摘要
研究以压榨芝麻饼为原料，采用碱溶酸沉法制备了芝麻饼分离蛋白，并考察了金属离子和溶液的pH值对芝麻饼分离蛋白功能性的影响。结果表明，芝麻饼蛋白、芝麻蛋白的等电点均在pH4～6范围内；金属离子和溶液pH值对它们的溶解性、乳化性和持水性均有较大影响；在相同条件下，芝麻饼蛋白的溶解性、乳化性、持水性均弱于芝麻蛋白。
Sesame cake protein isolates were prepared by alkali extraction and acid precipitation with sesame cake material. The impact of metal ion and pH value on the functionality of sesame cake protein isolate was studied. The results showed that the PI of sesame protein and sesame cake protein were between 4 to 6.Metal ion and pH value had obvious impact on the solubility, emulsifying capacity and water-holding capacity of sesame protein and sesame cake protein; under the same condition, the solubility, emulsifying capacity and water-holding capacity of sesame cake protein were lower than that of sesame protein.
出处
《粮食加工》
2009年第1期41-43,共3页
Grain Processing
基金
辽宁省教育厅科学研究项目计划资助编号:2004F097
关键词
芝麻饼
芝麻蛋白
功能性
sesame cake
sesame protein
functionality
