星油藤种仁碱提蛋白和浓缩蛋白功能性质的比较研究

Comparisons of functional properties of protein isolate and protein concentrate in Plukenetia volubilis L.seeds

摘要: 以星油藤种仁脱脂粉为原料,通过酶法除杂工艺富集蛋白和碱溶酸沉法提取蛋白分别获得浓缩蛋白粉(PPC)和碱提蛋白粉(PPI),并对其溶解性、吸油性、吸水性、起泡性等功能性质进行研究。结果表明:在研究范围内,两蛋白中PPI具有更好的溶解性和更高的黏度,而PPC在吸油性、吸水性、起泡性方面优于PPI。两种蛋白粉的溶解性随pH升高,呈现出先降低后增高的趋势,在等电点附近(pH4~5)最低;两蛋白的黏度在30~50℃内,随温度的上升而降低;PPC和PPI在50℃时,吸油性最好,分别达到154.37%和294.70%。

Abstract: Plukenetia volubilis L.protein isolate ( PPI) and protein concentrate ( PPC) were prepared using the alkaline extraction and acid precipitation method and the impurity separating technology respectively. Solubility, oil and water holding capacities, foaming property and viscosity of PPI and PPC were studied.Results revealed that oil and water holding capacities and foaming property of PPC were better than PPI, while PPI had higher solubility and viscosity.Solubility of both PPI and PPC decreased with increasing pH from 2 to 4, but increased with pH value from4 to 12.Viscosities of PPI and PPC decreased with elevating temperature. Oil- holding capacities of PPI and PPC reached the maximum at 50℃ with the values of 154.37% and 294.70% respectively.