摘要
本文研究亚麻籽粉含水率对其蛋白质变性温度的影响,通过对亚麻籽热变性的研究,为下一步亚麻籽的脱毒试验研究奠定一定的理论基础。应用差示扫描量热(DSC)技术测定不同的亚麻籽含水率下的亚麻籽粉蛋白质变性温度,分析在不同的条件下亚麻籽粉蛋白质变性温度特性。试验表明,亚麻籽粉蛋白质的变性温度较高,在129～143℃之间;随着升温速率的提高,DSC曲线的峰幅增大,峰形尖锐,变性温度升高,吸热焓值变化不大;亚麻籽蛋白质的变性温度与含水率有密切的关系,随含水率升高而降低。研究为亚麻籽深加工和利用提供了一定的理论依据。
Effects of flaxseed powder with different moisture on the denaturation temperature of protein was investigated, which laid a foundation for further experiments on detoxification of flaxseed. The denaturation temperature of the protein in flaxseed powder with different moisture was tested by Differential Scanning Calorimetry （DSC）. The results show that denaturation temperature of the protein is relatively high, which ranges between 129℃ and 143℃. With increasing of calefactive speed, the peak of DSC curve gets much higher, while absorption enthalpy changes a litlle. There is a close relationship between denaturation temperature of protein and the moisture of flaxseed powder, that is the denaturation temperature of protein decrease with the water content increasing, which will be important theoretical information for further processing and utilization of flaxseed.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第1期300-302,共3页
Transactions of the Chinese Society of Agricultural Engineering
关键词
亚麻籽
蛋白质变性温度
差示扫描量热法(DSC)
含水率
flaxseed
denaturation temperature of protein
Differential Scanning Calorimetry（DSC）
moisture
