黑龙江省小米主栽品种蛋白质功能性质分析

Analysis of Functional Properties of Protein of Main Cultivar Millet in Heilongjiang Province

为了研究黑龙江省主栽小米蛋白质的功能性质,利用凯氏定氮、分光光度等方法对6种小米蛋白质的功能性质进行了分析。结果表明:朝新谷8号蛋白质的游离巯基及总巯基含量均最高,分别为40.23μmol/g和45.78μmol/g。吨谷1号蛋白质的疏水性最强,为533.25;6种小米蛋白质质量浓度为5 g/100 m L时,起泡力均最大,其中张杂谷蛋白质的起泡能力最强为20.4%。张杂谷蛋白质的乳化性及乳化稳定性最大,分别为53.49%和56.30%;当蛋白质的质量浓度增加时,6种小米蛋白的吸水和吸油能力均增加,红谷子蛋白质的吸水能力最强,为3.272%;吨谷1号蛋白质的吸油能力最强,为3.822%;6种小米蛋白质的最低凝胶点的蛋白质质量浓度在10 g/100 mL左右。此研究为黑龙江省小米品种的深加工提供了参考。

In order to understand the characteristics of millet protein function in Heilongjiang province, we used Kjeldahl fluorescence and ultraviolet spectrophotometry method to determine the protein of the main cultivars in Heilongjiang： The free thiol and total sulfhydryl content of protein Chaoxin millet 8 was the highest, it was 40.23 gxnol/g and 45.78μmol/g, respectively; The protein hydrophobicity of Dun millet 1 was the strongest, it was 533.25 ; When at the concentration of 5 g/100 mL, the foaming power of this 6 kinds of kidney beans was all the biggest. Among , the foaming ability of the Zhangza millet was the highest, Zhangza millet was the highest, it was 53.49% and 56.30%. 20.4% ; the emulsification and emulsion stability of When the protein concentration was increased, the water absorption capacity and oil absorption capacity of these 6 kinds of kidney bean was increased. The strongest was the Red millet, it was 3. 272% ; the Dun millet 1 had the strongest oil absorption capacity, it was 3. 822%. six kinds of millets protein produced gel phenomenon when the concentration was 10%. The study laid the foundation for the deep processing of millet varieties in Heilongjiang Province.