摘要
为了解新疆扁桃仁中蛋白的功能特性,课题以新疆南疆主栽莎车1号扁桃仁中清蛋白、球蛋白、醇溶蛋白、谷蛋白4种蛋白组分为研究对象,对其基本成分及功能特性进行研究。结果表明:清蛋白的粗蛋白含量最高,为64.18%;其他各组分中水分、灰分较低,脂类含量无明显差异。蛋白功能特性中谷蛋白的持水性、持油性、乳化性和起泡性最好,分别为88.14%、273.20%、56.12%、89.64%;醇溶蛋白的乳化稳定性和起泡稳定性最好,分别为34.32%、125.18%;谷蛋白的氮溶解指数与非蛋白氮的含量最高,分别为12.16%、6.23%。说明莎车1号扁桃仁中4种蛋白组分的功能特性差异显著,研究为今后扁桃仁的加工利用和功能性产品的开发提供了理论依据和技术指导。
In order to fully understand the functional characteristics of Xinjiang almond kernel protein,this project took albumin,globulin,alcohol soluble protein and glutelin in Shache No.1 almond which was one of the current major cultivars in Xinjiang as the research object,mainly studying and analyzing their basic ingredients and their functional properties.The results showed that the crude protein content of albumin was the highest,which was 64.182%.The contents of moisture and ash in other protein groups were lower,the lipid content in all protein groups had no significant difference.In the protein functional properties,the water-holding capacity,oil-absorbing capacity,emulsifying capacity and foaming capacity of glutelin were the best,which were 88.14%,273.20%,56.12%and 89.64%respectively.The emulsion stability and foam stability of alcohol soluble protein were the best,which were 34.32%and 125.18%respectively;nitrogen solubility index and non-protein nitrogen content of glutelin were the highest,which were 12.16%and 6.23%respectively.Such result demonstrated that the functional characteristics of four protein groups in Shache No.1 almond kernel had significant differences.The research provided a theoretical basis and technical guidance for the processing technology of almond and the development of functional almond protein products in future.
作者
王东爽
陆健康
李述刚
WANG Dong-shuang;LU Jian-kang;LI Shu-gang(College of Life Sciences,Construction Corps Key Laboratory of Deep Processing onFeatured Agricultural Products in Southern Xinjiang,Tarim University,Alar 843300)
出处
《食品科技》
CAS
北大核心
2016年第2期74-79,共6页
Food Science and Technology
基金
国家自然科学基金项目(31401644)
华农塔大联合基金项目(HNTDLH1402)
关键词
莎车1号扁桃仁
蛋白组分
功能特性
Shache No.1 almond kernel
protein components
functional characteristics
