摘要
以脱脂紫苏籽粕和南瓜籽粕为原料,采用碱溶酸沉法分别制备紫苏籽分离蛋白和南瓜籽分离蛋白。结果表明,制备的紫苏籽分离蛋白和南瓜籽分离蛋白中蛋白质含量分别为89.64%和90.39%,氨基酸组成平衡,必需氨基酸组成模式符合FAO/WHO标准。SDS-PAGE显示,紫苏籽分离蛋白和南瓜籽分离蛋白分别由4条、8条带组成。两种分离蛋白与大豆分离蛋白功能性质比较表明,紫苏籽分离蛋白和南瓜籽分离蛋白的溶解性、乳化性和乳化稳定性、起泡性和泡沫稳定性均较好,3种分离蛋白的持水性和持油性相差不大。
The perilla seed protein isolates（PEPI） and pumpkin seed protein isolates（PUPI）were prepared from defatted perilla seed meal and defatted pumpkin seed meal by alkali extraction-acid precipitation,and their nutritional value and functional properties were investigated.The protein contents of PEPI and PUPI were 89.64%and 90.39%,respectively;their amino acids compositions were balanceable and their composition pattern of essential amino acids met FAO/WHO standards.Moreover,compared with soy protein isolates,the solubility,emulsification capacity,emulsion stability,foaming ability and foam stability of the both protein isolates were better,but the water resistance and oil resistance of the three kinds of protein were almost the same.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第3期18-22,共5页
China Oils and Fats
基金
黑龙江省自然基金项目(B2000804)
关键词
油料蛋白
制备
功能性质
氨基酸分析
oilseed protein
preparation
functional properties
analysis of amino acid
