摘要
对高温花生粕和低温花生粕中提取的分离蛋白的结构和性质进行了比较研究。采用碱溶酸沉法从高温花生粕和低温花生粕中制备分离蛋白,分别测定它们的疏水性、氮溶解性、乳化活性、乳化稳定性和分子量分布。结果发现,与低温粕中提取的分离蛋白相比,高温粕中提取的花生分离蛋白的疏水性高,氮溶解性低,乳化活性和乳化稳定性好。电泳结果显示,蛋白分子量分布发生明显改变。结果表明,蛋白质结构与功能之间有着显著的关系。
The properties of the peanut protein isolate from different peanut cake sources were studied. Peanut protein isolates were prepared from peanut cake by resolving and precipitating in alkaline and acetous distilled water. The hydrophobicity, nitrogen solubility, emulsion activity and emulsion stability were investigated. The results of analysis showed that protein isolate from high-temperature pretreatment peanut cake had lower nitrogen solubility,and higher hydrophobicity, emulsion activity and emulsion stability compared with low-temperature pretreatment protein isolates. The change of molecular weight was demonstrated by SDS-PAGE. The result of this paper showed there were some relations between protein structure and functional ability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期92-95,共4页
Science and Technology of Food Industry
基金
十一五“863”项目(2006AA10Z325)
益海集团项目支持
关键词
花生分离蛋白
乳化活性
乳化稳定性
peanut protein isolate
emulsion activity
emulsion stability
