摘要
采用传统的碱提酸沉法从宁夏枸杞籽粕中提取枸杞籽分离蛋白,对其氨基酸含量和功能特性进行测定分析。结果表明:此提取工艺流程可行,宁夏枸杞籽分离蛋白的氨基酸组成较平衡,谷氨酸含量偏高;吸油性和乳化性功能良好,溶解性和持水性一般,起泡性与起泡稳定性相对较差。SDS-PAGE电泳图谱表明,宁夏枸杞籽蛋白含有6种不同分子质量的蛋白亚基,其分子质量分别为48、35、32、20.4、19、18.5kD。
Chinese wolfberry seed protein isolate（CWSPI） was extracted by the traditional method of alkali extraction and acid precipitatio from Chinese wolfberry seeds.Amino acid analysis showed that the amino acid composition of CWSPI was well-balanced and close to the FAO/WHO standards for composition pattern of essential amino acids,with high glutamic acid content.CWSPI possessed excellent oil-adsorbing capacity and emulsifying properties,general solubitly and waterholding capacity,and relatively poor foaming capacity and foam stability.The SDS-PAGE pattern of CWSPI displayed 6 subunits with molecular weight of 48,35,32,20.4,19 kD and 18.5 kD.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第9期28-32,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2009BAI72B04)
关键词
宁夏枸杞籽分离蛋白
氨基酸
功能特性
分子质量
Chinese wolfberry seed protein isolate
amino acid
functional property
molecular weight
