四种芸豆蛋白的理化与功能特性分析  

Analysis of physicochemical and functional properties of four kinds of kidney bean protein

作　　者：郭增旺 陆涛[1] 瞿东杨 韩闯[1] 王志辉[1] 张丽萍[1,2] 

机构地区：[1]黑龙江八一农垦大学,大庆163319 [2]国家杂粮工程技术研究中心,大庆163319

出　　处：《中国食品添加剂》2016年第8期199-204,共6页China Food Additives

摘　　要：以紫花芸豆、白芸豆、黑芸豆、红芸豆等4种芸豆为研究对象,分别提取4种云豆的蛋白质,从研究4种杂豆蛋白的理化性质和功能特性(乳化性、凝胶性、持水性、持油性)入手,四种芸豆蛋白的理化与功能特性分析。四种芸豆在相同的提取条件下,所得到的蛋白纯度存在差异,其中黑芸豆的蛋白纯度最高,达到了77.54%。四种芸豆蛋白均为全价蛋白,其中8种必需氨基酸的比例均显著高于大豆蛋白及国家标准。四种芸豆蛋白的吸油性、吸水性、乳化性、发泡性等都具有一定的差异,其中乳化性、吸水、吸油性和凝胶性等性能比较突出。In this study, purple speckled kidney bean, white kidney bean, black kidney bean and red kidney bean were taken as the research objects. Four kinds of kidney bean protein were extracted, and the physicochemical properties and functional properties （emulsification, gelation property, water holding capacity, oil holding capacity） were investigated for the application in sausage. Under the same extraction conditions, the purity of four kidney bean proteins was different, and the purity of black kidney bean protein was the highest which reached 77.54%. Four kinds of kidney bean protein were all complete protein, including 9 kinds of essential amino acids and the essential amino acids ratio were significantly higher than soybean protein and above national standards. There were significant differences between oil absorption, water absorption, emulsifying and foaming qualities of four kidney bean proteins, but all meet the physicochemical and functional properties of requirements for application in sausage. The physicochemical and functional properties determine the processing characteristics of each protein. The processing properties of four kinds of kidney bean proteins should be further studied.

关 键 词：芸豆蛋白 氨基酸测定 理化性质 凝胶特性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]