食品蛋白新资源——元宝枫蛋白  

A new resource of food protein: Acer truncatum Bunge protein

作　　者：王性炎[1] 李艳菊[2] 王姝清[1] 

机构地区：[1]西北农林科技大学,陕西省杨凌区712100 [2]北京理工大学生命科学与技术学院,北京市100081

出　　处：《中国油脂》2007年第8期30-33,共4页China Oils and Fats

摘　　要：对元宝枫种子蛋白质的含量、化学组成和其主要功能特性的研究表明:元宝枫种仁的蛋白质含量为27.15%,仅次于大豆。元宝枫蛋白含有人体必需的8种氨基酸,为完全蛋白。其蛋白的等电点为4.38;在等电点附近,种仁脱脂粉的溶解度、起泡性、泡沫稳定性最低,而当pH 6～7时,表现较佳。与大豆脱脂粉相比,元宝枫种仁脱脂粉具有更好的吸油性,种仁蛋白具有更好的起泡性。Protein content of A cer truncatum Bunge seed,amino acid composition of the protein and the main functional properties were determined. The results showed that the protein content was 27.15% in the kernel,less than soybearr It was a complete protein including 8 kinds of essential amino acids. The isoelectric point of the protein was 4.38,under which the solubility, foamingability, foam stability and emulsifying stability of the defatted kernel powder presented the lower value, however, these properties showed good results when the pH value was in the range of six to seven. Comparing with the defatted soybean powder, the oil absorption ability of the defatted kernel powder and the foaming ability of the protein of the Acer truncatum Bunge seeds were much higher.

关 键 词：元宝枫蛋白 种仁脱脂粉 种仁蛋白 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]