| 贾 聪，芦 鑫，高锦鸿，孙 强，黄纪念，张丽霞.花生蛋白亚基组成对蛋白提取率及功能性质的影响[J].中国油脂,2019,44(11):63~69.[JIA Cong, LU Xin, GAO Jinhong, SUN Qiang, HUANG Jinian, ZHANG Lixia.Effect of peanut protein subunits composition on protein extraction rate and functional properties[J].China Oils and Fats,2019,44(11):63~69.] |
| 花生蛋白亚基组成对蛋白提取率及功能性质的影响 |
| Effect of peanut protein subunits composition on protein extraction rate and functional properties |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.013 |
| 中文关键词: 花生蛋白 亚基 蛋白提取率 功能性质 相关性 |
| 英文关键词:peanut protein subunit protein extraction rate functional property correlation |
| 基金项目:国家重点研发计划资助(2016YFD0400201-03)；河南省农业科学院科研发展专项（YNK201710606） |
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| 中文摘要: |
| 为明确花生蛋白亚基组成对蛋白提取率和功能性质的影响，以21个品种花生为原料，测定花生蛋白亚基组成及蛋白提取率、功能性质（溶解性、乳化性、起泡性、持水性和持油性），利用相关性分析指标间的关系。结果表明：花生蛋白主要由11个亚基（65.4、42.1、40.5、36.8、33.2、25.6、244、18.8、18.0、16.1 kDa和15.1 kDa）组成；花生蛋白提取率及功能性质存在品种差异，变异系数均超过7%；相关性分析结果显示花生蛋白65.4、42.1、40.5、16.1 kDa亚基均与花生蛋白提取率有极显著相关性（r=-0.706，r=-0.581，r=-0.621和r=0.559），33.2、18.8 kDa亚基分别与花生蛋白溶解性呈极显著正相关（r=0.559）和显著负相关（r=-0.541），24.4 kDa亚基与花生蛋白起泡能力呈极显著负相关（r=-0.565），42.1 kDa亚基与花生蛋白的持油性呈极显著正相关（r=0.627）。 |
| 英文摘要: |
| In order to make clear the effect of peanut protein subunits composition on the protein extraction rate and functional properties, protein subunits composition, protein extraction rate and functional properties (solubility, emulsifing properties, foaming properties, water-holding capacity and oil-holding capacity) of 21 peanut cultivars were determined, and the relationship between the indexes was analyzed by correlation analysis. The results showed that peanut protein was mainly composed of 11 subunits (65.4, 42.1, 40.5, 36.8, 33.2, 25.6, 24.4, 18.8, 18.0, 16.1 kDa and 15.1 kDa). There were differences in protein extraction rate and functional properties among different peanut cultivars, and the coefficients of variation were all more than 7%. 65.4, 42.1, 40.5 kDa subunits and 16.1 kDa subunit were extremely significantly correlated with the extraction rate of peanut protein (r=-0.706, r=-0581, r=-0621 and r=0.559). 33.2 kDa subunit and 18.8 kDa subunit were extremely significantly positively correlated with solubility of peanut protein (r=0.559) and negatively correlated with solubility of peanut protein (r=-0.541), respectively. 24.4 kDa subunit was extremely significantly negatively correlated with foaming ability of peanut protein (r=-0.565). 42.1 kDa subunit was extremely significantly positively correlated with oil-holding capacity (r=0.627). |
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