摘要
采用碱提酸沉和经典Osborne分级分离的方法,分别制备得到了汉麻分离蛋白以及清蛋白、球蛋白、醇溶蛋白和谷蛋白,并研究了这5种分离蛋白的氨基酸组成、等电点、吸水吸油性、起泡性、乳化性、成膜性及凝胶性。结果表明:4种蛋白分离产物中汉麻球蛋白的占比最高为46.80%,其次为清蛋白18.47%和谷蛋白18.00%,醇溶蛋白最少;汉麻球蛋白的多数氨基酸含量高于其他组分,并表现出了优异的氨基酸组成特性;5种分离蛋白的等电点依次为pH 4.5、p H 4.0、p H 5.0、p H 5.5和pH 5.5;汉麻分离蛋白起泡性最好,汉麻清蛋白的乳化性最好,汉麻分离蛋白和谷蛋白吸水性较强,清蛋白和球蛋白的吸油能力较强,5种分离蛋白在质量浓度50 mg/L下均可以揭膜,在200 mg/m L时汉麻分离蛋白、清蛋白和谷蛋白能够形成凝胶。
Hemp seed isolated protein,albumin,globulin,gliadin and glutenin were prepared by alkali extraction and acid precipitation and classical Osborne fractionation respectively.The amino acid composition,isoelectric point,water absorption and oil absorption,foaming property,emulsifying property,film forming property and gelation of the five proteins were studied.The results showed that hemp globulin accounted for 46.80%of the total,followed by albumin 18.47%and glutenin 18.00%,and gliadin was the least.Most amino acids of hemp globulin were higher than those in other proteins,and showed excellent amino acid composition characteristics.The isoelectric points of five isolated protein were p H 4.5,pH 4.0,pH 5.0,p H 5.5 and pH 5.5 respectively.Hemp isolated protein had the best foaming property,hemp albumin had the best emulsifying property,hemp isolated protein and glutenin were highly water absorbent,albumin and globulin were highly oil absorbing.The five kinds of proteins could form films at the mass concentration of 50 mg/L,and hemp isolated protein,albumin and glutenin were able to form gels at 200 mg/m L.
作者
石杰
宋淑敏
魏连会
杨庆丽
SHI Jie;SONG Shu-min;WEI Lian-hui;YANG Qing-li(Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163319,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2021年第11期132-136,共5页
Cereals & Oils
基金
黑龙江省科学院青年创新基金项目(CXJQ2020DQ01)。
作者简介
石杰(1984-),女,硕士,助理研究员,研究方向为农产品加工。
