油茶籽粕分离蛋白及其超滤组分的功能特性研究  

Functional Properties of Camellia Oleifera Seed Cake Separated Protein and Its Ultrafiltration Fractions

作　　者：李旭[1] 邓俊琳 申世安[1] 刘露[1] 丁春邦[1] 

机构地区：[1]四川农业大学生命科学学院,雅安625014

出　　处：《中国粮油学报》2015年第10期37-42,60,共7页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技厅科技支撑计划(2013NZ0047)

摘　　要：分析了油茶籽粕分离蛋白(茶籽蛋白)及其超滤组分(≥10 ku和<10 ku)的化学组成与功能特性,探讨了p H和温度对其功能特性的影响。结果表明:茶籽蛋白及其超滤组分≥10 ku和<10 ku的蛋白质量分数分别为85.7%、89.3%和84.2%,还含有少量的多糖、多酚及皂苷;超滤组分<10 ku拥有良好的持油性,但持水性较差,而超滤组分≥10 ku则相反。超滤组分<10 ku拥有良好的蛋白溶解性,泡沫稳定性较差;茶籽蛋白及其超滤组分≥10 ku显示出良好的泡沫稳定性和乳化性;p H和温度对其功能特性的影响因分子量差异而不同,超滤组分<10 ku的温度耐性较强,80℃下依然拥有良好的乳化稳定性,但酸性环境中其乳化稳定性和泡沫稳定性较弱。茶籽蛋白及其超滤组分在60℃表现出最好的蛋白溶解性和乳化性。The chemical composition and functional properties of Camellia seed cake＇s separated protein and its uhrafiltration factions （ ≥10 ku and 〈 10 ku） have been investigated in the paper. The influence of temperature and pH on Camellia seed cake＇s separated protein＇s functional properties has also been evaluated. The protein content of Camellia seed cake＇s separated protein and its fractions （ ≥10 ku and 〈 10 ku） were 85.7%, 89.3% and 84.2% respectively in the samples which containing a handful of sugar, polyphenol and saponin. Fraction 〈 10 ku had an excellent oil - holding capacity but less water - holding capacity ; while fraction ≥ 10 ku had an opposite behavior. In addition, fraction 〈 10 ku expressed a prominent protein solubility, while a poor foaming stability. Fraction ≥ 10 ku and Camellia seed separated protein exhibited an excellent emulsifying capability and foaming stability. The effects of pH and temperature on functional property were different according to the altered protein molecular weight. Fraction 〈 10 ku had a strong tolerance to temperature, further it could maintain good emulsifying stability and protein solubility at 80℃. But its emulsifying and foaming stability were poor in acidic environment. Camellia seed cake separated protein and its ultrafiltration fractions had the best protein solubility and emulsifying capability at 60 ℃.

关 键 词：油茶籽粕分离蛋白 超滤组分 功能特性 蛋白溶解性 

分 类 号：TQ936.2[化学工程]