NaCl对箭筈豌豆主要贮藏蛋白界面性质的影响  

Effects of NaCl on Interfacial Properties of Main Common Vetch Seed Storage Proteins

作　　者：王宇慧 张金凤 张敬 刘全兰 Wang Yuhui;Zhang Jinfeng;Zhang Jing;Liu Quanlan(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266045,China)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266045

出　　处：《草学》2023年第1期27-32,共6页Journal of Grassland and Forage Science

基　　金：青岛西海岸新区2021年科技计划专项科技攻关“揭榜制”高效生态农业项目(项目编号2021-22)资助。

摘　　要：为了探究箭筈豌豆蛋白在食品添加剂中的应用潜力,试验研究箭筈豌豆种子主要贮藏蛋白(白蛋白,common vetch albumin protein,CVAP;球蛋白,common vetch globulin protein,CVGP)在pH值为7.0时,不同NaCl浓度下的界面性质。结果表明,NaCl浓度对蛋白组分没有明显影响,CVAP在<0.1mol/L的离子强度下有好的界面性质,CVGP在>0.1mol/L的离子强度下有好的界面性质。因此,CVAP更加具有作为烘焙食品添加剂的潜力。In order to explore the potential of common vetch(CV)protein in food additives,this study investigated the interfacial properties of the common vetch albumin protein(CVAP)and globulin protein(CVGP)from CV seeds under different NaCl concentrations(0~1.0mol/L)and pH 7.0.Results showed that the protein compositions were not affected by NaCl concentrations.Among the different NaCl concentrations,the better interfacial property of CVAP was obtained under 0.1mol/L NaCl,and the better foaming property of CVGP was obtained over 0.1mol/L NaCl.Therefore,CVAP has more potential as an additive for bakery.

关 键 词：箭筈豌豆贮藏蛋白 NACL 溶解度 乳化性质 起泡性质 

分 类 号：S542.034[农业科学—作物学]