三种制备菜籽蛋白质方法的比较  

Comparison of Three Methods for Preparing Rapeseed Protein

作　　者：张杰 陈冲 张倩玉 吴进 桂国跃 鞠兴荣 Zhang Jie;Chen Chong;Zhang Qianyu;Wu Jin;Gui Guoyue;Ju Xingrong(School of Food Science and Engineering,Nanjing Univers ity of Finance and Economics/Jiangsu Provincial Center for Synergy Innovation in Modern Grain Circulation and Safety/Jiangsu University Key Laboratory of Grain and Oil Qual ity and Safety Control and Deep Processing,Nanjing,Jiangsu 210000)

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210000

出　　处：《粮食科技与经济》2020年第5期128-132,共5页Food Science And Technology And Economy

基　　金：江苏省研究生实践创新项目(SJCX19_0431)。

摘　　要：本文以双低菜籽饼粕为原料,选择碱溶酸沉法、Osborne分级提取法和膜分离法三种蛋白制备方法分别分离提取菜籽蛋白,通过测定和分析蛋白样品的功能性质等,对三种菜籽蛋白制备方法进行比较。结果表明,与碱溶酸沉法和Osborne分级提取法相比,膜分离法蛋白回收率最高,达到40%,膜分离法获得了2S清蛋白组分和12S球蛋白组分,含量分别为84.5%和85.3%。膜分离法制备的蛋白样品功能性质最佳,其中球蛋白组分溶解度83.1%、起泡性56%、泡沫稳定性71.4%、乳化性61.7%、乳化稳定性89.7%;清蛋白组分溶解度97.9%、起泡性68%、泡沫稳定性35.3%、乳化性58.7%、乳化稳定性92.6%。In this paper,rapeseed protein was isolated from rapeseed cake with double low content,and three methods of protein preparation were selected,namely,alkali-soluble acid precipitation method,Osborne grading extraction method and membrane separation method.The results showed that the protein recovery rate of membrane separation method was the highest,reaching 40%,compared with that of alkali soluble acid precipitation and Osborne fractional extraction.The protein samples prepared by membrane separation method had the best functional properties,of which the solubility of globulin component was 83.1%,the foaming property was 56%,the foam stability was 71.4%,the emulsifying property was 61.7%,and the emulsifying stability was 89.7%.The solubility of albumin component is 97.9%,the foaming property is 68%,the foam stability is 35.3%,the emulsifying property is 58.7%,the emulsifying stability is 92.6%.

关 键 词：菜籽蛋白 碱溶酸沉法 Osborne分级提取法 膜分离法 

分 类 号：TS201.21[轻工技术与工程—食品科学]