限制性酶解结合大孔树脂吸附对葵花籽蛋白色泽及功能特性的影响

Effect of limited enzymatic hydrolysis combined with macroporous resin adsorption on the color and functional characteristics of sunflower seed protein

以低温脱脂葵花籽粕为原料提取葵花籽蛋白,对其分别进行大孔树脂吸附脱色和限制性酶解结合大孔树脂吸附脱色处理,对比不同处理的葵花籽蛋白白度值、绿原酸含量及功能特性(溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性、持油性、持水性和凝胶性)的差异。结果表明:限制性酶解10 min结合大孔树脂吸附脱色的葵花籽蛋白白度值(L^(*))为86.3,绿原酸含量为0.16 mg/g,溶解性为77.60%,起泡性为20.87%,乳化性为3.44 m^(2)/g,乳化稳定性为118.51 min,均显著优于葵花籽蛋白和大孔树脂吸附脱色葵花籽蛋白(P <0.05),持水性为1.94 mL/g,显著优于葵花籽蛋白,但与大孔树脂吸附脱色葵花籽蛋白相当,持油性和泡沫稳定性分别为4.40 mL/g和69.62%,显著低于葵花籽蛋白和大孔树脂吸附脱色葵花籽蛋白,限制性酶解10 min结合大孔树脂吸附脱色葵花籽蛋白展现出较好的凝胶性。研究表明,经限制性酶解结合大孔树脂吸附脱色后,葵花籽蛋白色泽显著改善,其溶解性、乳化性、起泡性、持水性和凝胶性均显著提高。

The sunflower seed protein was extracted from low temperature defatted sunflower seed meal,then respectively bleached with macroporous resin and limited enzyme hydrolysis combined with macroporous resin. The difference in whiteness value,chlorogenic acid content and functional properties (solubility,emulsifying ability and emulsion stability,foamability and foam stability,oil holding capacity,water holding capacity and gelation) of the sunflower seed protein were determined. The results showed that the whiteness value (L^(*)),chlorogenic acid content,solubility,foamability,emulsifying ability and emulsion stability of the sunflower seed protein obtained by 10 min of limited enzymolysis combined with macroporous resin adsorption (EMSSP) were 86. 3,0. 16 mg/g,77. 60%,20. 87%,3. 44 m^(2)/g and 118. 51 min respectively,significantly better than that of sunflower seed protein (SSP)and macroporous resin bleached sunflower seed protein (MSSP) (P < 0. 05),the water holding capacity of the EMSSP was 1. 94 mL/g,which was significantly better than that of SSP,but equal to that of MSSP,and the oil holding capacity and foam stability of EMSSP were 4. 40 mL/g and 69. 62%respectively,significantly lower than that of SSP and MSSP. In addition,the EMSSP showed good gel properties. The research showed that the color of EMSSP not only improved significantly,but also the solubility,emulsifying ability,foaming ability,water holding capacity and gelation improved.