黄秋葵籽粕分离蛋白理化性质及营养评价  

Nutritional Evaluation and Physicochemical Properties of Okra Seed Protein Isolate

作　　者：董增[1] 章建国[1] 陈忆[1] 魏兆军[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：《安徽农业科学》2013年第14期6447-6449,6474,共4页Journal of Anhui Agricultural Sciences

基　　金：教育部新世纪优秀人才基金项目(NCET-07-0251);安徽省第四批优秀青年科技基金项目(08040106803)

摘　　要：[目的]分析榨油后黄秋葵籽粕的分离蛋白理化特性和营养价值。[方法]利用碱溶酸沉的方法提取分离蛋白,对分离蛋白的溶解性、乳化性、起泡性、蛋白质分子量范围和氨基酸含量进行分析。[结果]分离蛋白在等电点处理化性质差,富含亮氨酸,苏氨酸为第一限制性氨基酸,蛋白质的主要亚基在20～26 kD。[结论]黄秋葵分离蛋白具有较大的开发价值。[ Objective] The study aims to analyze the physieochemical properties and nutritional value of okra seed protein isolate （OPI）. [ Method ] OPI was prepared using the methods of alkali extraction and acid precipitation, the solubility, emulsifying activity, foaming capacity, molecular weights and amino acids composition of OPI were studied. [ Result] The physicochemical properties of OPI were poor at isoelectrie point. Leucine was the most abundant amino acid found in OPI, threonine was found as the first limiting amino acid, molecular weights of OPI were from 20 -26 kD. [ Conclusion] OPI has huge potential for development.

关 键 词：黄秋葵籽 蛋白质 氨基酸 营养评价 

分 类 号：S565[农业科学—作物学]