以大豆粕蛋白为原料可控制备蛋白质基表面活性剂机理研究

项目名称： 以大豆粕蛋白为原料可控制备蛋白质基表面活性剂机理研究

项目编号： No.21466006

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 有机化学

项目作者： 李军生

作者单位： 广西科技大学

项目金额： 49万元

中文摘要： 蛋白质基表面活性剂作为一种新型绿色表面活性剂，已经引起人们广泛关注。但由于受到链内和链间二硫键锁定的影响，致使蛋白质分子内部基团无法暴露，多数天然蛋白质几乎没有表面活性。本项目在前期研究基础上，以大豆7S和11S球蛋白为研究对象，通过控制性打开蛋白质二硫键，破坏蛋白分子结构，控制性暴露蛋白分子内部基团，探索蛋白分子结构变化与表面活性变化关联关系，以掌握利用大豆蛋白直接研制蛋白质基表面活性剂的技术原理；进一步探索通过改善化学修饰效果来进一步提升蛋白质表面活性性能的技术原理和途径。此外，项目还通过分子模拟方法模拟断裂二硫键后大豆蛋白去折叠过程，并对模拟得到的平衡结构进行采样用于进行亲水疏水性能和表面活性性能评价，从而进一步指导和优化实验并可以对实验结果进行验证和机理阐明。该工作可为蛋白质基表面活性剂设计和性能优化提供参考，为开辟一个全新的蛋白质基表面活性剂产业提供技术支撑。

中文关键词： 大豆粕蛋白；蛋白质基表面活性剂；二硫键；可控制备

英文摘要： Protein-based surfactants, as a new type of green surfactants, have aroused wide interest. However, most natural proteins almost exhibit no surface activity because the groups inside the protein molecule cannot be exposed outward due to the locking by intra-chain and inter-chain disulfide bonds. On the basis of previous research, by using soybean 7S and 11S globulins as the object of research and by controllably cleaving the protein disulfide bonds to disrupt the protein structure and controllably expose the intramolecular groups of the protein, this project aims to study the relationship between the change in protein molecular structure and the change in surface activity, and elucidate the technical principle of directly using soybean meal proteins to produce protein-based surfactants. Moreover, this project aims to explore the technical principle and means of further enhancing the surface active performance of proteins by means of improving the effect of chemical modifications. Additionally, by simulating the unfolding process of soybean proteins following cleavage of disulfide bonds using molecular simulation methods and by sampling the balanced structures obtained from simulation and employing them for the evaluation of hydrophilic/hydrophobic performance and surface active performance, this project aims to provide insight for guidance and optimization of experiments, verification of experimental results, and elucidation of mechamisms. This work can provide reference for designing protein-based surfactants and optimizing their performances, and provide technical support for building a novel industry of protein-based surfactants.

英文关键词： soybean meal protein;protein-based surfactant;disulfide-bond;controllable preparation