烟台大樱桃仁蛋白的提取及功能性研究

Study on Extraction and Functionality of Yantai Cherry Kernel Protein

采用醇法提取了烟台大樱桃仁浓缩蛋白,并对樱桃仁浓缩蛋白的水溶性,乳化能力及乳化稳定性,起泡性及泡沫稳定性等进行了研究,结果表明:樱桃仁浓缩蛋白的得率为73.4%,粗蛋白含量为55.28%,氮溶解指数(NSI)为3.42%;实验条件下,获得樱桃仁蛋白最佳乳化性的条件为:蛋白液浓度3%,p H为9.0,均质速度为14 000 r/min;随着蛋白浓度的增加,起泡性和泡沫稳定性都有增加的趋势且逐渐趋于恒定;在非等电点范围,樱桃仁蛋白的起泡性和泡沫稳定性均有显著提高。

The alcohol leaching process for Yantai Cherry kernel protein concentrate was introduced, water- solubility, emulsifying capacity and emulsion stability and foamability and foam stability about the protein were studied. Analysis showed ： Yantai Cherry kernel contains 55.28 % raw protein, and the yield was 73.4 % of thel protein concentrate,nitrogen solubility Indes （NSI） was 3.42 %. Got the best emulsification with the optional experimental conditions was： protein concentration was3 %, pH 9.0 and homogeneous velocity was 14 000 r/min. By studying the effects of pH and protein solution,we find that the foamability and foam stability becomes large with the increase of its concentration when the protein solution is in a state of low concentration, the protein foaming and foam stabil!ty is better when it is away from the isoelectric point.