Defatted soy flour was treated with different high temperatures and soy protein isolates were prepared with the treated flour. The protein structure of the samples were studied by UV -vis spectra,fluorescence spectrosco-py,polyacrylamide gel electrophoresis and turbidity. The results showed that polypeptide chains of the protein were partially unfolded after the dry heating,tryptophan residues of the proteins were exposed and oxidized along with unfolded polypeptide chains, and some new fluorescent compounds were produced during the dry heating. Polyacrylamide gel electrophoresis revealed that the bands of the heated samples in high molecular area became more and more notable, each subunit band appeared diffused and its molecular weight distribution were broadened. Turbidity analysis showed that the turbidity of the samples increased along the heating temperature.%以不同温度处理的脱脂豆粕为原料,制备大豆分离蛋白,通过紫外光谱、荧光光谱、电泳及浊度测定等方法探讨了高温处理对脱脂豆粕中大豆分离蛋白结构的影响,结果表明:热处理可促使蛋白多肽链局部展开,色氨酸等残基暴露并部分氧化,产生一些新荧光物质;凝胶电泳分析显示,热处理样品的高分子区域条带渐趋显著,各亚基条带呈现扩散趋势,蛋白质相对分子质量分布范围变宽;浊度分析表明,随着样品热处理温度升高,大豆分离蛋白的混浊度增加.
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