燕麦麸皮中分离蛋白的功能特性研究

Study on Functional Properties of Oat Bran Protein Isolate

以坝莜1号燕麦麸皮提取的分离蛋白为试验材料,通过pH、温度和离子强度三个关键因素的影响和交互作用,探究了燕麦麸分离蛋白的溶解性、起泡性和乳化性三种功能特性。结果表明:pH4时(等电点附近)溶解性、起泡性和乳化性最差,pH10时最好;在45℃时溶解性、起泡性和乳化性达到最大值,但继续升高温度时各项功能特性持续降低;Na Cl浓度在0.6 mol·L^(-1)时燕麦麸分离蛋白的溶解性、起泡性和乳化性达到最大值。说明pH、温度和离子强度能够调控燕麦麸皮蛋白的功能特性。

Bayoul oat bran protein isolate was used as the raw material to explore three functional properties of solubility, foaming and emulsifying of the oat bran protein isolate on the basis of the effects and interaction of three key factors from pH, temperature and ionic strength.The results showed that at pH4 （around the isoelectric point） solubility, foaming and emulsion properties were the worst, pill0 the best, at 45 temperature, solubility, foaming ability and emulsifying property had reached the maximum value,but all of the functional characteristics found the phenomenon of decreased with increase of temperatures;when Nacl concentration at 0.6 mol·L^-1 the solubility, foaming capacity and emulsion of oat bran protein isolate reached a maximum,which indicated that pH, temperature and ionic strength could regulate the functional properties of oat bran protein isolate.