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| 萝卜籽蛋白提取及其功能性质研究 |
| Extraction and properties of protein from radish seed meal |
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| DOI： |
| 中文关键词: 萝卜籽粕 碱溶酸沉 蛋白 功能性质 |
| 英文关键词:radish seed meal alkali-solution and acid-precipitation protein functional property |
| 基金项目: |
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| 中文摘要: |
| 以萝卜籽为原料，用正己烷脱脂得萝卜籽粕，采用碱溶酸沉法对萝卜籽粕中的蛋白质进行提取，并测定其等电点。通过考察料液比、碱溶pH、浸提时间和浸提温度对萝卜籽蛋白提取率的影响，确定最佳的萝卜籽蛋白提取条件，并对所提取的萝卜籽蛋白和大豆分离蛋白进行功能性质的对比。结果表明：萝卜籽蛋白溶解度为84.9%，有很高的营养价值；在料液比1∶?20、碱溶pH 9.0、浸提时间120 min、浸提温度50?℃的条件下，萝卜籽蛋白提取率为52.3%；萝卜籽蛋白等电点有两个，分别为pH 0.5和pH 4.5；萝卜籽蛋白吸油能力为328.67%，乳化性及乳化稳定性与大豆分离蛋白相近，起泡性及泡沫稳定性较大豆分离蛋白好。 |
| 英文摘要: |
| Radish seed was defatted with n-hexane and radish seed meal was obtained. The protein was extracted from radish seed meal by alkali-solution and acid-precipitation, then the isoelectric point was measured. The effects of material-liquid ratio，alkali solution pH, extraction time and extraction temperature on the extraction rate of radish seed protein were studied to determine the optimal protein extraction conditions, and the functional properties of radish seed protein and soybean protein isolate were compared. The results showed that the solubility of radish seed protein was 84.9%,and it had high nutritional value. The optimal extraction conditions were obtained as follows: material-liquid ratio 1∶?20, alkali solution pH 9.0,extraction temperature 50?℃ and extraction time 120 min. Under these conditions, the extraction rate of radish seed protein was 52.3%. The radish seed protein had two isoelectric points: pH 4.5 and pH 0.5. The oil absorption ability of radish seed protein was 328.67%, the emulsifying ability and emulsion stability were similar to those of soybean protein isolate, while the foaming ability and foam stability were better than soybean protein isolate. |
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