樟树籽仁蛋白的组成及功能性质研究

Study on the components and functional properties of camphor seed kernel protein

采用以石油醚低温脱脂的樟树籽仁为原料,按照Osborne蛋白分级提取方法对樟树籽仁蛋白进行精细的分类,分别得到了樟树籽仁清蛋白、球蛋白、醇溶蛋白和谷蛋白四种组分,分别占总蛋白的25.64%、23.51%、2.32%和30.14%。在此基础上,研究了各蛋白组分的功能性质,包括溶解性、吸水性、吸油性、乳化性和乳化稳定性以及起泡性和起泡稳定性。结果表明,樟树籽仁清蛋白的溶解性、吸水性、乳化性及乳化稳定性和起泡性及其稳定性较好,分别为59.15%、2.5 g/g、72.92%、80%和123%。樟树籽仁球蛋白的吸油性最好,为4.19 g/g。

Defatted by petroleum ether,the raw material- camphor seed kernel- was used as the source of protein,according to Osborne protein extraction method for grading,to be fine sorted. Four components were obtained：camphor tree seed kernel albumin,globulin,gliadin and gluten,respectively accounted for 25.64%,23.51%,2.32%and 30.14% of total protein. Then on this basis,the functional properties of those protein components,including solubility,water absorption,oil absorption capacity,emulsification and emulsion stability,and foaming and foaming stability were measured. The results showed that the solubility,water absorption,emulsification and foaming emulsion stability of camphor seed kernel albumin acted better,59.15%,2.5 g / g,72.92%,80% and 123%,respectively.The best seed kernel globulin camphor oil absorption capacity was 4.19 g / g.