摘要
以罗望子种仁提取多糖后的残渣为原料,采用超声辅助碱溶酸沉淀法提取罗望子种仁球蛋白(TSG),对其结构及功能特性进行研究,以期为TSG新蛋白质资源的开发利用奠定试验基础。结果表明:TSG分子质量主要分布在10~70 ku之间,属低分子质量蛋白;游离巯基及二硫键含量分别为(33.97±2.94)μmol/g和(44.08±3.79)μmol/g;亲水性氨基酸含量为54.98%。TSG结构上的特点使其具有良好的溶解性、乳化性和乳化稳定性,且溶解性、乳化性优于大豆分离蛋白。
The tamarind seed globulin(TSG)in the residue of tamarind seed kernel which had been extracted the polysaccharide were extracted by ultrasonic-assisted alkali-solution and acid-isolation method and the structure and functional properties of TSG were also analyzed to establish the experimental foundation for the utilization of TSG.The results showed that the molecular weight of TSG distributed in the range of 10-70 ku,indicating it is a low molecular protein.The content of free sulfhydryl group and disulfide bonds were(33.97±2.94)μmol/g and(44.08±3.79)μmol/g,respectively.The hydrophilic amino acid of TSG accounted for 54.98%of total amino acid.TSG have good solubility,emulsibility and emulsion stability due to above all structure characteristics.Moreover,the solubility and emulsibility of TSG were higher than soy protein isolates.
作者
任丽琨
安琪
边鑫
陈凤莲
杨杨
王冰
艾连中
宋子波
向艳玲
石彦国
张娜
Ren Likun;An Qi;Bian Xin;Chen Fenglian;Yang Yang;Wang Bing;Ai Lianzhong;Song Zibo;Xiang Yanling;Shi Yanguo;Zhang Na(Key Laboratory of Food Science and Engineering of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150076;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093;Yunnan Maoduoli Food Co.,Ltd.,Yuxi 653100,Yunnan)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第9期272-280,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(32072258)
黑龙江省科技重大专项(2020ZX08B02)
中央财政支持地方高校发展专项资金优秀青年人才支持计划项目。
关键词
罗望子
种仁球蛋白
功能特性
构效关系
Tamarindus indica
Tamarind seed globulin
functional properties
structure-activity relationship
