摘要
利用碱提酸沉法提取欧李仁中的蛋白质,并研究了欧李仁蛋白的理化特性和结构。结果表明欧李仁蛋白在一定质量浓度下(1.75 mg/mL)乳化性为1.01±0.06 m^2/g,其稳定性30.07±0.84 min;起泡性及其稳定性分别为61.05%左右和94.65%左右。氨基酸组成中谷氨酸含量最高,二级结构由38%的α-螺旋,17.6%的β-折叠,18.5%的β-转角和26.7%的无规则卷曲组成。SEM微观结构观察,发现欧李蛋白表面粗糙,内部存在很多空隙,粒子形状不规则。
Cerasus humilis kernel protein were prepared by using the alkaline extraction and acid precipitation method. The protein processing characterizations were evaluated to determine the properties of foaming capacity and foam stability, emulsifying capacity and emulsion stability. In addition, amino acid composition, secondary structure and micro morphology were analyzed. The results showed that the values of foaming capacity, foam stability and emulsifying capacity and emulsion stability were 61.05%, 94.65%, 1.01±0.06 m^2/g and 30.07±0.84 min at the concentration of 1.75 mg/mL respectively. The content of glutamic acid was the highest in the composition of amino acids. CD spectroscopy revealed that the protein had more α-helix（38%） and random coil（26.7%） while less β-strand（17.6%） and β-turn（18.5%）. SEM revealed the protein exhibited rough surface, had many gaps inside. The particles shapes were irregularity, which could be due to the condition of alkaline and acid treatment destroyed the protein structure.
作者
张玲
丁卫英
张江宁
杨春
王宇婷
ZHANG Ling;DING Weiying;ZHANG Jiangning;YANG Chun;WANG Yuting(Shanxi Agricultural Science Academy,Processing Institute（Taiyuan 030031)
出处
《食品工业》
CAS
北大核心
2018年第9期65-67,共3页
The Food Industry
基金
山西省农业科学院博士研究基金项目(YBSJJ1601)
关键词
欧李仁蛋白
乳化性
起泡性
二级结构
微观结构
Cerasus humilis （Bge.） Kernel protein
emulsifying capacity
foaming capacity
secondary structure
micromorphology
