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| Functional properties of different protein components from perilla seed |
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| DOI： |
| KeyWord:perilla seed protein isolate albumin globulin functional property |
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| Abstract: |
| The perilla seed was defatted by petroleum ether after being crushed and screened with 60 meshes sieve to obtain defatted perilla seed powder,and perilla seed protein isolate, albumin and globulin were extracted by different methods from defatted perilla seed powder,and the amino acid composition, and functional properties such as water retention, solubility and emulsifying activity of these proteins were examined. The results showed that defatted perilla seed powder was rich in protein. The amino acid compositions of different perilla seed proteins were similar,in which the content of glutamic acid was the highest, and all the proteins contained eight types of essential amino acids. The thermal denaturation temperature of protein isolate was slightly higher than the other two proteins. The albumin represented better water retention and oil retention. In the range of pH 1-10, three proteins showed U-shaped solubility, and the solubility of globulin was the best. At different pH, both emulsifying activity and emulsion stability of globulin were higher than those of the other two proteins. |
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