| 张国治,袁东振，芦鑫,等.3种芝麻蛋白结构和性质比较研究[J].中国油脂,2017,42(7):.[ZHANG Guozhi，YUAN Dongzhen，LU Xin，etc.Comparison of structure and properties of three kinds of sesame proteins[J].China Oils and Fats,2017,42(7):.] |
| 3种芝麻蛋白结构和性质比较研究 |
| Comparison of structure and properties of three kinds of sesame proteins |
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| DOI： |
| 中文关键词: 芝麻分离蛋白 亚基 结构 性质 |
| 英文关键词:sesame protein isolate subunit structure property |
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| 中文摘要: |
| 采用SDS-PAGE电泳、傅里叶红外光谱、氨基酸组成分析对亚临界芝麻粕、天然芝麻和高温芝麻粕中提取的分离蛋白的结构和性质进行了比较研究。结果表明：亚临界芝麻蛋白（SPSI）和天然芝麻蛋白（NSPA）的亚基组成与分布基本一致，高温芝麻蛋白（SPHS）与前两种芝麻蛋白的结构有明显的差异，高温造成SPHS缺失NSPA的典型亚基，这会影响其性质和应用范围；SPSI、NSPA和SPHS在酰胺III带的吸收峰分别在1 235、1 237 cm-1和1 240 cm-1；SPSI与NSPA的氨基酸组成基本一致，且相比SPHS的氨基酸配比更符合FAO推荐值；SPSI具有较好的溶解性、吸水性、吸油性、乳化性、乳化稳定性和泡沫稳定性。从亚临界芝麻粕提取的芝麻蛋白的结构破坏程度低，营养价值较高并且功能性好，更适宜作为食品原料。 |
| 英文摘要: |
| The differences in structure and properties of supercritical sesame protein(SPSI), natural sesame protein (NSPA) and high temperature sesame protein(SPHS) were comparatively studied by SDS-PAGE electrophoresis, FTIR and amino acid composition analysis. The results showed that there was no difference in the composition and distribution of subunits of SPSI and NSPA. While the structure of SPHS was different from the above sesame proteins, and the typical subunits of the NSPA were lost because of high temperature, which would affect its properties and application range. The amide III band absorption peaks of SPSI, NSPA and SPHS were at 1 235, 1 237 cm-1 and 1 240 cm-1 respectively. Amino acid compositions of SPSI and NSPA were basically the same, and the amino acid ratio was more in line with the FAO recommended values than SPHS. SPSI had good solubility, water absorption, oil absorption, emulsifying ability, emulsion stability and foam stability. The level of structural damage was low in the protein which was extracted from subcritical sesame meal, and it was more suitable as a food ingredient because of the highly nutritional value and functional property. |
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