文冠果蛋白的功能特性及其氨基酸组成分析  

Functional properties and amino acid composition of Xanthoceras sorbifolia bunge protein

作　　者：范雪层[1] 邓红[1] 李招娣[1] 王彩香[1] 张延彤[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国油脂》2009年第6期26-30,共5页China Oils and Fats

基　　金：陕西师范大学开放试验室项目资助

摘　　要：以内蒙古文冠果种仁脱脂粉为原料,采用碱溶酸沉法提取文冠果蛋白。研究了文冠果蛋白的吸油性、吸水性、乳化性及乳化稳定性、起泡性及泡沫稳定性,并用氨基酸自动分析仪分析了文冠果蛋白的氨基酸组成。结果表明,文冠果蛋白含量丰富,氨基酸种类齐全,营养价值较高,且加工特性良好,是一种优良的蛋白质资源,适于做食品添加剂,可有效地调整食品物料性。The Xanthoceras sorbifolia bunge protein was prepared from defatted protein powder with alkali extraction and acid precipitation method. The functional properties including water absorption capacity, oil absorption capacity, foaming capacity and foam stability, emulsification capacity and stability of Xanthoceras sorbifolia bunge protein were investigated, and the amino acid composition was analyzed by amino acid automatic analyzer. The results showed that the protein content was rich in Xanthoceras sorbifolia bunge kernel and the essential amino acid was complete. The processing properties of Xanthoceras sorbifolia bunge protein were excellent and it was a kind of valuable protein resource and food additives.

关 键 词：文冠果蛋白 功能特性 氨基酸组成 

分 类 号：TS201.21[轻工技术与工程—食品科学]