不同品种花生分离蛋白凝胶性评价方法的研究

Evaluation methods of gel property of peanut protein isolate with different varieties

选取我国有代表性的45个花生品种,利用碱溶酸沉法制备花生分离蛋白,分别制成热凝胶,采用物性仪对形成凝胶的特性进行测定,同时测定花生分离蛋白吸水性和吸油性。通过相关性分析确定硬度、弹性、内聚力作为花生蛋白凝胶性的评价指标,通过归一化的方法将这3个指标化为1个综合指标,用来评价花生蛋白的凝胶性,并建立方程。采用综合指标对43个品种花生蛋白凝胶性进行评价发现,排在前3位的是鲁花11、花育22和双纪2号。

Heat gels were made itation method from 45 peanut with peanut protein isolate prepared varieties. Then the qualities of above with alkali extraction and acid precipgels were measured by texture analyzer, and the water absorbability and oil absorbability of peanut protein isolate were tested. The hardness, springiness and cohesiveness of the gels were determined as the indexes to evaluate the gel property of peanut protein isolate by correlation analysis, and these three indexes were turned to one comprehensive index by normalization method. The comprehensive index was used to evaluate the gel property of the 43 varieties, and the varieties with good gel properties were Luhua 11, Huayu 22 and Shuangji 2.