绿豆淀粉工艺废水中蛋白质的功能性质

Characteristics of Protein from Mung Bean Starch Processing Wastewater

对绿豆淀粉工艺废水中蛋白质的功能性质进行研究。结果表明:绿豆淀粉工艺废水蛋白在40℃、p H 9时溶解性最好;持水性在40℃条件下最好,达到362.63%;持油性随温度变化在150%~170%之间变化不明显;起泡性和泡沫稳定性及乳化性和乳化稳定性随蛋白质量浓度增加而上升;电泳测定结果表明:蛋白分子质量分别为62.5、46.1、27.0、20.9、16.2 k D;氨基酸分析结果表明:蛋白总氨基酸含量为616.802 mg/g,必需氨基酸含量为233.960 mg/g,蛋氨酸为第一限制性氨基酸;蛋白二级结构中α-螺旋含量为39.68%,β-折叠含量为20.13%,β-转角含量为16.56%,无规则卷曲含量为23.71%;特征分解温度区间为220~360℃。

The functional characteristics of the protein from mung bean starch processing wastewater were studied.The results showed that the protein was most soluble at40℃and pH9.The highest water-holding capacity(up to362.63%)was observed at40℃and the oil-holding capacity did not change significantly between150%and170%with temperature.The emulsifying capacity,emulsion stability,foaming capacity and foam stability of the protein increased by increasing itsconcentration.Electrophoresis results showed that the protein consisted of five fractions of62.5,46.1,27.0,20.9and16.2kD,respectively.The amino acid analysis showed that the contents of total amino acids and essential amino acids were616.802mg/g and233.960mg/g,respectively.Methionine was the first limiting amino acid.In addition,the secondary structure contained39.68%α-helix,20.13%β-sheet,16.56%β-turn and23.71%random coil.The range of characteristic decomposition temperatures was determined as220?360℃.