不同品种和不同产地绿豆分离蛋白功能特性的研究

Study on functional characteristics of mung bean protein isolates in different cultivars and from different areas

研究了16个不同品种和8个不同产地的绿豆样本的分离蛋白的功能特性,结果表明,保水性最强的是河南黑绿豆和内蒙古种植样本;吸油性较强的有河南黑绿豆和郑03-94及陕西和河北种植样本;晋绿1号和冀绿9239-8的起泡性和泡沫稳定性都较强;乳化性最强的是苏绿1号,地区种植样本之间相差不大;溶解性较强的有保942-34、广东种植样本、冀绿9309-22、晋绿1号、中绿2号。

Functional characteristics of mung bean protein isolates in 16 different cultivars and from 8 different areas were studied in this paper. The results showed that the water-keeping ability of Henan black and Neimenggu mung bean protein isolates were the best among all of the cultivars and areas respectively. Henan black, Zheng 03-94, Shanxi and Hebei mung bean protein isolates had excellent oil-absorbing property. Both Jin No.1 and Ji 9239-8 mung bean protein isolates demonstrated good performance in the foam capacity and stability likewise. The emulsifying ability of Su No.1 mung bean protein isolate was found to be the best one in the whole cultivar, however there was less differences in emulsifying ability of mung bean protein isolates from 8 different areas. Furthermore, The solubility of Bao 942-34 and Guangdong mung bean protein isolates appear the best, followed by Ji 9309-22, Jin No.1 and Zhong No.2 mung bean protein isolates.