富硒菜籽粕蛋白与普通菜籽粕蛋白功能性质的比较

Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

对富硒菜籽粕蛋白与普通菜籽粕蛋白的功能性质进行对比,探究硒含量不同是否会对蛋白的功能性质有影响。结果显示:两种蛋白质的溶解性曲线均呈现V字形,随着pH的升高,溶解性先下降后上升。并且当溶液pH为4.0时,蛋白质溶解度最低。两种蛋白质的起泡性和乳化性随pH的变化与蛋白质的溶解性曲线呈现高度的相关性。

Protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties were compared to find out the effect of selenium on the functional properties of protein. The results showed that the curves of solubility presented in V-shape. Solubility rose first,then fell with increasing of pH. When the pH value was 4.0,the solubility appeared to be the lowest. The foamability and emulsibility of two proteins presented a high degree of correlation with protein solubility curve in pH.