黑龙江省主栽红小豆品种蛋白质功能性质分析

Analysis of Protein Functional Properties of Main Adzuki Bean Varieties in Heilongjiang Province

黑龙江省是红小豆的主要产区之一,为深入了解黑龙江省主栽红小豆蛋白质功能特性,本研究利用荧光及紫外分光光度法对农安红、状元红、农垦红二号、品鉴红、宝清红等5种红小豆蛋白质功能性质进行了测定分析。结果表明:5种红小豆蛋白质质量分数为19.32%-24.36%;在pH 4.0左右时,蛋白质溶解性最低;宝清红红小豆蛋白质游离巯基及总巯基含量均最高,分别为(33.4±5.6)、(61.6±3.2)μmol/g;农垦红二号蛋白质疏水性最强,为425.5±0.5;5种红小豆蛋白质起泡性随质量浓度增大呈现先升高后降低的趋势,当质量浓度为6 g/100 mL时达到最大值;5种红小豆蛋白质起泡稳定性、乳化性、乳化稳定性、吸水性均随蛋白质浓度的增加而增大,吸油能力随着蛋白质所占比例的减小而增强;宝清红和农垦红二号凝胶点较低,在蛋白质质量浓度为11 g/100 mL就可以形成凝胶,当蛋白质质量浓度为13 g/100 mL时,5种红小豆蛋白质均产生凝胶现象。

Heilongjiang Province is one of the main producing areas of adzuki bean.In order to deeply understand the functional characteristics of protein of adzuki bean planted in Heilongjiang Province,the functional properties of five kinds of adzuki bean protein,including Nonganhong,Zhuangyuanhong,Nongkenhong No.2,Pinjianhong and Baoqinghong,were determined by fluorescence and UV spectrophotometry analysis.The results indicatedthat the protein content of five adzuki beans ranged from 19.32%to 24.36%,and the protein solubility was the lowest at pH 4.0;the content of free sulfhydryl and total sulfhydryl of Baoqinghong adzuki bean protein were the highest,were(33.4±5.6)μmol/g and(61.6±3.2)μmol/g,respectively;the hydrophobicity of nongkenhong No.2 protein was the strongest,was 425.5±0.5;the foaming properties of five kinds of adzuki bean protein showed a trend of first increasing and then decreasing with the increase of mass concentration,when the mass concentration was 6 g/100 mL when reached the maximum,the stability,emulsification,emulsifying stability and water absorption of the five red adzuki bean proteins increased with the increase of protein concentration.The oil absorption ability increased with the decrease of protein proportion;Nonganhongwas with allow gel point,and gel could be formed when the protein concentration was 11 g/100 mL.When the protein mass concentration was 14 g/100 mL,the five red bean proteins can produce gelation.