| 美藤果蛋白质功能性质的研究~ |
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| 引用本文： | 杜前进,邓成儒,赵怀宝,陈川平,曾俊辉. 美藤果蛋白质功能性质的研究~[J]. 热带农业科学, 2016, 0(5): 102-107. DOI: 10.12008/j.issn.1009-2196.2016.05.021 |
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| 作者姓名： | 杜前进 邓成儒 赵怀宝 陈川平 曾俊辉 |
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| 作者单位： | 海南热带海洋学院 海南三亚 572022 |
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| 基金项目： | 三亚市院地合作项目(No.2014YD09)。 |
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| 摘 要： | 使用三亚市美藤果种植基地种植的美藤果种仁的脱脂粉,分别采用酶法除杂浓缩法和碱溶酸沉淀法进一步提取蛋白质,分别得到美藤果浓缩法蛋白(PPC)和碱提取的蛋白(PPI)。实验数据表明:其等电点近似为p H4.5;2种方法提取蛋白粉的溶解性都是随p H的升高呈先降低后升高的趋势;在吸水性、吸油性和起泡性方面,PPC比PPI略好;在溶解性和粘度方面,PPI优于PPC;在50℃左右PPC和PPI吸油性最大时,分别达到293%和165%。
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| 关 键 词： | 美藤果 种仁 酶法除杂浓缩法 碱溶酸沉淀法 蛋白质功能 蛋白质性质 |
Study on Protein Functional Properties of Plukenetia Volubilis Linneo Seed |
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| Abstract: | Through enzymatic removal of impurity concentration method and alkali soluble acid precipitation method to extract proteins in Plukenetia volubilis linneo seed from defatted powder, getting protein concentrate (PPC) and protein isolate (PPI). Results showed that their isoelectric point is pH 4.5. When the value of pH is increasing, the solubleness of protein is decreasing and then increasing. PPI has better solubility and viscosity than PPC. PPC has better water imbibition, oil absorption and foaming ability than PPI. The oil absorption capacities of PPI and PPC reach the highest when temperature was around 50℃, the value are 293%and 165%, respectively. |
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| Keywords: | Plukenetia Volubilis Linneo seed enzymatic removal of impurity concentration method alkali soluble acid precipitation method protein function protein property |
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