南瓜籽分离蛋白功能性研究  

Functional properties of pumpkin seed protein isolate

作　　者：张海龙[1] 叶小方 吴清孝 杨丽萍[1] 杜静[1] 余华峰 

机构地区：[1]怀化学院生物与食品工程学院,民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008 [2]国粮武汉科学研究设计院有限公司,武汉430079

出　　处：《中国油脂》2016年第12期41-45,共5页China Oils and Fats

基　　金：怀化学院2015年民族药用植物资源研究与利用湖南省重点实验室开放课题项目(YYZW2015-4)

摘　　要：以亚临界流体萃取南瓜籽油后的粕为原料,采用碱溶酸沉法制得南瓜籽分离蛋白,研究南瓜籽分离蛋白的溶解性、持水性、乳化性、起泡性、吸油性等功能特性。结果表明:南瓜籽分离蛋白的等电点为p H 5,在等电点时蛋白质功能特性较差,溶解性最小为4.25%,持水性仅为1.85 g/g,乳化性最弱,乳化性和乳化稳定性分别为52%、38%,起泡性和泡沫稳定性分别为5.77%、33.33%;在强酸和强碱环境中,南瓜籽分离蛋白功能特性较好,溶解性大,达到94.5%,最大持水性为6.33 g/g,最大乳化性和乳化稳定性分别为70%、94%,最大起泡性和泡沫稳定性分别为28.3%、93.33%,最大吸油性为2.33 g/g。Pumpkin meal was obtained after extraction of pumpkin seed oil by subcritical fluid. With the meal as raw material, pumpkin seed protein isolate was obtained by alkali solution and acid precipitation. The functional properties of pumpkin seed protein isolate were studied, including solubility, water holding capacity, emulsifying ability, foamability, oil absorption ability. The results showed that the isoelectric point of pumpkin seed protein isolate was pH 5. The functional properties of pumpkin seed protein isolate was poor at isoelectric point, and the solubility, water holding capacity, emulsifying ability, emulsion stability,foamability and foam stability were 4.25%, 1..85 g/g,52% ,38% ,5.77% and 33.33% ,respectively. The functional properties of pumpkin seed protein isolate was better in strong acid and alkali environment, and the solubility, water holding capacity, emulsifying ability, emulsion stability, foamability, foam stability and oil absorption ability were 94.5% ,6.33 g/g,70% ,94% ,28.3% ,93.33% and 2.33 g/g, respectively.

关 键 词：南瓜籽 分离蛋白 碱溶酸沉 功能性 

分 类 号：TS201.21[轻工技术与工程—食品科学]