猕猴桃糖蛋白及其去糖链蛋白功能特性的研究

Study on the Functional Properties of Kiwifruit Glycoprotein and Its Deglycosylated Protein

本文研究了25~60℃范围内温度对猕猴桃糖蛋白(CGP)及其去糖链蛋白(GPP)吸油性、溶解性、起泡性和乳化性的影响,以及CGP、GPP的浓度及其溶液pH3~7.5和0~5 g/100 mL范围的NaCl离子强度对CGP和GPP溶解性、起泡性和乳化性的影响。结果表明:25~60℃温度范围内CGP吸油性、溶解度高于GPP,随温度升高,CGP、GPP溶解度下降,两者的起泡性先降低后升高,CGP乳化性先降低后升高,GPP乳化性先升高后降低;不同pH条件下,CGP的溶解度始终高于GPP,pH3~6范围内CGP、GPP溶解度均先下降后升高,pH3~7.5范围内CGP、GPP起泡性和乳化性先下降后升高;随离子强度的升高,CGP、GPP溶解度均下降,且CGP的溶解度始终高于GPP,CGP的起泡性和乳化性下降,GPP起泡性先下降后升高而乳化性则相反;CGP、GPP起泡性和乳化性均随其浓度的增高而增高,1.0 mg/mL时起泡性和乳化性最高,0.2 mg/mL时最低。

In this paper,the effects of temperature in the range of 25~60℃on the oil absorption,the solubility,foaming and emulsification of kiwifruit glycoprotein(CGP)and its deglycosylated protein(GPP)were investigated,and the effects of pH3~7.5,the ionic strength of sodium chloride in the range of 0~5 g/100 mL,concentration of CGP and CGP on the solubility,foaming and emulsification of CGP and GPP were studied respectively.The results showed that the oil absorption of CGP was higher than that of GPP in the range of 25~60℃,the solubility of CGP,GPP decreased with the increase of temperature,the foaming propertyof CGP,GPP decreased at first and then increased with the increase of temperature,the emulsification of CGP decreased at first and then increased,and the emulsification of GPP increased at first and then decreased.Under the condition of pH,the solubility of CGP was always higher than that of GPP.The solubility of CGP,GPP decreased at first and then went up with the increase of pH3~6.In the range of pH3~7.5,the foaming and emulsifying properties of CGP and GPP decreased first and then increased.The solubility of CGP,GPP decreased with the increase of ionic strength and the solubility of CGP was always higher than that of GPP.The foaming property and the emulsification of CGP decreased with the increase of ionic strength,and the foaming property of GPP decreased at first and then increased with the increase of ionic strength,but the emulsifying property was the opposite.The foaming property and emulsifying property of CGP,GPP increased with the increase of concentration,the highest at 1.0 mg/mL,the lowest at 0.2 mg/mL.