橡胶籽分离蛋白的组成及功能性质  

Composition and Functional Properties of Rubber Seed Protein Isolate

作　　者：刘宇[1,2] 刘畅[1,2] 杨杰[1,2] 刘石生[1,2] 

机构地区：[1]海南大学热带生物资源教育部重点实验室,海口570228 [2]海南大学食品学院,海口570228

出　　处：《中国粮油学报》2016年第5期61-65,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31460407);海南大学青年基金(qnjjl228)

摘　　要：以低温脱脂橡胶籽粕为原料,采用等电点沉淀法制备橡胶籽分离蛋白。对橡胶籽分离蛋白的组成及功能性质进行测定,结果表明:橡胶籽分离蛋白中清蛋白、球蛋白、醇溶蛋白和谷蛋白所占比例依次为33.5%,4.8%,0.9%和60.8%。氨基酸组成比较全面,其中谷氨酸含量较高,达到19.894 g/100 g。p H值对橡胶籽分离蛋白的功能性质影响较大;橡胶籽蛋白浓度与其乳化性和起泡性呈正相关;在温度为60℃时,橡胶籽蛋白乳化性和起泡性分别达到34.29 m L/g和31.2%。Rubber seed protein isolate（ RSPI） was made from low temperature defatted rubber seed flour by isoelectric precipitation. The composition and functional properties of RSPI was investigated. Results indicated that RSPI was mainly composed of albumin,globulin,gliadin and glutenin which accounted for 33. 5%,4. 8%,0. 9%and 60. 8% respectively. It contained a comparatively full range of amino acids and its high levels of glutamic acid can be attained 19. 894 g/100 g. p H value influenced greatly on functional properties of RSPI and concentration of RSPI was positively correlated with its emulsifying and foaming properties. Under the temperature of 60 ℃,the emulsifying and foaming properties of RSPI reached up to 34. 29 m L/g and 31. 2% respectively.

关 键 词：橡胶籽分离蛋白 Osborn分级 氨基酸分析 功能性质 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]