富硒菜籽粕蛋白与普通菜籽粕蛋白功能性质的比较  

Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

作　　者：胡振瀛[1] 史卿[2] 熊华[1] 胡居吾[1] 赵强[1] 范婷[1] 雷莉[1] 朱小燕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]浙江海洋学院东海科学技术学院,浙江舟山316000

出　　处：《食品工业科技》2014年第14期157-160,165,共5页Science and Technology of Food Industry

基　　金：十二五规划农村项目(2013AA102203-05);国家自然科学基金(31301436);重点实验室基金(sklf-zza-201305)

摘　　要：对富硒菜籽粕蛋白与普通菜籽粕蛋白的功能性质进行对比,探究硒含量不同是否会对蛋白的功能性质有影响。结果显示:两种蛋白质的溶解性曲线均呈现V字形,随着pH的升高,溶解性先下降后上升。并且当溶液pH为4.0时,蛋白质溶解度最低。两种蛋白质的起泡性和乳化性随pH的变化与蛋白质的溶解性曲线呈现高度的相关性。Protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties were compared to find out the effect of selenium on the functional properties of protein. The results showed that the curves of solubility presented in V-shape. Solubility rose first,then fell with increasing of pH. When the pH value was 4.0,the solubility appeared to be the lowest. The foamability and emulsibility of two proteins presented a high degree of correlation with protein solubility curve in pH.

关 键 词：富硒 菜籽粕蛋白 蛋白功能性质 比较 

分 类 号：TS201.1[轻工技术与工程—食品科学]