摘要
采用碱溶酸沉法制备鸭血糯分离蛋白,并对其氨基酸组成和功能性质进行检测。结果表明,鸭血糯总蛋白含量为8.72%。鸭血糯分离蛋白得率为4.63%,纯度为65.8%。鸭血糯氨基酸组成均衡,其中谷氨酸含量最高,半胱氨酸含量最低。鸭血糯分离蛋白表面疏水性为114,二硫键含量15.1μmol/g,吸油能力、乳化性较好,起泡性稍差。1%~10%的鸭血糯分离蛋白添加量对鱼糜制品的凝弹性、品质等无显著影响。可考虑鸭血糯蛋白在各类食品中添加应用。
The protein of black glutinous rice was isolated by combining alkali dissolution-acid deposition,and the composition of amino acids and functional properties were determined.The results showed that the total protein content of black glutinous rice was 8.72 %,the yield and purity of the black glutinous rice protein isolate（RPI） was 4.63 % and 65.8 %,respectively.RPI had good functional properties with greater fat absorption and emulsifying capacity,lower foaming capacity;the surface hydrophobicity was 114,the content of disulfide bond was 15.1 μmol/g.The addition of 1 %-10 % RPI had no significant effect on the elasticity and quality to the Surimi Product.The RPI was a good choice to add into various types of food products as protein additive.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期54-57,共4页
Food Research and Development
关键词
鸭血糯蛋白
制备
功能性质
protein of black glutinous rice
isolation
functional properties
