不同pH和离子强度对荞麦蛋白功能特性的影响  

Effects of Different pH and Ionic Strength on Functional Properties of Buckwheat Protein

作　　者：张雪冰 王晓闻[1] 卢亚东 张志衡 陈振家[1] ZHANG Xuebing;WANG Xiaowen;LU Yadong;ZHANG Zhiheng;CHEN Zhenjia(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业科学》2021年第3期372-375,391,共5页Journal of Shanxi Agricultural Sciences

基　　金：山西省重点研发计划项目(201903D11006)。

摘　　要：研究不同pH和离子强度对荞麦蛋白溶解特性和乳化特性的影响,同时采用SDS-PAGE电泳分析了不同条件下荞麦蛋白的亚基组分分布。结果表明,荞麦蛋白溶解度在等电点两侧逐渐呈上升趋势,离子强度对于荞麦蛋白的溶解度影响不大;碱性条件下荞麦蛋白的乳化活性及乳化稳定性优于酸性条件。SDS-PAGE结果显示,荞麦蛋白中的部分亚基含有二硫键,而且不同pH和离子强度条件下荞麦蛋白亚基的组成有较大差异。In this paper,the effects of different pH and ionic strength on the solubility and emulsification of buckwheat protein were studied,and the distribution of subunit components of buckwheat protein under different conditions was analyzed by SDS-PAGE.The results showed that the solubility of buckwheat protein increased gradually at both sides of the isoelectric point,and the ionic strength had little influence on the solubility of buckwheat protein.The emulsifying activity and stability of buckwheat protein under alkaline condition were better than that under acidic condition.SDS-PAGE results showed that some of the buckwheat protein subunits contained disulfide bonds,and the composition of buckwheat protein subunits was significantly different under different pH and ionic strength conditions.

关 键 词：荞麦蛋白 溶解性 乳化性 SDS-PAGE 亚基 

分 类 号：S517[农业科学—作物学]