不同方法制备偃松松仁蛋白的理化及其功能特性比较  

Comparison of Physico-chemical Characteristics and Functional Properties of Pine pumila Nut Proteins Prepared by Different Methods

作　　者：葛环宇 李德海[1] GE Huan-yu;LI De-hai(College of Forestry,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Northeast Forest University,Harbin 150040,China)

机构地区：[1]东北林业大学林学院,黑龙江省森林食品资源利用重点实验室,黑龙江哈尔滨150040

出　　处：《现代食品科技》2020年第8期117-125,共9页Modern Food Science and Technology

基　　金：中央高校基本科研业务费专项资金资助(2572019BA04);哈尔滨市科技局创新研究基金项(2017RAQXJ091)。

摘　　要：对碱溶液法、超声波辅助法及超声波真空联用技术制备的偃松松仁蛋白质的理化及功能性质进行比较与分析。试验结果表明,超声波真空联用技术制备的偃松松仁蛋白质提取率为81.33%,高于碱溶液法及超声波辅助法。三种方法制备的偃松松仁蛋白分子主要条带为10.26、14.35、23.42、23.85、38.17 ku;氨基酸含量多于FAO/WHO推荐值,碱溶液法、超声辅助法及超声真空辅助法制备的偃松松仁蛋白总氨基酸含量分别为74.6、63.8、64.92 g/100 g,而且谷氨酸与精氨酸含量丰富。超声波真空联用技术制备的蛋白在吸水性、溶解度、乳化性和乳化稳定性、起泡性和泡沫稳定性等方面优于碱溶法和超声法辅助法制备的蛋白,其中吸水性尤为突出,当p H值为10时,超声波真空联用技术制备的偃松松仁蛋白吸水性最高为4.10 g/g,本试验研究为偃松松仁蛋白质的制备对比分析了一种提取率高、蛋白质功能性质好的提取方法,为偃松的开发和偃松松仁蛋白的利用提供参考依据。The physicochemical characteristics and functional properties of the Pine pumila nut proteins prepared by the alkali solution method,ultrasonic-assisted method and ultrasonic-vacuum combined method were compared and analyzed.The analysis results showed that the extraction rate of Pine pumila nut protein prepared by ultrasonic-vacuum combined technology was 81.33%,which was higher than those of the alkaline solution method and ultrasonic-assisted method.The main bands of the protein molecules prepared by the three methods were 10.26,14.35,23.42,23.85,and 38.17 ku;The amino acid content was higher than the value recommended by FAO/WHO.The total amino acid contents of the Pinus pumila nut proteins prepared by the alkaline solution method,ultrasonic-assisted method and ultrasonic-vacuum combined method were 74.60,63.80 and 64.92 g/100 g,respectively,with abundant glutamic acid and arginine.The Pinus pumila nut protein prepared by the ultrasonic-vacuum combined technology was superior to those prepared by the alkali dissolution method and ultrasonic assisted method in terms of water absorption,solubility,emulsifying property,emulsion stability,foamability and foam stability,with water absorption particularly prominent.When the pH was at 10,the maximum water absorption of pine nut protein prepared by the ultrasonic-vacuum combined technology was 4.10 g/g.This study has developed an extraction method with a high extraction rate and a capacity to produce Pinus pumila nut protein with desirable functional properties,which provides a reference for the development and utilization of Pinus pumila nut protein.

关 键 词：偃松松仁蛋白 制备方法 理化性质 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]