腰果蛋白的功能特性研究及其氨基酸组成分析  

Functional properties and amino acid composition of cashew nut protein

作　　者：刘成梅[1] 王芳[1] 钟俊桢[1] 熊洋[1] 顿儒艳 钟业俊[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2016年第2期88-92,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201303077)

摘　　要：采用碱提法最优条件提取并酸沉得到腰果蛋白,研究了p H和温度对腰果蛋白的溶解性、起泡性及起泡稳定性、乳化性及乳化稳定性、持油性等功能特性的影响,并分析了腰果蛋白的氨基酸组成。结果表明:腰果蛋白的溶解性随p H的增加呈先降低后升高的趋势,在p H4附近溶解度最低,仅为15.90%。起泡性和乳化性随p H的变化曲线与溶解度曲线一致,在p H10时起泡性和乳化性最好,分别为13.92%、24.70 m2/g。腰果蛋白的起泡稳定性随p H的增加而逐渐增加,在p H8时达到最大为9.42%,而后趋于稳定。在碱性环境中,腰果蛋白会表现出较好的乳化稳定性,并且在80℃时其持油性最佳,为2.84 g/g。氨基酸分析表明,腰果蛋白中含有17种氨基酸,其中7种是人体必需氨基酸,含量皆高于FAO/WHO/UNO成人推荐标准,赖氨酸为第一限制性氨基酸,谷氨酸和精氨酸含量最高,分别为22.46%和9.02%。The cashew nut protein was prepared under the optimized conditions via alkali extraction and acid precipitation method,while the effects of p H and temperature on the solubility,foaming and foaming stability,emulsification and emulsion stability,oil absorption were investigated and the amino acids composition of cashew nut protein also had been analyzed. The results showed that the solubility of cashew nut protein decreased first and then increased with the increase of p H,while the minimum solubility was found to be15.90% at p H4. Foaming and emulsification profiles of cashew nut protein were consistent with the solubility profiles. The maximum foaming and emulsification of 13.92%,24.70 m2/g were obtained at p H10 respectively.Foaming stability of cashew nut protein were gradually increased with the increase of p H and reached the maximum（ 9.42%） at p H8. In alkaline environment, cashew nut protein showed a better emulsion stability.Cashew nut protein obtained the best oil absorption（2.84 g/g） at 80 ℃. Amino acid analysis showed the cashew nut protein contains 17 kinds of amino acids which 7 kinds were the essential amino acids. The content of amino acids all were higher than the standard recommended by FAO/WHO/UNO for adults while lysine was the first limited amino acid and glutamic acid,arginine were the most abundant,respectively 22.46% and 9.02%.

关 键 词：腰果蛋白 功能特性 PH 氨基酸组成 

分 类 号：TS149[轻工技术与工程—纺织材料与纺织品设计]