摘要
为了解黑龙江省芸豆蛋白质功能特性,利用荧光及紫外分光光度法,对En、紫荆花、白沙克、日本红、西班牙白、英国红6种芸豆蛋白质功能性质进行了测定分析。研究表明,在pH 4.0左右时,6种芸豆蛋白质溶解性最低;白沙克芸豆蛋白质游离巯基及总巯基含量均最高,分别为41.3μmol/g和75.2μmol/g;En芸豆蛋白质疏水性最强;6种芸豆蛋白质质量浓度为5 g/100 m L时,起泡力均最大,起泡稳定性随蛋白质浓度的增加而增加,随时间的延长而降低;6种芸豆蛋白质质量浓度在1~7 g/100 m L之间,随着蛋白质浓度的增大,乳化性及乳化稳定性增大;随着蛋白质浓度的增大,6种芸豆蛋白质吸水能力增强,吸油能力随着蛋白质所占比例的减小而增强;芸豆蛋白质质量浓度为11 g/100 m L时,6种芸豆蛋白质均产生凝胶现象;芸豆蛋白质的各功能特性具有一定的相关性。
In order to understand the functional properties of kidney bean protein in Heilongjiang Province, the functional properties of En, Zijinghua, Baishake, Japanese red, Spain white and British red protein were analyzed by fluorescence and ultraviolet spectrophotometry. Results showed that the solubility of six kinds of kidney bean protein was the lowest with pH around 4.0 ; the free thiol and total sulfhydryl content of Baishake were the highest, 41.3 lxmol/g and 75.2 txmol/g, respectively ; En had the strongest hydrophobic property ; the foaming ability of six kinds was the largest when the six kinds of kidney bean protein concentration was approximately 5 % , the foaming stability was increased with the increase of protein concentration, and decreased with the extension of time ; emulsifying abili- ty and stability were increased with the increasing of protein concentration when the six kinds of kidney bean protein concentrations were among 1% -7% ; with the increase of protein concentration, water absorbing capacity of six kinds of kidney bean protein was increased, while oil - absorbing ability was also increased with the decrease of the proportion of protein; six kinds of kidney bean protein produced gel phenomenon when the concentration was 11%. The different functional properties of kidney bean protein had certain relevance. This research provided the foundation for the deep processing of kidney bean varieties in Heilongjiang Province.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第2期6-12,共7页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省农垦总局科技局项目(HNK125B-13-03)
"国家杂粮工程技术研究中心"组建项目(2011FU125)
黑龙江省教育厅项目(JG2012010 458)
关键词
芸豆蛋白质
功能性质
起泡力
乳化性
吸油性
kidney protein, functional property, foaming ability, emulsifying ability, oil absorbing ability
