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| 不同脱脂处理对新疆莎车1号扁桃仁蛋白功能特性的影响 |
| Influence of different defatted treatments on functional properties of Xinjiang Shache No.1 almond kernel protein |
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| DOI： |
| 中文关键词: 新疆莎车1号扁桃 脱脂 扁桃仁蛋白 功能特性 |
| 英文关键词:Xinjiang Shache No.1 almond defatting almond kernel protein functional property |
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| 中文摘要: |
| 莎车1号扁桃是新疆南疆当前主栽品种，为充分了解其果仁蛋白功能特性，以莎车1号扁桃仁为对象，研究不同脱脂处理对其蛋白质功能特性的影响。结果表明：不同脱脂处理对扁桃仁蛋白的功能特性有不同影响；超临界法、压榨法和溶剂法脱脂处理的莎车1号扁桃仁蛋白热变性温度分别为68.4、48.1、63.4℃，溶解性分别为50.63%、36.51%、41.77%，持水性分别为259.55%、242.16%、230.86%，持油性分别为314.35%、315.28%、338.24%，乳化性分别为60.42%、56.14%、59.55%，乳化稳定性分别为62.07%、87.98%、47.07%。因此，超临界法脱脂处理的扁桃仁蛋白热稳定性、溶解性、持水性和乳化性最好，而压榨法脱脂处理的扁桃仁蛋白乳化稳定性最好，溶剂法脱脂处理的扁桃仁蛋白持油性最好。 |
| 英文摘要: |
| Shache No.1 almond is one of the current major cultivars in South Xinjiang. With Shache No.1 almond as the research object，the influences of different defatted treatments on functional properties of almond kernel protein were studied so as to fully understand the functional properties of almond kernel proteins. The results showed that different defatted treatments had distinct impacts on the functional properties of almond kernel protein; the thermal denaturation temperatures，solubilities，water retention capacities，oil retention capacities，emulsifying abilities and emulsion stabilities of Shache No. 1 almond kernel proteins treated by supercritical method，pressing method and solvent method were 68.4，48.1，63.4℃；50.63%，36.51%，41.77%；259.55%，242.16%，230.86%；314.35%，315.28%，338.24%；60.42%，56.14%，59.55%；62.07%，87.98%，47.07%，respectively. Therefore，the thermal stability，solubility，water retention capacity and emulsifying ability of almond kernel protein treated by supercritical method were the best，while the emulsion stability of almond kernel protein treated by pressing method was the highest，and the oil retention capacity of almond kernel protein treated by solvent method was the best. |
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