不同提取方法对甜杏仁蛋白形态及其功能性的影响

Functional Properties and Characterization of Almond Protein Obtained by Different Extraction Methods

以甜杏仁粕为原料,研究碱溶酸沉法、酶法、碱酶二步法、超声辅助碱法和超声辅助酶法5种提取方法对甜杏仁蛋白形态和功能性的影响。结果表明,不同提取方法制备的甜杏仁蛋白表观聚集程度为:碱溶酸沉法>超声辅助碱法>碱酶二步法>酶法>超声辅助酶法。酶法制备甜杏仁蛋白的溶解性、泡沫稳定性和乳化性最高,碱酶二步法制备的甜杏仁蛋白在持水性、起泡性上均优于其他4种方法,碱溶酸沉法和超声辅助碱法的吸油性和乳化稳定性较好。该研究结果可为甜杏仁蛋白功能性改性提供理论依据。

Almond protein was extracted by 5 kinds of methods,including alkali-dissolving and acid sedimentation,enzyme catalysis,alkaline enzyme two-step method,ultrasonic-alkaline and ultrasonic-enzyme treatments,respectively,and their morphological and functional effects were investigated.The surface structure of almond protein prepared by five methods were observed by scanning electron microscopy(SEM).The results showed that the apparent aggregation degrees of sweet almond protein prepared by different extraction methods were as followed:alkali-dissolving and acid sedimentation>ultrasonic-alkaline method>alkaline enzyme two-step method>enzyme catalysis>ultrasonic-enzyme method.The almond protein prepared by enzyme catalysis obtained the highest solubility,foam stability and emulsifying property.The water holding capacity and formability of the almond protein prepared by alkaline enzyme two-step method were better than those that prepared by other four methods.The oil absorption and emulsifying stability of the sample prepared by alkaline and ultrasonic alkaline method were better.The results could provide a theoretical basis for further functional modification of almond protein.