4种花生粕蛋白的理化性质及功能特性研究  

Physicochemical and Functional Properties of 4 Peanut Meal Protein

作　　者：李婷[1] 任虹[1] 王丹丹[1] 兰社益[1] 

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《中国粮油学报》2016年第11期37-42,共6页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2007AA09Z411);北京工商大学学科与研究生教育-食品学科特色学科群建设(PXM2011-014213-113634)

摘　　要：以花生粕为原料,采用分级提取工艺提取花生清蛋白、球蛋白、醇溶蛋白和谷蛋白,研究4种花生粕蛋白的理化性质和功能特性。扫描电镜观察,4种花生粕蛋白的形态结构各不相同。SDS-PAGE法测定分子质量表明,清蛋白含有4种亚基,分子质量为70、40、30、25和15 ku;醇溶蛋白含有2种亚基,分子质量分别为25和1 5 ku;球蛋白含有5种亚基,相对分子质量分别为40、38、30、25和15 ku;谷蛋白含有4种亚基,相对分子质量分别为40、30、25和15 ku。花生清蛋白、醇溶蛋白、球蛋白、谷蛋白的等电点分别为pH 3.6、pH 5.2、pH 4.6、pH 5.0。功能性质研究表明,球蛋白的持水性最好,为1.52 mL/g,其次为谷蛋白1.10 mL/g,清蛋白和醇溶蛋白的持水性较低分别为0.49、0.14 mL/g;清蛋白的持油量相对较高为8.21mL/g,其次为球蛋白为7.16 mL/g,谷蛋白和醇溶蛋白的持油量相对较低,分别为3.82 mL/g和5.49 mL/g;清蛋白的乳化性和乳化稳定性相对较高,乳化能力(EC)值和乳化稳定性(ES)值分别为7 1.4%和83.33%,谷蛋白次之,EC和ES值分别为66.7%和82.86%,醇溶蛋白和球蛋白相对较低,EC值分别为64.0%和62.2%,ES值分别为82.35%和76.67%。综上,花生粕清蛋白的持油性、乳化性和乳化稳定性相对较好。4 protein fractions （albumin, globulin, prolamine and glutelin） were fractionated from peanut meal and their physicochemical and functional properties were determined. On the view of scanning electron microscope, the surface of the four protein fractions was different.The result showed that the subunit molecular weight of albumin is determined as 70kDa, 40kDa, 30kDa, 25kDa and 15kDa by SDS-PAGE. The subunit molecular weight of prolamine is mainly distributed in 25kDa and 15kDa. The subunit molecular weight of globulin is determined as 40kDa, 38kDa, 30kDa, 25kDa and 15kDa. The subunit molecular weight of glutelin is distributed in 40kDa, 30kDa, 25kDa and 15kDa. The isoelectric point of albumin, prolamine, globulin and glutelin was separately 3.6, 5.2, 4.6, 5.0. The result of functional properties is that the water binding capacity of albumin, prolamine, globulin and glutelin is 0.49mL/g, 0.14mL/g, 1.52mL/g, 1.10mL/g. The glutelin is the best. The oil binding capacity of albumin is higher than the other protein. It is 8.21mL/g. The oil binding capacity of globulin, glutelin and prolamine is 7.16mL/g, 3.82mL/g and 5.49mL/g. The emulsifying property and stability of albumin is best, and itsEC and ES is 71.4% and 83.33%. The EC and ES of glutelin is 66.7% and 82.86%. The emulsifying property and stability of prolamine and globulin is lower than albumin and glutelin. The EC of prolamine and globulin is 64.0% and 62.2%, and the ES is respectively 82.35% and 76.67%. The properties of albumin is the best, so the albumin has high value in food processing.

关 键 词：花生粕蛋白 理化性质 功能特性 

分 类 号：TS209[轻工技术与工程—食品科学]