双低油菜籽分离蛋白提取方法对其功能性的影响  

Effect of Extraction Methods on Functional Properties of Canola Protein Isolate

作　　者：蒋舒婷 贺颖 仇丹[1,2] 王亚娟 邓尚贵[2] Jiang Shuting;He Ying;Qiu Dan;Wang Yajuan;Deng Shanggui(School of Materials and Chemical Engineering,Ningbo University of Technology,Ningbo 315211,Zhejiang;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang)

机构地区：[1]宁波工程学院材料与化学工程学院,浙江宁波315211 [2]浙江海洋大学食品与药学学院,浙江舟山316022

出　　处：《中国食品学报》2023年第9期140-148,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(51703100);国家大学生创新项目(202111058013);宁波市自然科学基金项目(2021J142)。

摘　　要：油菜籽蛋白是一种氨基酸组成合理的完全蛋白,其营养价值与酪蛋白不相上下,属于一类潜在的可食用优质蛋白。本文选冷榨油菜籽粕为原料,采用碱溶酸沉和电场絮凝的方法提取其中的油菜籽分离蛋白,并比较其结构和功能性。结果显示:电场方法提取的油菜籽蛋白ERP的表面疏水性为5.776±0.222,大于碱溶酸沉法的样品CRP(4.803±0.060),其乳化性(49.95%)、乳化稳定性(90.85%)及持油性(166.18%)均更优。ERP和CRP分子的二硫键含量分别为47.51μmol/g和36.67μmol/g。在电流的作用下,电场提取样品的α-螺旋及β-转角所占比例较高。结论:提取方法会影响油菜籽分离蛋白的氨基酸比例、结构及功能性。Rapeseed protein is a kind of complete protein with excellent amino acid composition.And its high nutritional values make the rapeseed protein a potential edible food ingredient.The objective of this study was to investigate the effect of different extraction methods,namely conventional alkali-solution and acid-isolation extraction and weak electric field extraction on the functional properties of rapeseed protein isolate,e.g.,amino acid composition,sulfhydryl/disulfide content,secondary structure,surface hydrophobicity and so on.The results show that the surface hydrophobicity of ERP was 5.776±0.222,which was greater than that of CRP(4.803±0.060).So the emulsifying property,emulsifying stability and oil absorption capacity of ERP were better,the datas were 49.95%,90.85%and 166.18%respectively.The disulfide bonds content of ERP and CRP were 47.51 and 36.67μmol/g,respectively.According to the circular dichroism,the proportion ofα-spiral andβ-turn in ERP is higher than CRP.Overall,the rapeseed protein isolate with different extraction methods demonstrated distinct functional properties.

关 键 词：油菜籽粕 分离蛋白 提取方法 功能性 

分 类 号：TS201.21[轻工技术与工程—食品科学]