酶法提取燕麦蛋白理化性质研究

Study on the Physicochemical Properties of Oat Protein by Enzymatic Method

以燕麦粉为原料,对酶法提取的燕麦蛋白进行理化性质研究,分析了燕麦蛋白的溶解性、起泡性质、乳化性质、持水性、持油性和氨基酸组成。结果表明:在接近燕麦蛋白等电点处,溶解度最低,当远离等电点时,溶解度逐渐升高。在接近燕麦蛋白等电点处,燕麦蛋白的起泡性最差,泡沫稳定性最好;在等电点以后燕麦蛋白的起泡性随着p H的增大先增加后减小,而泡沫稳定性稍有下降。燕麦蛋白的乳化性随p H的升高先减小后增大,在等电点附近乳化性最低;而乳化稳定性的变化规律正好相反。燕麦蛋白的持水性为1.60,持油性为1.44。燕麦蛋白氨基酸种类齐全,配比合理,是一种优质植物蛋白。

The oat flour as raw material, the oat proteins by enzymatic method were studied for physicochemical properties（solubility, foaming properties, emulsifying properties, water holding capacity, oil holding capacity and amino acid compositions）. The results showed that the solubility was the lowest at the near isoelectric point, and the solubility increased gradually far away from the isoelectric point. At near isoelectric point, foaming ability of oat protein was the worst and foam stability was the best; After isoelectric point, the foaming property of oat protein increased first and then decreased with the increase of pH, while the foam stability decreased slightly. The emulsifying property of oat protein decreased firstly and then increased with the increase of pH, and the emulsifying property was the lowest at the isoelectric point, while the change rule of emulsion stability was the opposite. The water holding capacity of oat protein was 1.60, and the oil holding capacity was 1.44. Oat protein by enzymatic method was a kind of high quality vegetable protein with complete amino acid and reasonable proportion.