摘要
绿豆中蛋白质含量高,氨基酸种类丰富,是一种具有较强加工适用性的优质蛋白质资源。本实验以绿豆为材料,对绿豆进行蒸制、煮制两种不同热处理,用碱提酸沉法提取绿豆蛋白,并对其进行结构和功能性质的测定。结果表明:随着热处理时间的延长,蒸制和煮制的绿豆蛋白中大分子蛋白亚基条带灰度均变浅,即大分子质量蛋白含量均减少,分子质量为57.5 kDa的8S球蛋白亚基条带逐渐消失。两种处理相比,煮制绿豆蛋白增加了一条分子质量为35.4 kDa的条带。两种处理绿豆蛋白的持水性、持油性、乳化性、乳化稳定性均随处理时间延长不断提高,且蒸制绿豆蛋白优于煮制;而起泡性、泡沫稳定性、溶解性随处理时间延长呈先上升后下降的趋势,在20~25 min时性能最佳,蒸制绿豆蛋白的性能较好,起泡性、泡沫稳定性、溶解度分别为25.6%、77.1%、13.6%。本研究为绿豆蛋白的改性提供理论依据,对提高绿豆蛋白在食品行业中的应用以及绿豆产品的精深加工具有参考意义。
Mung beans are rich in protein as well as a variety of amino acids, and are an excellent protein source with good processing suitability. In this experiment, mung beans were steamed or boiled in distilled water before being used for the preparation of mung bean protein by alkali extraction and acid precipitation. The structure and functional properties of mung bean protein were determined. Experimental results showed that the large subunits of steamed or boiled mung bean protein became lighter in color with the extension of heat treatment time evidencing reduced content of large proteins. The 57.5 kDa 8 S globulin subunit band gradually disappeared, and a 35.4 kDa band was found in the boiled mung bean protein but not in the steam one. Either cooking treatment time-dependently improved the water-holding capacity, oil-holding capacity, and emulsifying capacity and emulsion stability of mung bean proteins, and steaming was better than boiling. The foaming capacity, foam stability and solubility increased first and then decreased with treatment time, reaching the maximum values of 25.6%, 77.1%, and 13.6% at 20–25 min, respectively. This study provides a theoretical basis for the modification of mung bean protein and is of guiding significance for improving the application of mung bean protein in the food industry and the intensive processing of mung bean products.
作者
张舒
王长远
盛亚男
冯玉超
富天昕
李雪
ZHANG Shu;WANG Changyuan;SHENG Yanan;FENG Yuchao;FU Tianxin;LI Xue(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第19期113-119,共7页
Food Science
基金
黑龙江省自然科学基金项目(LH2019C054)
黑龙江省博士后基金项目(LBH-Z15217)
黑龙江省农垦总局科技项目(HNK135-05-01)
“十三五”国家重点研发计划项目(2017YFD0401203)
关键词
绿豆蛋白
亚基
功能性质
加工方式
mung bean protein
subunit
functional properties
processing methods
