平欧榛子蛋白分离及功能特性分析

Analysis on isolation and functional properties of flat-european hybrid hazelnut protein

为了充分利用平欧榛子资源，提高附加值，采用Osborne蛋白分级法及聚丙烯酰氨凝胶电泳提取并分析了其蛋白质组分和相对分子质量分布。采用碱溶酸沉法提取其分离蛋白并对分离蛋白的功能特性进行了检测和分析。结果表明：清蛋白占榛子粗蛋白的67．18％，球蛋白占17．62％，谷蛋白占6．53％，醇溶蛋白占3．17％；还原和非还原聚丙烯酰氨凝胶电泳（SDS—PAGE）分析表明，榛子蛋白质各组分中均存在二硫键，非还原条件下，各组分亚基相对分子质量主要分布在35～71kDa，还原条件下，各组分亚基相对分子质量主要分布在16～50kDa且均有2条明显的亚基带；分离蛋白功能特性研究显示，pH值在等电点附近榛子蛋白的溶解性、持水性、起泡性和乳化性最低，而泡沫稳定性在等电点附近有最大值，50℃时持水性最高，而吸油性在50℃时最低为2．815g／g。

In order to make full use of hazelnut resource and increase their value, osborne protein fraction and polyacrylamide gel electrophoresis were used to analysis its protein component and the relative molecular mass distri- bution. The alkali extraction and acid precipitation process was adopted to prepare protein isolate and its functional properties was detected and analyzed. Results showed that the content of albumin, globulin, gliadin and glutenin in hazelnut protein was 67.18% , 17.62% , 6.53% and 3.17% , respectively. Analysis results of reducting and non-re- ducing polyacrylamide gel electrophoresis indicated that disulfide bonds were presented in components of hazelnut pro- tein. Under non-reducing c~）nditions, subunit molecular weight of components are mainly distributed between 35 kDa and 71 kDa. Under reducing conditions, subunit molecular weight of components are mostly ranged from 16 kDa to 50 kDa and have two obvious banding. Features study revealed that the solubility, water holding capacity, foaming and emulsifying of hazelnut protein were the lowest when pH in the isoelectrie point region. However, the foam stability was the highest in the isoelectric point region. Water holding capacity had the maximum value, while oil absorption had the minimum value about 2. 815g/g at 50℃.