棉籽蛋白功能特性的研究  

Functional properties of cottonseed protein

作　　者：崔志芹[1] 王志祥[1] 史美仁[2] 

机构地区：[1]中国药科大学药学院,南京市210009 [2]南京工业大学化学化工学院,南京市210009

出　　处：《中国油脂》2006年第9期24-26,共3页China Oils and Fats

摘　　要：考察了棉籽浓缩蛋白、沉淀蛋白和溶解蛋白3种棉籽蛋白的氮溶指数、吸水性、吸油性、起泡性与泡沫稳定性、乳化性与乳化稳定性等功能特性。结果表明,棉籽溶解蛋白的乳化性和起泡性较佳;棉籽浓缩蛋白和沉淀蛋白,除吸油、吸水能力强之外,其他的功能特性均较差。在吸水性方面,棉籽蛋白的吸水性要低于菜籽沉淀蛋白,但高于大豆沉淀蛋白。在吸油性方面,棉籽蛋白均低于菜籽蛋白和大豆蛋白。The functional properties of cottonseed protein concentrates, precipitated protein isolate and soluble protein were investigated, which included nitrogen solubility index （NSI） , water absorption capacity, oil absorption capacity, foam capacity and stability, oil emulsification capacity and stability. Among them the foam capacity and oil emulsification capacity for soluble protein was the best. The water and oil absorption capacity for protein concentrates and precipitated protein isolate were better. Compared with the water absorption capacity of rapeseed precipitated protein, the cottonseed protein was lower, but it was higher than that of soybean precipitated protein. The oil absorption capacity of cottonseed protein was lower than those of rapeseed and soybean nrotein.

关 键 词：棉籽蛋白 功能特性 NSI 

分 类 号：TS201.21[轻工技术与工程—食品科学]