牡丹籽蛋白功能特性的研究  

Functional Characteristics of Peony Seed Protein

作　　者：庞雪风[1] 何东平[1] 胡传荣[1] 尤梦圆[1] 孙红星[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国粮油学报》2014年第7期45-48,79,共5页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2011BAD02B00)

摘　　要：研究了牡丹籽蛋白的功能特性,为食品以及饲料行业更好的利用牡丹籽蛋白提供参考。研究结果表明温度为30℃时,牡丹籽蛋白的保水性最好,为3.51 g/g;温度为50℃时,牡丹籽蛋白的吸油性最好,为2.82 g/g;蛋白质量浓度为10 mg/mL时,乳化性和乳化稳定性最好,乳化性为20.1 m^2/g,乳化稳定性为294min;pH为8时,牡丹籽蛋白的乳化性最好,为23.11 m^2/g,pH为7时,蛋白的乳化稳定性最好,为289 min。蛋白质量浓度为70 mg/mL时,牡丹籽蛋白起泡性为61%,pH为7时,起泡性为53%。Functional characteristics of peony seed protein have been researched in order to provid a reference to make better use of peony seed protein in food and feed industry. The resuhs showed that at 30 ℃, the water retention of peony seed protein was the best as 3.51 g/g. At 50 ℃, the oil absorption of peony seed protein was the best as 2.82 g/g. When the concentration of protein was 10 mg/mL, emulsification and emulsion stability were the best with emulsification of 20.1 m^2/g with emulsion stability of 294 min. Emulsification was the best at pH 8 as 23.11 m^2/g. Emulsion stability was the best at pH 7 as 289 min. When the concentration of protein was 70 mg/mL, foaming of peony seed protein was 61%, foaming of peony seed protein was 53% at pH 7.

关 键 词：牡丹籽蛋白 保水性 吸油性 乳化性 乳化稳定性 起泡性 泡沫稳定性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]