麦麸中四种蛋白的Osborne法提取分离及性能研究  

Extraction and characterization of four proteins from wheat bran by Osborne

作　　者：孙媛[1] 蔡迪[1] 向琴[1] 严汪汪[1] 钟振声[1] 

机构地区：[1]华南理工大学化学与化工学院,广东广州510640

出　　处：《食品工业科技》2015年第9期136-139,203,共5页Science and Technology of Food Industry

摘　　要：麦麸蛋白是植物蛋白的一种,通过研究麦麸蛋白的组成及性质以应用于食品工业。用Osborne法分离提取出清蛋白、球蛋白、醇溶蛋白和谷蛋白4种蛋白,考马斯亮蓝法测定等电点。实验表明:清蛋白、球蛋白、醇溶蛋白和谷蛋白的相对含量分别是48.06%、25.12%、18.70%,8.12%;等电点依次为4.0、5.0、5.8、5.2。电镜表观发现,清蛋白和球蛋白分子均连接紧密,清蛋白表面细致多层,局部有孔;球蛋白表面疏松,表面孔较少。醇溶蛋白和谷蛋白分子连接松散,醇溶蛋白呈不规则的球状,谷蛋白表面平滑,分子团多。功能性质测定结果表明:四种蛋白中球蛋白的持水性和持油性最大,分别为5.00g/g和2.40g/g;醇溶蛋白的起泡性、起泡稳定性和乳化力最强,分别为376%、71%和75%。因此,球蛋白适宜作为添加剂应用在肉制品中,醇溶蛋白适宜作为添加剂应用在奶制品和蛋糕等食品配方中。Wheat gluten is a kind of plant protein,studying the composition and properties of wheat gluten so as to be applied to the food industry.Four proteins including albumin,globulin,prolamin and glutenin were extracted from wheat bran by the Osborne method,with Coomassie brilliant blue measuring isoelectric points.Experimental results showed the relative contents of albumin,globulin,prolamin and glutenin were 48.06%,25.12%,18.70%,8.12%,and the isoelectric points were 4.0,5.0,5.8,5.2,respectively.The electron microscopy showed both albumin and globulin molecules were closely connected. Albumin surface meticulous and multilayer,with holes locally. Globulin surface loose and less holes. Prolamin and glutenin molecules were loosely connected. Prolamin appeared irregular globular,while glutenin surface smooth with many molecules. Functional properties showed globulin possessed both the highest waterbinding capacity（ 5.00 g / g） and the best holding oil capacity（ 2.40 g / g）,while prolamin held the strongest foaming capacity（ 376%） and stability（ 71%）,and the highest emulsibility（ 75%）. Therefore,globulin was suitable as additives in meat products,and Prolamin was suitable as additives in dairy and cake recipe.

关 键 词：麦麸蛋白 等电点 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]