绿豆中四种蛋白质的分级提取与功能性质研究  

Extraction and functional properties of four proteins from mung bean

作　　者：乔宁[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2014年第17期83-87,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：采用Osborne方法分级分离了绿豆中的蛋白质，得到四种蛋白组分：清蛋白、球蛋白、醇溶蛋白和谷蛋白，并对其进行功能性质评价。对比评价结果表明：溶解度大小为：清蛋白〉球蛋白〉谷蛋白〉醇溶蛋白；四种蛋白组分中，谷蛋白持水与持油能力较好，清蛋白起泡性较好，醇溶蛋白颜色最好、感官接受度较高，四种蛋白组分在碱性条件下均有较好的乳化性，且均在270-280nm处产生最大吸收峰。Four protein isolates including albumin, globulin, gliadin and glutenin were extracted from mung bean using the Osbron method and their functional properties were evaluated. Comparative evaluation of functional properties showed that the order of solubility of mung bean protein fractions was as follows： albumin 〉 globulin 〉 glutenin 〉 gliadin.The protein possessed the highest water-holding and oil-holding capacities was glutenin.The protein possessed the highest foaming capacity was albumin.The color and sensory acceptance of gliadin were proved to be the best.The mung bean protein fractions all had better emulsifying activity at basic conditions and the maximum absorption peaks at 270-280nm.

关 键 词：绿豆蛋白 分级提取 功能性质 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]