文冠果仁蛋白功能特性研究  

Study on the Functional Characteristics of Xanthoceras sorbifolia Bunge Protein Concentrate

作　　者：范立敏[1] 吴迪[1] 杜佳[1] 周丽莉[1] 

机构地区：[1]沈阳药科大学制药工程学院,辽宁沈阳110016

出　　处：《食品与发酵工业》2009年第11期115-118,共4页Food and Fermentation Industries

摘　　要：研究了文冠果仁浓缩蛋白的功能特性方法。分别对pH值、温度、离子强度、蛋白质质量分数诸因素对蛋白溶解性、吸水性与吸油性、乳化与乳化稳定性的影响进行了考察。结果显示:文冠果仁浓缩蛋白在pH为10时乳化性达70%,50℃时吸油性达98%。说明文冠果仁蛋白有较高的营养价值,是值得开发的优质植物蛋白。Objective： Functional characteristics of the Xanthoceras sorbifolia Bunge. Methods： Effect of surrounding conditions such as pH value, temperature, ionic strength, protein concentration on the solubility, water and oil bonding capacity, emulsifying capacity and emulsion stability were studied. Results： The protein concentrate had the best emulsifying capacity （70%） at pH = 10, the best oil bonding capacity （98%） at 50℃. Conclusion concentrate Xanthoceras sorbifolia Bunge protein contained high nutritional value and considered as a fine protein source that worth exploiting in the future.

关 键 词：文冠果仁 浓缩蛋白 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]