沙米麸皮和外胚乳分离蛋白的理化及功能性质  

Physiochemical and Functional Properties of Protein Isolates Prepared from Bran and Perisperm of Sand Rice Seeds(Agriophyllum squarrosum)

作　　者：彭菁[1] 章梦琦[1] 邢梦珂 陈国雄[2] 刘檀[1] 屠康[1] PENG Jing;ZHANG Mengqi;XING Mengke;CHEN Guoxiong;LIU Tan;TU Kang(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences, Lanzhou 730000, China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]中国科学院寒区旱区环境与工程研究所,甘肃兰州730000

出　　处：《食品科学》2017年第13期71-76,共6页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400304-04);江苏省农业支撑项目(BE2014399);江苏高校优势学科建设工程资助项目

摘　　要：利用碱提-等电点沉淀技术分别从沙米麸皮和去皮沙米中提取出沙米麸皮分离蛋白(B-pro)和外胚乳分离蛋白(S-pro),研究这两种蛋白的理化及功能性质。结果表明,沙米麸皮中蛋白以球蛋白为主,而去皮沙米中以清蛋白为主。B-pro和S-pro纯度分别为94.33%、91.80%(m_d),S-pro颜色更白。两种蛋白均含有丰富的必需氨基酸,且S-pro中Lys含量较高。B-pro和S-pro的功能性质随pH值的变化均符合植物蛋白的一般规律,总体而言,不同pH值条件下S-pro的功能性均优于B-pro。与大豆分离蛋白和鸡蛋蛋白相比,B-pro和S-pro的持油能力及发泡性较好,而溶解性、持水力及乳化性较弱。Protein isolates from bran(B-pro)and perisperm(S-pro)of sand rice seeds(Agriophyllum squarrosum)wereobtained by alkali extraction/isoelectric precipitation,and their physicochemical and functional properties were evaluatedin this study.The results indicated that albumin was higer in the bran,and globulin was higer in the perisperm.The proteincontents of B-pro and S-pro were94.33%(md)and91.80%(md),respectively and the color of S-pro was more brighter andwhiter.Both B-pro and S-pro were rich in essential amino acids and the content of lysine in S-pro was higher than that inB-pro.The functional properties of the two protein isolates were greatly pH dependent like other plant proteins.In general,most of the functional properties of S-pro were superior to those of B-pro at different pH values.Compared to soybeanprotein isolate(SPI)and egg protein(EP),B-pro and S-pro showed better oil-holding capacity and foaming capacity at pH7.0,but poorer solubility,water-holding capacity and emulsification capacity.

关 键 词：沙米 麸皮蛋白 外胚乳蛋白 理化性质 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]