长白山榛仁分离蛋白和其主要组分的功能性质研究.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.5 长白山榛仁分离蛋白及其主要组分的功能性质研究 杜艳萍，刘春雷，闵伟红，李京京，刘景圣 （吉林农业大学食品科学与工程学院，小麦和玉米深加工国家工程实验室，吉林长春 130118） 摘要：本文以长白山榛仁为原料，采用Osborne 蛋白分级提取法得到纯度为72.32%，68.72%，40.60%的清蛋白（PAP ），球蛋白 （PGP ）和谷蛋白 （PLP ），采用碱溶酸沉法得到纯度为90.31%的分离蛋白，对比分析四种蛋白的功能性质，结果显示：分离蛋白总 巯基含量最高为6.71 μmol/g，清蛋白暴露巯基和二硫键含量最高分别为2.28 μmol/g 和60.40 μmol/g。四种蛋白起泡性和泡沫稳定性 随pH 增大趋势相反，在pH5 时，起泡性最低而泡沫稳定性最高，在偏酸或偏碱条件下，起泡性较好而泡沫稳定性皆较差。谷蛋白吸 水性和吸油性均最高分别为3.40 mL/g 和2.52 mL/g ，清蛋白吸水性和吸油性最低分别为0.63 mL/g 和1.79 mL/g 。四种蛋白质的溶解 性，乳化性以及乳化稳定性随pH 变化趋势相似，在等电点时最低。清蛋白、球蛋白、谷蛋白和分离蛋白中必需氨基酸含量占总氨基 酸含量的29.83%、32.14%、35.23%和30.32%，除蛋氨酸外均能满足FAO/WHO 规定成人需要摄入量。 关键词：榛仁，分离蛋白；清蛋白；球蛋白；谷蛋白；功能性质 文章篇号：1673-9078(2015)5-109-115 DOI: 10.13982/j.mfst.1673-9078.2015.5.018 Major Components and Functional Properties of Changbai Mountain Hazelnut Protein Isolate DU Yan-ping, LIU Chun-lei, MIN Wei-hong, LI Jing-jing, LIU Jing-sheng (College of Food Science and Engineering, National Engineering Laboratory on Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China) Abstract: Proteins were isolated from Changbai Mountain hazelnut and their functional properties were analyzed in this study. Osborne protein extraction was performed to obtain albumin, globulin and glutenin with purities of 72.32%, 68.72%, and 40.60%, respectively, while an alkali-solution and acid-isolation method was used to obtain a protein isolate with a purity of 90.31%. Functional properties of the four protein types were comparatively analyzed. The results showed that the protein isolate contained the highest total sulfhydryl content (6.71 μmol/g), while albumin extract contained the highest content of exposed su