橘仁蛋白的性能研究  

Properties of orange kernel protein

作　　者：张玲丽[1] 马淑玲[1] 卢奎[2,3] 

机构地区：[1]郑州职业技术学院生物工程系,郑州450121 [2]河南工业大学化学化工学院,郑州450052 [3]河南工程学院郑州451191

出　　处：《中国油脂》2013年第1期28-31,共4页China Oils and Fats

基　　金：河南省重点科技攻关计划资助项目(0423011700)

摘　　要：橘仁中蛋白质含量较高,具有很好的开发利用价值。研究发现,橘仁中粗蛋白含量为19.8%;橘仁蛋白等电点为pH 4.63;主要蛋白质亚基有7种,其中相对分子质量为27 538的亚基含量最高,为54.9%;橘仁蛋白中水溶性蛋白质含量为37.5%;在pH 4.0～8.0范围内,橘仁蛋白溶解度随pH升高而增大;中性条件下质量浓度为20 mg/mL的橘仁蛋白水溶液和同体积的大豆油乳化,乳化性可达到66%,且乳化性可稳定在50%～54%;中性条件下质量浓度为30 mg/mL橘仁蛋白水溶液的起泡性达到252.5%,且中性条件下其泡沫稳定性最好。Orange kernel protein had the potential for development and utilization. It was found that the crude protein content in orange kernel was 19.8% ; the isoelectric point of the protein was pH 4.63 ; sev- en protein subunits were detected and the content of protein subunit with relative molecular weight 27 538 reached to 54.9% ; water - soluble protein content in the protein was 37.5% ; the solubility of the pro- tein increased with pH rising from 4.0 to 8.0 ; under neutral condition, the emulsibility of 20 mg/mL or- ange kernel protein solution and the same volume soybean oil reached to 66% and maintained from 50% to 54% ; under neutral condition, the foamability of 30 mg/mL orange kernel protein solution reached to 252. 5% and was very stable.

关 键 词：橘仁蛋白 等电点 蛋白质亚基 溶解性 乳化性 起泡性 

分 类 号：TS201.21[轻工技术与工程—食品科学]