丝瓜籽蛋白的功能特性研究  

Functional properties of luffa seed protein

作　　者：吕名秀[1] 曹伟娜[1] 卢奎[1,2] 林强[2] 强黎明[1] 许志忠[1] 

机构地区：[1]河南工程学院材料与化学工程学院,郑州450007 [2]河南工业大学化学化工学院,郑州450001

出　　处：《中国油脂》2015年第11期33-36,共4页China Oils and Fats

基　　金：河南省基础与前沿技术研究计划项目(132300410307);河南工程学院轻化工程技术研究中心建设项目(GCZX2013003)

摘　　要：测定了丝瓜籽蛋白的相对分子质量,研究了丝瓜籽蛋白的保水性、吸油性、溶解度、起泡性及泡沫稳定性、乳化性及乳化稳定性等功能特性。室温下,p H 6时,比较了丝瓜籽蛋白与大豆蛋白的功能特性。结果表明:丝瓜籽蛋白的吸油性、溶解度、起泡性及泡沫稳定性较好,但其保水性、乳化性及乳化稳定性较差。The relative molecular weight of luffa seed protein was determined, and the functional proper- ties of luffa seed protein including water holding capacity, oil absorption, solubility, foamability, foam stability, emulsifying ability and emulsion stability were studied. The functional properties of luffa seed protein and soybean protein were compared at pH 6 and room temperature. The results showed that the oil absorption, solubility, foamability and foam stability of luffa seed protein were better, but its water hold- ing capacity, emulsifying ability and emulsion stability were worse.

关 键 词：丝瓜籽蛋白 蛋白质亚基 溶解性 乳化性 起泡性 

分 类 号：TQ936.2[化学工程]