摘要
以脱壳汉麻籽为原料,粉碎并使用正己烷脱脂后,采用碱溶酸沉的方法获得了汉麻籽分离蛋白,并对其功能性进行了测试,结果发现汉麻籽分离蛋白的水合能力为1.8g/g蛋白质,持油能力为1.5g/g蛋白质,红外光谱及DSC图谱显示提取物成分单一,热稳定性较高,其热变性温度可达130℃;汉麻籽分离蛋白的溶解性随pH的呈现倒钟形变化,origin软件拟合显示其在pH5.8时溶解度最低;表面疏水指数为约为67,较大豆分离蛋白的高,且其最低凝胶浓度为8%,总体性能优于大豆分离蛋白。
In this study,hemp seed protein isolate were prepared from defatted hemp seed and its functionality were comprehensively studied.The results showed that the water holding capacity and fat absorption capacity was about 1.8g/g protein and 1.5g/g protein,and the extraction from hemp seed was mono-component,which has a high denaturation temperature(130℃).The solubility of the hemp seed protein showed an inverted bell shape with the increase of pH,and its isoelectric point was about 5.8.The hydrophobility index analysis indicated that the amount of hydrophobic amino acid residue was high.And the least gelation concentration was 8%.In general,the complex functional properties of hempseed protein isolate is better than soy protein isolate.
作者
王亚娟
杨人元
李淳雄
黄烈锋
李亚
仇丹
WANG Ya-juan;YANG Ren-yuan;LI Chun-xiong;HUANG Lie-feng;LI Ya;QIU Dan(School of Materials and Chemical Engineering,Ningbo University of Technology,Ningbo 315211)
出处
《中国食品添加剂》
CAS
2020年第12期84-90,共7页
China Food Additives
基金
国家自然科学基金(51703100)
浙江省公益项目(LGN18B060002)
宁波市自然科学基金(2018A610098)。
关键词
汉麻籽
分离蛋白
提取
功能性
hempseed
protein isolate
extraction
functional property
