摘要
以燕麦麸为原料制备了燕麦麸浓缩蛋白(OBPC)。同时,也按照Osborne蛋白分级提取方法对燕麦麸蛋白进行了精细的分类,分别得到了燕麦麸清蛋白、球蛋白、醇溶蛋白和谷蛋白。球蛋白和谷蛋白是燕麦麸蛋白的主要组分。清蛋白提取液中含有高含量的可溶性碳水化合物,可以通过(NH4)2SO4分级沉淀的方法将其纯度由6.5%提高到67.2%。SDS-PAGE的结果表明OBPC及各蛋白组分有不同的分子组成。OBPC及各蛋白组分的功能性质,包括溶解性、持水持油性、乳化活性、泡沫性质也分别进行了测定,以评价燕麦蛋白作为一种潜在的配料在食品中的应用价值。
Oat bran protein concentrate was prepared from oat bran. Meanwhile, oat bran protein was fractionated into Osborne fractions: albumin, globulin, prolamin, and glutelin. Globulin and glutelin were the major fractions. The albumin extraction solution contained a large number of soluble carbohydrates, which could be removed by ammonium sulfate precipitation. After purification, the content of protein in albumin preparation increased from 6.5% to 67.2%. SDS-PAGE showed that OBPC and the four solubility fractions had different polypeptide compositions. Some functional properties of OBPC and the soluble fractions, including the solublity, water- and oil-holding capacities, emulsifying activity, and foaming properties, were determined to assess the potential use of oat proteins as a food ingredient.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第7期72-76,共5页
Food Science