菜籽粕贮藏蛋白制备及功能性质研究  

Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

作　　者：姜绍通[1] 潘牧[1] 郑志[1] 潘丽军[1] 罗水忠[1] 孙汉巨[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第8期29-32,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A12)

摘　　要：本实验主要对双低菜籽种子贮藏蛋白的营养价值和功能特性进行研究。以脱皮脱脂冷榨双低菜籽粕为原料,分离提取得到种子贮藏蛋白清蛋白及球蛋白,清蛋白及球蛋白含量分别占菜籽粕蛋白的20.8%和60.2%,且抗营养因子含量均大幅度降低;氨基酸测定结果表明贮藏蛋白氨基酸组成平衡,必需氨基酸组成模式符合FAO/WHO标准;对种子贮藏蛋白的溶解性、吸油性、乳化性、乳化稳定性、起泡性、起泡稳定性等功能特性进行测定,结果表明其功能特性良好。The nutritional value and functional properties of storage protein in double-low rapeseed meal were investigated. Albumin and globulin, two kinds of storage protein, were isolated from an industrial defatted, dehulled and cold pressing rapeseed meal （Brassica napus）, and their contents account for 20.8% and 60.2% of total storage protein, respectively. Meanwhile, the main anti-nutrition factors were removed during the isolation process. The determination of amino acids showed that the amino acid composition of this storage protein is balanceable and fits close to FAO/WHO standards for composition pattern of essential amino acids. Moreover, the functional properties of the storage protein such as solubility, oil binding capacity, foam ability, foam stability, emulsifying property and emulsion stability were also discussed in the present study.

关 键 词：贮藏蛋白 制备 氨基酸 功能特性 

分 类 号：TQ819[化学工程]