毛竹笋中4种蛋白的提取与功能性质研究（英文）

Extraction and functional properties of four types of proteins from Moso bamboo shoots

从毛竹笋中提取出清蛋白、球蛋白、醇溶蛋白和碱溶蛋白等4种蛋白,均含有8种人体必需的氨基酸。4种蛋白的功能性质的研究结果表明,疏水性:醇溶蛋白>碱溶蛋白>球蛋白>清蛋白;在中性条件下,清蛋白的水溶性最好;清蛋白和球蛋白吸水性好,分别达到4.2和5.0 mL·g-1,清蛋白和醇溶蛋白吸油性最强,分别达到3.6和3.2 mL·g-1;清蛋白,球蛋白,醇溶蛋白和碱溶蛋白的乳化性分别为35.8%、29.2%、22.1%和14.2%,乳化稳定性均超65.1%;清蛋白的起泡性达到67.7%(稳定性为48.6%)。因此,这4种蛋白在食品工业领域具有潜在的应用价值。

Albumin,globulin,gliadin and alkali soluble protein were successfully extracted from Moso bamboo shoots,and there were 8 essential amino acids in each protein.After that,their functional properties were further studied.The hydrophobicity of the four proteins followed the descending order of gliadin,alkali soluble protein,globulin and albumin.Under neutral conditions,albumin had the best solubility.Meanwhile,albumin and globulin possessed a high water holding capacity of 4.2 and 5.0 mL·g-1 while albumin and gliadin offered a good oil absorption volume of 3.6 and 3.2 mL·g-1.The emulsification ability of albumin,globulin,gliadin and alkali soluble protein were 35.8%,29.2%,22.1%,14.2%,which gave a stability of more than 65.1%.Albumin had the best ability to form stable foam of 67.7%and provided a 48.6%foam stability.The four proteins showed a potential application in the food industry.