soybean 11S and 7S globulin, and comparative studied two kinds of methods(glucose acid lactone as coagulator and heated) for the preparation of soybean globulin composite gels' properties and microstructures. The co-culture of gels with myoblasts (C2C12) were explored furtherly.1. The results of extraction process optimization of soybean 11S and 7S Globulin showed that:Soybean flour was leached at pH 8.5, the extract liquid was added 0.08 mmol/L NaHSO3 and 5 mmol/L CaCl2 after centrifugaled, soybean 11S globulin extraction at pH 6.2; liquid supernatant was adjusted at pH 4.8, extracted soybean 7S globulin. The results showed that this method was better than traditional ones, which provided both globulins with satisfactory protein extraction yields and purities, extraction yields 82.8% for 11S and 73.2% for 7S, extraction purities 78.3% for 11S and 71.1% for 7S, respectivly.2. The effect of two different kinds of methods on the gelation properties and microstructures of soybean globulin composite gels were studied, gel strength and elasticity were measured by TPA. Microstructure of gels were tested by scanning electron-microscope to determine optimal method:11S/7S ratio and concentration of coagulant,2:1 and 0.06 mol/L, respectively.3. The effects of different fixatives on hardness and microstructure of soybean globulin composite gels were studied. The results showed that the effects of 2.5% glutaraldehyde and 100% ethanol on the hardness of gels were obvious, but the effects of these on the microstructure of gels were not significant.4. Gels were degradated by 0.10 mol/L NaOH, pH7.4 PBS and 0.10 mol/L HC1, and weight loss rate of gels were measured. Three kinds of degradation liquid all can degradate gels. The degradation effect of 0.10 mol/L NaOH was most significant. After six weeks, all gels degradation completely by three kinds of degradation liquid.5. The co-culture of C2C12 and the soybean globulin composite gels were observed by scanning electron-microscope, showed that C2C12 myoblasts could attach and growth on soybean globulin composite gel scaffold, cell diameter was become smaller and did not present spindle.